Red Beans and Rice

This inexpensive, hearty fare also makes wonderful party food.

Mar 24, 2010
Keith Thicklin

Red Beans and Rice - Keith Thicklin

A meal that is emblematic to the people of New Orleans and their rich culture and cuisine like red beans and rice.

Traditionally served on Monday's when the week's laundry was done, and flavored with the ham bone left from the Sunday roast. It was a common New Orleans dish in years gone by because it could sit on the stove while the laundry was being completed. Red beans and rice doesn't take much effort to cook, a stir every now and then and a little stock or water to keep them covered is good enough A classic Louisiana way to feed a lot of people for a little money, this meal remains a cost effective way to feed the masses.

Red Beans and Rice is a very popular New Orleans dish that is served at home as often as it is in restaurants. It is still common to see it as a restaurant's Monday special - with a side order of smoked sausage.

Red Beans and Rice

Ingredients

1 pound of dried red beans
1 bay leaf
2 tablespoon of olive oil
2 cups of diced onions
1 cup of diced celery
1 cup of diced green pepper
4 to 5 cloves of minced garlic
2 pounds smoked turkey or ham hocks
1 to 2 pounds of Andouille sausage or smoked sausage cut on the bias
5 cups of hot water or hot chicken stock
1 to 2 bay leaves
1 to 2 sprigs of fresh thyme
A few dashes of Worcestershire sauce
A few dashes of Louisiana hot sauce
2 tablespoons of Creole/Cajun seasoning
2 cups of cooked rice
sliced green onions for garnish

Directions

Bring a pot of water up to the boil add one bay leaf. Remove from the heat and place the beans in the pot and cover for about and 1 to 1 1/2 hour.
While the beans are soaking, heat 2 tablespoons of oil in a large saucepan over medium heat. Add the onions, celery and green pepper to the pan and sauté for 5-6 minutes. Add the garlic smoked turkey and andouille sausage to the pan. Continue to cook for an additional 4 minutes.
Remove beans from the soaking liquid and discard the liquid. Stir the beans into the hot stock or water and the next 5 ingredients into the pot; bring back up to a boil. Reduce the heat and simmer for 1 1/2 to 2 hours or until the mixture thickens.
To help thicken the beans you can smash some against the side of the pot. More liquid can be added if the beans become to thick, recheck the seasoning and add more if necessary.
Serve with rice and garnish with green onion and more hot sauce