FryBoy
New member
Many of the best recipes around originated as the dishes of the poor, simple ingredients well prepared that are turned into something delicious. Red beans and rice is one of those. There is no single "authentic" recipe for this wonderful Southern dish, any more than there is a single recipe for beef stew or apple pie. This, however, is our favorite (printable copy attached):
Red Beans & Rice
1 pound dried red beans
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 stalks celery, sliced
2 cloves garlic, minced or pressed
2 small ham hocks
½ teaspoon freshly ground black pepper, or to taste
½ teaspoon cayenne pepper, or to taste
½ teaspoon Tabasco Sauce
1 bay leaf
1 tablespoon fresh parsley, minced
½ teaspoon dried thyme
½ teaspoon dried basil
1 tablespoon all-purpose flour (optional)
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt, if needed, or to taste
4 cups hot cooked rice
1. Rinse beans and soak overnight in enough cold water to cover completely; drain before using.
2. Heat oil in a Dutch oven or deep pot over medium-high heat.
3. Add onion, bell pepper, & celery; sauté until tender, about 5 minutes.
4. Add garlic and sauté for one additional minute.
5. Add drained beans, ham hocks, black pepper, cayenne pepper, Tabasco Sauce, bay leaf, parsley, thyme, and basil.
6. Add about 6 to 7 cups of cold water, enough to cover all the ingredients by one inch.
7. Cover, bring to boil, reduce heat and simmer for about 2½ to 3 hours, stirring occasionally, until beans are very tender; uncover for last hour to thicken sauce if desired.
8. If sauce needs additional thickening, combine flour in a cup with 2 or 3 tablespoons of the sauce, mix until smooth, and add to pot during the final 30 minutes of cooking, mixing well.
9. Remove ham hocks from beans; cut off and chop any meat, discarding fat, gristle, and bone; return meat to pot.
10. Taste sauce and add salt if needed.
11. Stir in lemon juice just before serving.
12. Serve over hot rice with additional Tabasco Sauce, chopped raw onions, chopped parsley, and lemon wedges, if desired.
Red Beans & Rice
1 pound dried red beans
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 stalks celery, sliced
2 cloves garlic, minced or pressed
2 small ham hocks
½ teaspoon freshly ground black pepper, or to taste
½ teaspoon cayenne pepper, or to taste
½ teaspoon Tabasco Sauce
1 bay leaf
1 tablespoon fresh parsley, minced
½ teaspoon dried thyme
½ teaspoon dried basil
1 tablespoon all-purpose flour (optional)
2 tablespoons freshly squeezed lemon juice
½ teaspoon salt, if needed, or to taste
4 cups hot cooked rice
1. Rinse beans and soak overnight in enough cold water to cover completely; drain before using.
2. Heat oil in a Dutch oven or deep pot over medium-high heat.
3. Add onion, bell pepper, & celery; sauté until tender, about 5 minutes.
4. Add garlic and sauté for one additional minute.
5. Add drained beans, ham hocks, black pepper, cayenne pepper, Tabasco Sauce, bay leaf, parsley, thyme, and basil.
6. Add about 6 to 7 cups of cold water, enough to cover all the ingredients by one inch.
7. Cover, bring to boil, reduce heat and simmer for about 2½ to 3 hours, stirring occasionally, until beans are very tender; uncover for last hour to thicken sauce if desired.
8. If sauce needs additional thickening, combine flour in a cup with 2 or 3 tablespoons of the sauce, mix until smooth, and add to pot during the final 30 minutes of cooking, mixing well.
9. Remove ham hocks from beans; cut off and chop any meat, discarding fat, gristle, and bone; return meat to pot.
10. Taste sauce and add salt if needed.
11. Stir in lemon juice just before serving.
12. Serve over hot rice with additional Tabasco Sauce, chopped raw onions, chopped parsley, and lemon wedges, if desired.