Red Beans and Rice

Red beans and rice is a classic Louisiana Creole dish that features red beans cooked with vegetables and seasonings, served with rice. It is a popular comfort food in Louisiana and other parts of the Southern United States.

To make red beans and rice, red kidney beans are first soaked overnight to soften them before cooking. The beans are then cooked with vegetables such as onions, celery, and bell peppers, along with spices like garlic, cayenne pepper, and thyme, until they are tender and flavorful. The dish is typically served over steamed white rice and garnished with green onions or chopped parsley.

Red beans and rice is often made on Mondays in Louisiana as a traditional “washday” meal, where the beans could simmer on the stove all day while laundry was being done. The dish is often served with smoked sausage or Andouille sausage, which is cooked with the beans to add additional flavor and richness to the dish.

Red beans and rice is a delicious and hearty dish that is popular throughout the Southern United States. It is a satisfying and comforting meal that is perfect for colder weather, and is often served at festivals and other gatherings.

SERVINGS: 4

PREPARATION TIME: 45 minutes

INGREDIENTS:

• 1 lb. dried red kidney beans, rinsed and drained
• 6 cups chicken broth or water
• 1 large onion, chopped
• 2 stalks celery, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 ham hock or ham bone
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper
• Salt, to taste
• Freshly ground black pepper, to taste
• 4 cups cooked long-grain white rice
• 1/4 cup chopped green onions, for serving

Hot sauce, for serving (optional)

STEP-BY-STEP INSTRUCTIONS:

1. In a large pot, combine the red beans, chicken broth, onion, celery, bell pepper, garlic, ham hock, thyme, oregano, cayenne pepper, salt, and pepper.
2. Bring to a boil over high heat, then reduce the heat to low and simmer, partially covered, for 1 hour and 30 minutes, or until the beans are tender.
3. Remove the ham hock from the pot and let it cool slightly.
4. Cut off any meat from the ham hock and return it to the pot. Discard the skin and bones.
5. Stir in the cooked rice and continue cooking for 10 minutes, or until heated through.
6. Serve the red beans and rice in bowls, topped with chopped green onions and hot sauce, if desired.

SERVING SUGGESTIONS OR ADDITIONAL TIPS:

• Serve with a dollop of sour cream and a sprinkle of grated cheddar cheese.

Use leftover cooked ham or Andouille sausage instead of a ham hock.