Louisiana Creole Red Beans and Rice

Louisiana Creole Red Beans and Rice

Leave it to New Orleans cooks to make a simple red beans and rice a dish of substantial depth and flavor. Served with plain white rice and try not to return to the pot for seconds.

5 from 1 vote

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Course: Lunch, Main Course

Cuisine: American Deep South, New Orleans, North American

Prep Time: 15

Cook Time: 2

Soaking dried beans: 4

Total Time: 6 15

Servings:

Author: My Hungry Traveler

Equipment

Large pot

Ingredients

1 lb. Dried red kidney beans
12 oz Andouille sausage, sliced ¼-inch thick (smoke sausage may be used)
4 oz Raw ham, cut into large cubes
3 tbsp Vegetable oil
4 cloves Garlic, minced
2 medium Onions, chopped
1 medium Green bell pepper, chopped
2 ribs Celery, chopped
1 tsp Sugar
2 Bay leaf
1 tsp Black pepper
½ tsp Cayenne pepper
½ tsp Chile powder
½ tsp Ground thyme
2 tsp Dried basil
½ tsp Rubbed sage
¾ cup Fresh parsley, chopped
4 stalks Scallion, chopped
2 tsp Apple cider vinegar
1½ tsp Salt
6 cups Cooked white rice (2 cups uncooked)

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Instructions

Prep - The night before cooking or a minimum of 4 hours, soak dried beans in a large bowl. Cover beans by at least 1-inch of water. Chop all vegetables and meat. Take out all spices.
Cook Base - Heat 1 tbsp oil in a large pot over medium heat. Brown meats in oil until slightly crisp. Add remaining oil and then onion and garlic. Stir fry until onions become translucent, about 5 minutes. Add celery and bell pepper and Sautee for another 5 minutes.
Cook Beans - Pour soaked beans with their water into the pot. Add spices and herbs to pot (except parsley, scallion, and salt). Simmer gently for 1½ hours, stirring occasionally. Remove 1 cup of beans to a bowl and mash with a fork. Return mashed beans back to the pot along with the parsley and scallion. Cook another 15 to 20 minutes.
Serve - Remove bay leaves and add vinegar. Season with salt and stir. Ladle beans over boiled white rice.

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