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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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We've lived here, where Cajun cooking is common, for nearly 25 years and have come to rely on this staple menu item. If you've never tried red beans and rice before, I assure you'll like this recipe.Jackie Turnage, New Iberia, Louisiana Ingredients:
1 pound dried kidney beans |
8 cups water |
1 ham hock |
2 bay leaves |
1 teaspoon onion powder |
1 pound ground beef |
1 large onion, chopped |
1 teaspoon salt |
1/2 teaspoon pepper |
1 garlic clove, minced |
hot cooked rice |
Directions:
1. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2. Drain and rinse beans, discarding liquid. Return to Dutch oven. Add the water, ham hock, bay leaves and onion powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
3. In a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add to bean mixture. Simmer, uncovered, for 1 hour. Discard bay leaves.
4. Remove ham hock; allow to cool. Remove meat from bones; discard bone. Cut meat into bite-size pieces and return to broth. Heat through. Serve with rice. Yield: 8 servings.
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