Red Beans & Rice
- Ready In:
- 2hrs 10mins
- 1 lb dry red beans
- 2 quarts water
- 1 slice country ham, cut into pieces
- 2 cups chopped onions
- 1 cup chopped celery
- 4 bay leaves
- 1 cup chopped green bell pepper
- 3 tablespoons minced garlic
- 3 tablespoons chopped fresh parsley
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon cayenne pepper
- hot cooked rice
- Sort beans and rinse thoroughly.
- In a 5-quart pot combine beans, water, ham, onion, celery, and bay leaves.
- Bring to a boil; reduce heat, cover and cook for 1 1/2 hours or until beans are tender.
- Stir and mash some of the beans against the side of the pan.
- Add green pepper, garlic, parsley, thyme, salt (if needed), and black pepper.
- Cook uncovered over low heat until thick and creamy, and 30-45 minutes.
- Remove bay leaves before serving.
- Serve in bowls over hot cooked rice; have hot sauce like Crystal or Tabasco ready.
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This recipe came out very good, and was easy to make, but extremely bland. I jazzed it up with a couple of tablespoons of Tony Chachere's Cajun seasoning, but I imagine that you could use Zatarain's or just about any other brand, or even plain salt. The whole recipe only had 1 teaspoon of salt in it, and not enough cayenne pepper for me. Beans soak up salt like little sponges, so wait until the recipe is finished before adding salt (or Cajun seasoning) to taste, so that all that sodium won't evaporate into the beans. Overall a good, simple recipe that takes about 2 hours to make, but provides about 15 servings when you add rice.
RECIPE SUBMITTED BY
I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at firstname.lastname@example.org