"the Gumbo Pages" Traditional Red Beans and Rice
photo by Caroline Cooks
- Ready In:
- 28hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1 lb red beans or 1 lb red kidney beans, dry
- 1 large onion, chopped
- 1 bell pepper, chopped
- 5 celery ribs, chopped
- 3 -5 garlic cloves, minced
- 1 teaspoon liquid smoke, more to taste (traditional way use 1 large smoked ham hock, or 3/4 lb. smoked ham, diced, for seasoning)
- 1 - 1 1⁄2 lb mild or hot smoked turkey sausage (more traditional is just regular sausage or andouille) or 1 -1 1/2 lb turkey andouille sausage, sliced on the bias (more traditional is just regular sausage or andouille)
- 1⁄2 - 1 teaspoon dried thyme leaves, crushed
- 1 -2 bay leaf
- as many dashes Crystal hot sauce, to taste or Tabasco sauce, as you like to taste
- 3 -6 dashes Worcestershire sauce
- 1 teaspoon creole seasoning (like Tony Chachere's)
- salt
- cooked rice (I serve it over brown rice, but traditional is white)
directions
- Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the flatulence factor.)
- Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
- While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
- After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the liquid smoke (or ham hock), smoked sausage/turkey sausage, seasonings, and just enough water to cover.
- Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. I taste the broth at around 1.5 hours and adjust seasonings as they cook down. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
- NOTE: If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.
- If you can -- let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
- Serve generous ladles-ful over hot white long-grain rice, with good French bread. I also have a bottle of hot sauce on the side for those who like it spicy!
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
CookingBlues
Dearborn, MI
<p>I have a great career and I cook for therapy on my off days. I am married and have 3 furbabies. My husband and I are trying to eat healthier, but food has to taste good!! I have taken many of our favorite recipes and tweaked them for a healthier lifestyle. I like to do a big cooking on the weekend and stock our freezer, but I also love the quick and healthy recipes that I can throw together in a flash. </p>