Red Beans And Rice, Louisiana-Style
Published January 26, 1985
- Total Time
- 3 hours, plus overnight soak
- Rating
- Comments
- Read comments
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Ingredients
1 pound red kidney beans
2 small ham hocks, about 1 ¼ pounds
2 tablespoons safflower or corn oil or rendered bacon fat
1 tablespoon finely minced garlic
2 cups finely chopped onions
1 cup finely chopped green peppers
1 cup finely chopped celery
¼ cup finely chopped parsley
¼ teaspoon cayenne pepper
1 bay leaf
½ teaspoon dried thyme
1 teaspoon Tabasco sauce
1 teaspoon sugar
Salt to taste, if desired
Freshly ground pepper to taste
1 cup crushed or chopped canned tomatoes, preferably imported
1 pound smoked sausage such as Polish sausage,cut into four pieces
Cooked rice (see recipe)
1 cup finely chopped scallions
Hot vinegar, optional
Nutritional analysis per serving (8 servings)
45 grams carbs; 83 milligrams cholesterol; 537 calories; 9 grams monosaturated fat; 5 grams polyunsaturated fat; 7 grams saturated fat; 23 grams fat; 11 grams fiber; 1058 milligrams sodium; 39 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the beans and ham hocks in a large bowl and add cold water to cover, to a level about two inches above the tops of the beans. Cover and let stand overnight.
- Step 2
Drain the beans and ham hocks, reserving the water in which they soaked. Put the beans and ham hocks in a kettle. Add enough additional water to the soaking water to make eight cups. Add the water to the beans and ham hocks. Bring to the boil and cook, uncovered, two hours, stirring occasionally from the bottom.
- Step 3
Meanwhile, heat the oil in a skillet and add the garlic, onions, green peppers and celery. Cook, stirring, until the mixture is wilted. Add this to the beans. Add the parsley, cayenne pepper, bay leaf, thyme, Tabasco sauce, sugar, salt, pepper and tomatoes.
- Step 4
As the beans cook, preheat the broiler to high. Place the sausage pieces on a rack and cook about 10 minutes, turning often. Add the sausage pieces to the beans for the last 30 minutes of cooking.
- Step 5
Scoop out about one cup of the beans and their liquid and put them in a food processor or electric blender. Blend thoroughly. Return this mixture to the beans. Remove the bay leaf.
- Step 6
Spoon one serving of rice into each of eight hot soup bowls. Cover with beans. Sprinkle with chopped scallions and serve with a little hot vinegar on the side, to be added, if desired, according to taste.
Private Notes
Comments
Never, ever, use tomatoes for this! The same mistake happens with our gumbo- the acid cuts the thickness.
3 celery ribs,
1 whole green pepper (or 1/2 green and 1/2 red)
1 large onion
@3-4 cloves garlic.
Remove meat from ham hocks add to pot.
Use Andouille sausage, add a sprinkle of parsley when serving.
Easy and really good. I used canned kidney beans (4 15 oz cans with half the liquid in the cans) and added a little more of the seasonings, plus some garlic powder and onion powder and ground cumin. I thinned it with beer. I seared the kielbasa on the gas grill.
This is delicious. A bit time consuming but worth it. I skipped the sugar and the tomatoes and used smoked Andouille sausage. I got rave reviews from my family.
Never, ever, use tomatoes for this! The same mistake happens with our gumbo- the acid cuts the thickness.
2/9/16: for 2 people made with 2 oz shredded prosciutto, lots of garlic, onions, red pepper sautéed in olive oil, to which I added slightly smashed Rancho Gordo Ayocote Morado beans (12 oz cooked), 1/2 cup chicken broth, 1 c sliced fresh grape tomatoes, thyme, Tabasco, Worcester sauce, 1/4 c chopped parsley. Next time I'll add more chicken stock and some bean cooking liquid to make it more creamy. Very nice with barbecue shrimp New Orleans style and plain rice spritzed with lemon.