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Red Beans And Rice Louisiane

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  Dry red beans 1 Pound
  Meaty ham hocks 2
  Beef stock/Chicken stock 8 Cup (128 tbs)
  Bay leaves 4
  Thyme 1⁄2 Teaspoon
  Cayenne pepper 1 Teaspoon
  Freshly ground black pepper 2 Teaspoon
  Andouille sausage/Other hot sausage 1 1⁄2 Pound
  Chopped onion 2 Cup (32 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Bell pepper 1 , chopped
  Green onions 1 Bunch (100 gm), chopped
  Minced garlic 1 Tablespoon
  Hot cooked rice 4 Cup (64 tbs)

1. Wash beans and soak overnight in water to cover. The next day drain beans and rinse. Place beans, ham hocks, and stock in a heavy stockpot. Bring to a boil and skim any scum that collects on the surface. Reduce heat to a simmer and add bay leaves, thyme, cayenne, and black pepper. Simmer for 30 minutes.
2. Chop sausage into 1/2-inch (.6-cm) pieces. In a large skillet on high heat fry sausage for 5 minutes to brown. Add chopped onion, celery, bell pepper, green onions, and garlic. Cook for 15 minutes, then add to the simmering pot of red beans. Continue to cook beans until they are soft (about 1 hour more). Allow beans to cool; refrigerate, covered, overnight or for up to 4 days.

Recipe Summary

Main Dish

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Red Beans And Rice Louisiane Recipe