Spicy Red Beans and Rice

READY IN: 4hrs
Recipe by Anita Harris

These beans smell so good when they are cooking and the results are a tasty, New Orleans style red beans and rice. I have tried several recipes but this one is easier than the others I've tried with an excellent result. Serve with cornbread or corn muffins and your meal is complete. Recipe is from Taste of Home magazine.

Top Review by Blue Bustard

This is the ol' Chevy truck of Southern country vittles. Make the recipe as written or substitute your heart out. 'Tis excellent as written, but here's a couple of alternatives. I like to grind three or four dried cayenne peppers between my palms directly over the pot. Any sort of fresh peppers chopped up do well. Trying to eat the meat from a ham hock is fine if you are broke. The human stomach is perfectly suited to the exercise. Since I am not destitute, I wrap the ham hock(s) in cheesecloth and toss them with the bay leaves. If you want pieces of meat, use large chunks of ham and shred them at the end down to bite size. Or country style ribs. Or whatever you have laying around. But don't pass on the ham hocks. (Bacon and liquid smoke will work, kinda.) I make it very watery since the leftovers soak up a lot of liquid overnight. Put some of the beans in a blender to thicken.

Ingredients Nutrition

Directions

  1. Sort and rinse beans.
  2. In a large Dutch oven or kettle, place all ingredients except parsley and rice.
  3. Bring to a boil, then simmer, covered for 3-4 hours or until beans are tender.
  4. Stir occasionally, adding water as needed to make a thick gravy.
  5. Just before serving remove bay leaves and stir in parsley.
  6. Serve over rice.

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