Red beans and rice is a New Orleans staple, particularly on
Mondays. Whether they're made at home or ordered in a restaurant, in times of
hardship or
celebration, red beans and rice bring people together. They are great for feeding a
party or as leftovers throughout the week. Here is my family's recipe, the
way my dad taught me.
- INGREDIENTS -
1 lb bag dry red kidney beans
1 green bell pepper, chopped
2 yellow onions, chopped
3 celery stalks, chopped
4 garlic toes, smashed
2-3 bay leaves
2 smoked ham hocks
Powdered chicken stock, to taste
Tony Chachere's seasoning, to taste
Hot sauce, to taste if desired
- DIRECTIONS -
Rinse the dry beans and place them in a large pot along with the
prepped ingredients. Fill pot with water until ingredients are covered
by an inch. Bring to a boil then let simmer on low heat for three
hours, adding water as needed. Stir occasionally, mashing some of the
beans for a creamy consistency. Remove ham hocks from the pot, pull
off the meat and mix back into the beans (discarding bones and fat).
Serve with rice 🍚!
