Authentic New Orleans Red Beans and Rice |
|
 |
Prep Time: 20 Minutes Cook Time: 310 Minutes |
Ready In: 330 Minutes Servings: 10 |
|
Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce. Ingredients:
1 tablespoon shortening, or as needed |
1 white onion, chopped |
3 cloves garlic, chopped |
1 green bell pepper, chopped |
8 cups water |
1 pound dried red beans |
1 smoked ham hock |
1 pound smoked sausage, cut into bite-sized pieces |
2 stalks celery, chopped |
2 bay leaves |
1 tablespoon creole seasoning (such as tony chachere's®) |
1/2 teaspoon dried thyme |
1/2 teaspoon dried sage |
1 dash hot pepper sauce (such as tabasco®), or to taste (optional) |
3 cups cooked white rice |
Directions:
1. Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
2. Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
3. Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
|
|