New Orleans Red Beans & Rice
Ready In: 5 hrs 20 mins
Serves: 25-35
Ingredients
- 2 1⁄2 lbs red beans, dried
- 2 onions, chopped (big uns)
- 4 celery ribs, chopped
- 6 bay leaves
- 24 drops Tabasco sauce (other hot sauce OK)
- 1 tablespoon italian seasoning
- 1 teaspoon italian seasoning
- 1 tablespoon creole seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons soy sauce
- 2 teaspoons Kitchen Bouquet
- 20 cups water
- 2 -3 lbs ham, cut up
- 2 -3 lbs sausage, regular (not hot, not mildly hot)
Directions
- In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham and sausage. Cover and refrigerate for 24 hours.
- When ready to cook, place all in a pot with the ham and sausage. Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
- Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender. During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
- About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
- Serve immediately over rice or, preferably, let beans cool and refrigerate overnight. Reheat for serving.
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