New Orleans-style Red Beans and Rice

New Orleans-style Red Beans and Rice

Photo by Cookinwithlilzas S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    cans red kidney beans (or 1 package dried red beans, rinsed, soaked overnight and soaking liquid discarded)

  • 1-1½

    lbs. smoked sausage cut into cubes

  • 1

    ham hock or ½ lb. baked ham cubed—or a ham bone

  • with meat (do not use smoked ham)

  • 1

    teaspoon cumin

  • 2

    teaspoons salt

  • 1

    large diced onion

  • 3

    cloves (we call them “toes”) chopped garlic

  • 2

    bay leaves

  • 1

    Tablespoon Worcestershire sauce

  • ½

    Tablespoon Tabasco or other hot sauce

  • ¼

    teaspoon crushed red pepper

  • ½

    teaspoon thyme

  • ½

    teaspoon black pepper

  • 2

    Tablespoons chopped parsley

  • 4-6

    cups cooked rice

  • Chopped scallions or green onions for garnish

Directions

1. Combine all ingredients (except rice and scallions) in a large pot. 2. Cover with water to 1 inch above ingredients. Cook, covered, on medium-low heat for 1 ½-2 hours. Do not boil; just simmer. 3. Stir every half hour, scraping sides to keep from sticking. Add water as needed to keep ingredients covered. 4. Take 2 cups of cooked beans out of the pot, mash, and then return to the pot for a thicker “gravy.” Add additional salt and pepper, if desired. 5. Serve over a scoop of hot cooked rice. Garnish with scallions


Nutrition

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