Prep 45 mins
Cook 2 hrs
This is slightly different from the recipes previously posted. I picked up this recipe years ago on a trip to New Orleans, and have been making it ever since. I misplaced the recipe for awhile, but could pretty much remember it, as I had made it so often over the years. I have since put the recipe in a safe place, but thought I would also put it on Zaar for aditional safe keeping. The recipe starts out by telling a little tale of how red beans and rice came about. "In New Orleans, Monday is the day for red beans and rice, whether you eat it at home or in one of the many small neighborhood restaurants. Why Monday? Some say it's because the ham bone left over from Sunday's dinner could add its rich flavor to Monday's lunch. Others think that when the creole housewife did her Monday wash, she left her pot of red beans to simmer on the stove." Hope you make it your own family favorite... Please note: it is a ham bone with meat on it, not a lb. of ham, but I couldn't get Zaar to understand "ham bone." Also, use sausage of you choice. Sometimes I would use ham pieces or ham hocks instead of the ham bone. As a personal preference, I usually sauteed the onion, celery, garlic and spices, then add the rest of the ingredients.
- 1 lb red beans, soaked
- 1 ham (bone with meat on it)
- 1⁄2 lb smoked sausage, sliced
- 1⁄2 lb salt pork (rind removed or pickled pork, sliced)
- 1 cup onion, chopped
- 1⁄2 cup celery, chopped
- 1 garlic clove, minced
- 2 bay leaves
- 1⁄4 teaspoon basil
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon pepper, black
- 1 pinch cayenne pepper
- 1 pinch creole seasoning
- Soak beans in cold water overnight.
- Put all ingredients in a large stock pot.
- Or, saute onion, celery, garlic first, then add other ingredients.
- Add enough cold water to cover ingredients.
- Bring to a boil, then cover and lower flame.
- Simmer over low heat for about 2 1/2 hours.
- Stir every 1/2 hour or so.
- If mixture becomes too dry, add another 1/2 c of water.
- Serve over cooked white rice.