Red Beans & Rice
Red Beans & Rice (and many other Louisiana favorites such as gumbo, muffalettas, Po-boys, jambalaya, etc.) brings back great memories to me. My great grandparents lived in New Orleans for over 40 years and I remember taking weekend trips to visit them all of the time. This recipe reminds me of some of those great memories. It has great spice and is full of flavor! I hope that you enjoy this recipe and make some memories of your own!
Prep Time: 20-25 minutes (plus soaking of beans) Cooking Time: 5 hours
Difficulty: Easy Yields: 6-8 servings
Ingredients:
Preparation Instructions:
Sort and rinse beans and then soak in a large bowl of water overnight. (Make sure that there are no rocks or other items in your beans).
On the next day, place the ham hock in a large Dutch oven and cover with chicken broth and water. Cook the ham hock for about an hour. (Place a pinch of salt in the pot...don't ask me why..my mom taught me to do this when I am using a ham hock.)
While the ham hock is cook, heat butter and oil in a nonstick skillet over medium heat. Cook onion, bell pepper, garlic, and celery for 5 to 7 minutes, until just tender.
Rinse beans well and transfer to the Dutch oven with the ham hock. Stir cooked vegetables into beans. Add the bay leaves, thyme, Tony Chachere Cajun seasoning, garlic powder, onion powder, and black pepper. Bring to a boil, and then reduce heat to medium-low. Simmer for 3 1/2 hours.
Stir sausage into beans, and continue to simmer for an additional 30 minutes. Before you are ready to serve, remove the bay leaves and the thyme sprigs. Taste the beans for seasoning and add more salt and pepper to the desired taste. Serve beans over steamed white rice and garnish with green onions.
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Red Beans & Rice
Prep Time: 20-25 minutes (plus soaking of beans) Cooking Time: 5 hours
Difficulty: Easy Yields: 6-8 servings
Ingredients:
- 1 pound dry red beans
- 1 large smoked ham hock
- 1 (32 ounce) carton low-sodium chicken broth
- 2 cups water
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 2 stalks of celery, diced
- 5 cloves of garlic, minced
- 2 bay leaves
- 5 sprigs fresh thyme
- 2 teaspoons Tony Chachere Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 pound andouille sausage, cut into 1-inch pieces
- Steamed long-grain white rice (I used Jasmine rice)
- Chopped green onions for garnish, if desired
Preparation Instructions:
Sort and rinse beans and then soak in a large bowl of water overnight. (Make sure that there are no rocks or other items in your beans).
On the next day, place the ham hock in a large Dutch oven and cover with chicken broth and water. Cook the ham hock for about an hour. (Place a pinch of salt in the pot...don't ask me why..my mom taught me to do this when I am using a ham hock.)
While the ham hock is cook, heat butter and oil in a nonstick skillet over medium heat. Cook onion, bell pepper, garlic, and celery for 5 to 7 minutes, until just tender.
Rinse beans well and transfer to the Dutch oven with the ham hock. Stir cooked vegetables into beans. Add the bay leaves, thyme, Tony Chachere Cajun seasoning, garlic powder, onion powder, and black pepper. Bring to a boil, and then reduce heat to medium-low. Simmer for 3 1/2 hours.
Stir sausage into beans, and continue to simmer for an additional 30 minutes. Before you are ready to serve, remove the bay leaves and the thyme sprigs. Taste the beans for seasoning and add more salt and pepper to the desired taste. Serve beans over steamed white rice and garnish with green onions.
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