Red Beans and Rice

February 20, 2022 • 0 comments

Red Beans and Rice
Monday wouldn't be Monday in Louisiana without Red Beans and Rice. Legend has it that since Monday was traditionally was wash day, an all-day affair before electric washers and dryers, a pot of red beans spent the morning simmering on the back of the stove. The marrow from the ham hock and the herbs and spices make the beans tasty; long cooking makes them tender and creamy. Red beans ladled over fresh steamed rice with some French bread for sopping up every last drop. Another simple yet tasty dish.

Ingredients

  • (2 Tbsp) Vegetable Oil
  • (1 Cup) Onions - chopped
  • (1/2 Cup) Bell Peppers - chopped
  • (1/2 Cup) Celery - chopped
  • (1/4 Cup) Jalapeno Peppers
  • (1 Tsp) Salt
  • (1/2 Tsp) Cayenne
  • (1/4 Tsp) Black Pepper
  • (1 Tsp) Thyme
  • (4) Bay Leaves
  • (1 Lb) Smoked Ham Cubes
  • (1 Lb - Cut crosswise into 1/4 inch slices) Andouille Sausage Links
  • (1 Lb) Nitrate-Free Smoked Ham Hock
  • (1 Lb) Dried Red Beans
  • (3 Tbsp) Garlic - chopped
  • (8 - 10 Cups) Water

Directions

  1. Rinse and soak red beans overnight with enough water to cover beans with at least 2 inches of water. Drain.
  2. Heat the oil in a large heavy saucepan over medium-high heat. Saute' the onions, bell peppers, celery, jalapeño peppers, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage, and saute' for 5 to 6 minutes. Add the beans, ham hock, garlic and enough water to cover the contents in the pot. Bring to a boil. Reduce the heat to medium and simmer, uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick.
  3. Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy, but not watery.
  4. Remove the bay leaves and ham hock and serve over steamed rice.
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