Red Beans & Rice II PDF Print E-mail
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Thursday, 23 June 2011 16:12

A standard in South Louisiana.  Great when accompanying fried, farm-raised catfish filets!

Ingredients:

  • 1 pound dried red (or Great Northern or navy) beans
  • water to cover and soak
  • 3 TBS unsalted butter
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • ½ cup finely chopped celery
  • 3 cloves garlic, minced
  • 1 pound ham (diced), smoked sausage, or andouille sliced into thin half rounds
  • 1 cup sliced green onions
  • ½ cup chopped parsley
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • ½ tsp thyme
  • 2 whole bay leaves
  • 2 tsp Tabasco sauce
  • 1 TBS Worcestershire sauce
  • Chicken stock to cover

Directions:

  1. Place beans into large pot and cover with water; allow to soak overnight
  2. Into a large heavy saucepan over medium high heat, add butter, melt and add onions, bell pepper, celery, and garlic; sauté for 7 minutes, stirring constantly
  3. Add ham or sausage and next 9 ingredients; combine and cook for 2 minutes, stirring often
  4. Add chicken stock to cover beans completely, reduce heat to simmer and cook until beans are tender, about 2 ½ to 3 hours
  5. Serve hot over steamed rice

Serves 8

 

Last Updated on Monday, 13 January 2014 19:55