Red Beans & Rice - My Recipe

Name: Red Beans & Rice - My Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6-8 serving(s)
Ingredients: 1 lb dried red beans; 3 cups chicken stock; 5 cups water; 1 tablespoon olive oil; 1 ham bone (or 3 pork chop bones with a little meat on them); 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 large sweet onion, chopped; 4 large garlic cloves, minced; 1 tablespoon creole seasoning (Tony's); 1 teaspoon Old Bay Seasoning; 1 teaspoon fresh ground black pepper; 1/2 teaspoon cayenne pepper; 1/2 teaspoon white pepper; 2 bay leaves; 2 tablespoons fresh thyme; 1/4 teaspoon dried oregano; 1 teaspoon kosher salt

(5)

Recipe by graniteangel

This is my personal recipe of red beans and rice. I've seen it made many many times in the kitchens of the French Quarter and in the homes of friends. This is how I like to make them. Creamy, slow cooked and full of flavor. Cooking time does not include the over night soaking of the beans. Red Beans have 7 grams of fiber per serving and are very good for you. Beans and rice together are a complete protein. (Vegan directions are included)

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READY IN: 3hrs 15mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

1

lb dried red beans
3

cups chicken stock
5

cups water
1

tablespoon olive oil
1

ham bone (or 3 pork chop bones with a little meat on them)
1

red bell pepper, chopped
1

green bell pepper, chopped
1

large sweet onion, chopped
4

large garlic cloves, minced
1

tablespoon creole seasoning (Tony's)
1

teaspoon Old Bay Seasoning
1

teaspoon fresh ground black pepper
¹⁄₂

teaspoon cayenne pepper
¹⁄₂

teaspoon white pepper
2

bay leaves
2

tablespoons fresh thyme
¹⁄₄

teaspoon dried oregano
1

teaspoon kosher salt

DIRECTIONS

Sort dry red beans to make sure all discolored beans and debris are removed. Rinse with cold water.
In a medium sized pot add your beans, 3 cups of chicken stock and 3 cups of the water.
Let soak at least 6 hours or over night in fridge.
In a large sized pot add your olive oil and turn heat to Med-High. If using pork chop bones, add to the pot and cook on both sides for about 2 minutes each. I buy pork chops with the bone in at the store in bulk when on sale, and cut the bones out leaving a little meat on them for my soups and stews. Then I freeze the boneless chops after trimming them of fat.
Add onions and bell peppers. Saute for about 3-4 minutes. Add garlic, creole seasoning, old bay, black pepper, cayenne and white pepper. Saute for another minute.
Add bay leaves, thyme, oregano, and kosher salt. Add beans from the fridge (including all liquid they soaked in), and the 2 cups of water. Now is the time to add ham bone if not using pork chop bones.
Stir and let come to a boil, then turn heat down to low and let simmer for at least 2 1/2 hours. I like to cook mine around 3 1/2. Or before bringing to a boil you can add to the crock pot and let cook for 6 hours on high.
Make sure to remove bone(s) and bay leaves before serving. Taste to make sure has enough salt, and add some to taste.
Serve with long grain white rice. I like to pack rice in a cup size ramekin (small cup size bowl)and then turn up side down onto plate, spooning beans around it. You can use chopped fresh parsley to garnish.
To really liven up your meal buy some spicy smoked sausage like andouille, slice in half length wise and grill it up to serve on the side. Good with smoked veggie sausage too.
I'm addicted to cheese, so I usually top mine with cheddar jack and eat with crusty whole grain bread. That's not the authentic way to eat it, but I sure do enjoy them that way.
To make these totally veggie, just sub vegetable stock for the chicken and omit the pork bones. I've made it for friends with both veggie sausage and smoked tofu and they really enjoy it.

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