Louisiana Red Beans and Rice
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A classic Louisiana favorite, red beans and rice is pure comfort food to many. This recipe is simple, but it’s a flavorful version of the dish.
Hands-on: 25 minutesTotal: 9 hours 50 minutes
- 1 lb. small dried red beans
- 1 cup minced white onion
- ½ cup minced green bell pepper
- 3 stalks celery, minced
- 3 cloves garlic, minced
- 1 meaty ham bone or large smoked ham hock
- 1 lb. smoked sausage, sliced
- 1 bay leaf
- ½ tsp. dried thyme
- ⅛ tsp. Tabasco sauce
- ⅛ Worcestershire sauce
- 1 tsp. Creole seasoning
- 1 tsp. salt
- 2 cups hot cooked long-grain white rice
- Wash beans and discard any stones and shriveled or bad beans. Cover with water and let soak overnight. Drain well.
- In a large stockpot or Dutch oven, cover beans with just enough fresh water to cover. Bring to a boil over high heat, and then reduce heat to medium-low. Cook for about 45–60 minutes until beans are tender.
- Add onion, bell pepper, celery, and garlic. Add ham bone or hock and sausage, along with bay leaf and thyme. Add enough water to cover all ingredients. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until vegetables are tender, about 20 minutes.
- Add Tabasco sauce, Worcestershire sauce, Creole seasoning, and salt. Continue cooking for another 15 minutes. Remove ham bone or hock and chop meat; return chopped meat to beans. If desired, mash a few cups of the beans to make mixture thicker.
- Serve red beans with hot cooked rice.