Red Beans and Rice

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READY IN: 2hrs 30mins
SERVES: 20
YIELD: 20 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large, heavy pot, heat the bacon drippings over medium heat.
  • Add the onions, bell peppers and celery and cook, stirring, until they are lightly golden, about 10 minutes.
  • Add the garlic and cook for three minutes. Add the ham, sausage and salt pork. Cook for five minutes.
  • Add the beans and add enough shrimp or chicken broth to cover. Season with salt, cayenne and black pepper.
  • Add the thyme, basil and bay leaves. Bring to a boil, then reduce heat to medium-low. Cook, partially covered, for about two hours, stirring occasionally, or until the beans are tender.
  • Add more water or broth if the mixture becomes dry. If you like the beans to be creamy, puree about one-third of the beans in a food processor, in batches, and return to the pot.
  • Cook for another 30 minutes. Remove and discard the bay leaves. Serve hot, garnished with green onions and parsley, over rice.
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