Red Beans and Rice
- 1 large onion, diced small
- 2-3 tsp. olive oil
- 1 T minced garlic
- 1 T Tony Chachere's Creole Seasoning1 tsp. dried thyme
- 1 tsp. dried oregano
- salt and black pepper to taste
- 4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock)
- 3 cups diced lean ham or Sausages (dice into pieces about the size of the cooked beans)
- 3 cups homemade chicken stock or canned chicken broth
- 1 T Worcestershire sauce
- 1 tsp. green Tabasco (or use a smaller amount of red Tobasco)
- 2-3 bay leaves
- 1 tsp. red wine vinegar
- 3 cups cooked white rice for serving
If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes.
If using canned beans, rinse with cold water until no more foam appears, then drain.
Cut ham or sausage into small pieces, about the size of cooked beans.
Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown.
Add garlic and saute 1 minute, then add Creole Seasoning, dried thyme, and dried oregano and saute 1-2 minutes more.
Put onion mixture into small crockpot.
Add cooked beans and diced ham or sausage.
Add stock, Worcestershire sauce, Tabasco sauce, bay leaves, and red wine vinegar, and stir to combine.
Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer.
I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid.
Canned beans are usually softer and will break apart more quickly.
Serve hot, topped with white rice.
In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.