Red Beans & Rice

Recipe by Galley Wench
READY IN: 10hrs 20mins
SERVES: 8-10




  • 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.