Recipe by Galley Wench
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.
Top Review by *Bellinda*
This is a good dish. My red beans took forever to get soft. I soaked them in water only. I added the other ingredients when I started cooking them. I'll keep this recipe. I think next time I'll try it in the slowcooker.
- 453.59 g small dried red beans
- 2838.0 ml water
- 236.59 ml dry red wine
- 3 large onions, chopped
- 14.79 ml minced garlic
- 118.29 ml chopped fresh parsley
- 118.29 ml chopped green onion
- 2.46 ml crushed dried mint
- 59.14 ml oil or 59.14 ml bacon drippings
- 226.79 g ham bone, and scraps
- 1892.72-2365.9 ml meat stock
- 4.92 ml salt (to taste)
- 4.92 ml louisiana hot sauce (to taste- I like lots) or 4.92 ml cayenne pepper (to taste- I like lots)
Directions See How It's Made
- 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.