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Creole Red Beans And Rice

Country.Chef's picture
Ingredients
  Dry red kidney beans 16 Ounce (1 Package)
  Smoked ham hocks 1 1⁄2 Pound (2 Large Ones)
  Onion 12 Ounce, chopped (1 Large One)
  Celery stalks with leaves 2 Large, finely chopped
  Green pepper 1⁄2 , finely chopped
  Garlic 4 Clove (20 gm), finely chopped (Large Cloves)
  Bay leaf 1
  Dried thyme 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Crushed red pepper 1⁄4 Teaspoon
  Water 6 Cup (96 tbs)
  Salt 1⁄4 Teaspoon
  Regular long-grain rice 1 Cup (16 tbs), cooked as label directs
  Scallions 2 , sliced
  Hot pepper sauce 1 Teaspoon
Directions

1. In large bowl, place beans with enough water to cover by 2 inches. Soak overnight.
2. Drain and rinse beans. Place beans in 5-quart Dutch oven. Add ham hocks, onion, celery, green pepper, garlic, bay leaf, thyme, oregano, crushed red pepper, and water; heat to boiling. Reduce heat; partially cover and simmer, stirring occasionally, until beans are tender and creamy, 2 to 2 1/2 hours.
3. With slotted spoon, transfer ham hocks to plate; refrigerate until cool enough to handle. Remove any meat from hocks and chop. Stir meat and salt into beans and heat through.
4. To serve, spoon hot rice into soup bowls and top with bean mixture. Sprinkle with scallions. Serve hot pepper sauce on the side.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Bean

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