New Orleans Red Beans and Rice
Saturday, April 18, 2020
Edit
This recipe for New Orleans Red Beans and Rice is one of our all-time favorite Cajun dishes. So deep in flavor and has just enough kick to make your eyes light up and your tummy say "Howdy!" 100% Loon Approved!
Ingredients
1 lb dried red beans
1 large meaty ham bone (or use a bone from a cooked pork butt roast)
6 bay leaves
1/2 lb smoked andouille sausage chopped into 1/2-inch dice (a generous cup)
1/2 lb smoked ham chopped into 1/2-inc dice (a generous cup)
1 medium onion diced
1 to mato diced
2 jalapenos stemmed, seeded, and finely chopped
6 garlic cloves minced
2 tbsp whole grain mustard
1/4 cup red wine vinegar
1 tbsp Kosher salt
2 tsp dried thyme seeds
1/2 tbsp black pepper
1 tsp cayenne pepper
Steamed white rice for serving
Scallions thinly slice, for garnish
Hot sauce
Instructions
Put the dried beans in a large pot of water (the beans should be covered by at least 2 inches of water).
Soak the beans overnight and then drain.
Combine the beans, 1 gallon plus 2 cups water, the ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
Meanwhile, in a large skillet, cook the sausage and ham over medium-high heat until crispy and brown, about 8 minutes.
Add the onion and cook until softened, 5 minutes more.
Add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
Scrape the sausage mixture into the pot of beans.
Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
Remove the bones and bay leaves.
Serve over hot steamed white rice with sliced scallions and hot sauce.
1 lb dried red beans
1 large meaty ham bone (or use a bone from a cooked pork butt roast)
6 bay leaves
1/2 lb smoked andouille sausage chopped into 1/2-inch dice (a generous cup)
1/2 lb smoked ham chopped into 1/2-inc dice (a generous cup)
1 medium onion diced
1 to mato diced
2 jalapenos stemmed, seeded, and finely chopped
6 garlic cloves minced
2 tbsp whole grain mustard
1/4 cup red wine vinegar
1 tbsp Kosher salt
2 tsp dried thyme seeds
1/2 tbsp black pepper
1 tsp cayenne pepper
Steamed white rice for serving
Scallions thinly slice, for garnish
Hot sauce
Instructions
Put the dried beans in a large pot of water (the beans should be covered by at least 2 inches of water).
Soak the beans overnight and then drain.
Combine the beans, 1 gallon plus 2 cups water, the ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
Meanwhile, in a large skillet, cook the sausage and ham over medium-high heat until crispy and brown, about 8 minutes.
Add the onion and cook until softened, 5 minutes more.
Add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
Scrape the sausage mixture into the pot of beans.
Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
Remove the bones and bay leaves.
Serve over hot steamed white rice with sliced scallions and hot sauce.