Posted for ZWT 2006. Recipe comes from Justin Wilson's Louisiana Homegrown Cookin. Red beans and rice is the traditional Monday dish in New Orleans. Cooking time includes soaking time.
- 1 lb small dried red beans
- 3 quarts water
- 1 cup dry red wine
- 3 large onions, chopped
- 1 tablespoon minced garlic
- 1⁄2 cup chopped fresh parsley
- 1⁄2 cup chopped green onion
- 1⁄2 teaspoon crushed dried mint
- 1⁄4 cup oil or 1⁄4 cup bacon drippings
- 1⁄2 lb ham bone, and scraps
- 8 -10 cups meat stock
- 1 teaspoon salt (to taste)
- 1 teaspoon louisiana hot sauce (to taste- I like lots) or 1 teaspoon cayenne pepper (to taste- I like lots)
- Prepare the beans the night before. Clean and pick through the beans.
- Rinse several times in water to clean.
- In a large mixing bowl, combine the beans, with enough water to cover by 1 inch, the wine, onions and garlic, parsley, green onions and mint.
- Soak overnight covered in the refrigerator.
- The next morning, in an 8 quart pot, saute the ham bone and scraps in the bacon drippings.
- Pour the bean mixture (including all the water and seasoning) into the pot.
- Add enough meat stock to cover the beans by 2 inches.
- Reduce heat when it comes to a boil.
- Cover and simmer for 2 hours or until tender, stirring occasionally so the beans won't stick and burn.
- Season to taste with salt and hot sauce.
- To thicken, remove one cup beans and place in blender and puree.
- Return them to the pot and stir.
- Serve over cooked rice with chopped onions and hot sauce.