Red Beans and Rice

Emeril Lagasse recipe;very good

Red Beans and Rice
Red Beans and Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb dried red beans, rinsed and sorted

  • 3

    T bacon grease

  • 1/4

    c chopped ham

  • 1.5

    c chopped yellow onions

  • 3/4

    c chopped green bell pepper

  • 1/2

    t salt

  • 1/2

    t black pepper

  • Pinch cayenne

  • 3

    bay leaves 2 T chopped fresh parsley

  • 2

    t fresh thyme

  • 1/2

    lb smoked sausage, split in half lengthwise and cut into 1 in pieces

  • 1

    lb smoked ham hocks

  • 3

    T chopped garlic

  • 10

    c chicken stock

  • 4

    c cooked white rice

  • 1/4

    c chopped green onions, garnish

Directions

Place the beans in lrg bowl or pot and cover with water by 2 in. Let soak for 8 hr or overnight. Drain and set aside. In leg pot, heat the bacon grease over med high heat. Add the ham and cook, stirring, for 1 min. Add the onions and bell peppers to grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the begs are soft, about 4 min. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 min. Add the garlic and cook for 1 min. Add the beans and stock, stir well, and bring to a boil. Reduce the heat to med low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hrs (add more stock if beans become too thick or dry). Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15-20 min. Remove from heat and remove bay leaves. Serve over rice and garnish with green onions.

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