Jeremy's Red Beans and Rice

Main Course

Recipe courtesy of Chef Jeremy Langlois

Serves 4

Ingredients: 
  • 1 pound dried kidney beans
  • 1 1/2 quarts water
  • 1/2 vegatable oil.
  • 1 cup diced onion
  • 1/4 cup minced garlic
  • 1 large smoked ham hock
  • 1 bay leaf
  • Louisiana hot sauce to taste
  • salt and pepper to taste
  • 4 cups cooked white rice

 

red beans and rice 

Note: Red beans and rice is an emblematic dish of Louisiana Creole cuisine, (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion and celery), spice (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner.
 

Method: 

Wash red beans.  In a large container soak beans in the water for at least 6 hours.  This can be done overnight in a refrigerator.  

In a large sauce pan heat oil over medium-high heat.  Add onion and garlic and saute for 5 minutes, or until they are clear and wilted.
Add to beans (with the water), hamhock, and bay leaf. Bring to a swimmer and cook until beans are tender, about 2-1/2 to 3 hours. 
Take out hamhock, cut meat away from bone and add to pot of beans.
Season to taste with salt, pepper, and Louisiana hot sauce. 
Serve in soup bowls over hot rice.

Similar Recipes by course
Grilled Guajillo Chicken Steak Meuniere Simple Chicken Pot Pie Pan-Fried Pork Chops with Roasted Green Beans and Pecans Fettuccine with Seafood Cream Sauce Jalapeno-Honey Steak
Crawfish Maque Choux Shrimp Scampi with Crunchy Breadcrumbs Chicken and Dumplings Blackened Shrimp Alfredo Linguine with Shrimp and Clams Instant Pot Smothered Okra and Tomatoes with Shrimp and Andouille

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive