Susan's Red Beans and Rice

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves a Crowd

Ingredients: 
 
  • 2 pounds dried red  beans
  • 3 cups chopped onion
  • 1 cup chopped green pepper
  • 1/2 cup sliced green onion
  • 1/3 cup minced parsley
  • 2 tablespoons minced garlic
  • 2 pounds total of a mix of seasoning ham (cubed), tasso* (cubed), andouille or smoked sausage, sliced
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon red pepper flakes
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon basil
  • 2 quarts cold water, or more as needed
  • Salt to taste
  • Steamed rice for serving
  • Hot sauce

*Tasso is seasoned smoked pork butt; click here for John Folse's Tasso recipe.

Susan's Red Beans and Rice

 Red Beans and Rice

Click image to enlarge.

 

Method: 

The night before, sort through the beans for any stones or dirt. Put the beans in a big pot and cover with 2 inches of cold water, let stand overnight. 

The next day, prior to cooking, drain the beans in a colander, return to a heavy 8 - 10 quart pot with all the other ingredients (except steamed rice and hot sauce). Add water to cover. Bring to a boil over high heat, lower heat and simmer for 2 1/2 to 3 1/2 hours until the beans are tender and a natural thick gravy has formed. Add an additional 1+ cups of water toward the end if the mixture is too dry. During cooking, scrape down the sides and across the bottom of the pot frequently to avoid sticking; stir the whole pot through once every half hour.

Taste for salt after 90 minutes; keep in mind that the meat is salty.

When done, remove from heat; serve over steamed rice. Pass the Tabasco. 

Note: Leftovers freeze beautifully. Thaw over low heat with a splash or two of water.


 

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