"the Gumbo Pages" Traditional Red Beans and Rice

Recipe by CookingBlues
READY IN: 28hrs
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the flatulence factor.)
  • Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
  • While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
  • After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the liquid smoke (or ham hock), smoked sausage/turkey sausage, seasonings, and just enough water to cover.
  • Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. I taste the broth at around 1.5 hours and adjust seasonings as they cook down. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
  • NOTE: If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.
  • If you can -- let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
  • Serve generous ladles-ful over hot white long-grain rice, with good French bread. I also have a bottle of hot sauce on the side for those who like it spicy!
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