Perfect Red Beans and Rice |
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Prep Time: 1440 Minutes Cook Time: 300 Minutes |
Ready In: 1740 Minutes Servings: 30 |
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Jimy Fahrenholtz spent 25 years perfecting this recipe. So said the article in the Times Picayune. Ingredients:
2 lbs red kidney red beans, preferably camellia brand, washed and drained |
2 large onions, chopped |
4 celery ribs, chopped |
6 bay leaves |
24 drops tabasco sauce or 24 drops hot sauce |
1 tablespoon italian seasoning |
1 teaspoon italian seasoning |
1 tablespoon creole seasoning |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 tablespoon worcestershire sauce |
1 teaspoon worcestershire sauce |
2 teaspoons soy sauce |
2 teaspoons kitchen bouquet |
20 cups water |
2 -3 lbs ham seasoning, cut up |
cooked long-grain rice, for serving |
Directions:
1. In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham, sausage and rice. Cover and refrigerate for 24 hours.
2. When ready to cook, place all in a pot with the ham and sausage.
3. Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
4. Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender.
5. During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
6. About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
7. Serve immediately over rice or, preferably, let beans cool and refrigerate overnight.
8. Reheat for serving.
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