Red Beans and Rice
February 20, 2022 • 0 comments
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
- Rinse and soak red beans overnight with enough water to cover beans with at least 2 inches of water. Drain.
- 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.
- 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.
- Remove the bay leaves and ham hock and serve over steamed rice.
