Jeremy's Red Beans and Rice

Main Course

Recipe courtesy of Chef Jeremy Langlois

Serves 4

  • 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.


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.

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