Ingredients: |
Ingredients: 1 pound (16 ounces) Red Kidney Beans
3 pounds ham hocks
6 Bay Leaves
1½ cups coarsely chopped Yellow Onion
1½ cups coarsely chopped Celery
¾ cup coarsely chopped Green Bell Pepper
2 Tablespoons pureed Garlic
3 Tablespoons Worcestershire Sauce
2 teaspoons Louisiana Hot Sauce
½ teaspoon Oregano
1 Tablespoon Salt
½ to 1 teaspoon Cayenne Pepper, to taste
1 teaspoon White Pepper (can sub. black pepper)
6 ounces fold unsalted butter, cut into small pieces
8 cups cooked white rice
½ cup finely chopped green onion
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Directions: |
Directions:Rinse and sort the beans. Soak the beans in cold water for at least 12 hours (overnight). Boil the ham hocks in two gallons of water until the meat falls off the bone. Remove bones from the stock. Refrigerate the stock. When cool, skim off the fat and discard. Drain the soaked beans. Add the beans to the ham hock stock, along with the bay leaves. Cook over medium high heat for approximately two hours, stirring frequently to prevent burning on the bottom of the pot. Add the onion, celery, bell pepper, garlic and seasonings. Cook for a further 25 minutes. Discard the bay leaves. Finally, swirl in small pieces of the cold butter, one at a time. Serve over the rice in a large platter of dish. Garnish with the chopped green onions. Goes well with corn bread and a green salad.
Note: If using salted butter, omit the salt in the recipe. |
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Notes: |
Personal
Notes: Adapted from: The Best of Creole Cooking
Historical Note: In the early days in New Orleans, Monday was the traditional wash day. So there was no time for preparing a multi-course meal. The solution was to have a pot of red beans simmering on the stove, ready for the evening 'Feast'.
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This recipe for New Orleans Red Beans and Rice is from