Recipe: Yummy Red Beans & Rice (Louisiana Style)Quicker

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Red Beans & Rice (Louisiana Style) You get ready frying poach Red Beans & Rice (Louisiana Style) using 21 ingredients including 8 together with. Here you go conclude.

method of Red Beans & Rice (Louisiana Style)

  1. then 1 lb. of “dry” red kidney beans (or small red beans).
  2. a little 4 cups of vegetable stock.
  3. also 1 cup of water.
  4. give 1 of smoked ham hock (or hambone).
  5. Prepare 2 of dried bay leaves.
  6. also Dash of salt and pepper.
  7. use 1 Tsp. of dried thyme.
  8. add 1/2 Tsp. of cayenne pepper.
  9. You need 1/2 Tsp. of dried sage.
  10. also Dash of Cajun seasonings.
  11. give Dash of olive oil.
  12. This 1 lb. of andouille sausage.
  13. then 1 of medium onion, diced.
  14. You need 1 of green bell pepper, diced.
  15. This 3 stalks of celery, chopped fine.
  16. You need 2 Tbs. of garlic, minced.
  17. Prepare 1 lb. of cured ham, diced.
  18. use 1-2 cups of debris gravy (beef/pork gravy).
  19. add 1/2 cup of fresh parsley, chopped.
  20. a little Dash of hot sauce & cider vinegar.
  21. use 5-6 cups of “cooked” long grain white rice.

Red Beans & Rice (Louisiana Style) process

  1. Day ahead: Soak beans overnight in a large pot of salted water. This hydrates the beans and reduces the overall cooking time the next day..
  2. Drain the beans and then add the measured stock and water to the pot. Place the ham hock, bay leaves, and all the seasonings into the pot..
  3. Bring this to a slight boil and then reduce the heat to medium-low. Cover (slightly ajar) and simmer for 2.5 hours. Stir occasionally..
  4. [At the 2.5 hour mark …] In a skillet, heat oil over medium heat and brown the andouille sausage for 3-4 minutes per side. Remove from pan and set aside to cool..
  5. In the same pan, sauté onions, bell pepper, and celery in a little oil until soft, about 3-4 minutes. Add the garlic and heat this for another minute..
  6. Transfer the vegetables to the simmering pot of beans. Slice the sausage (1/3 inch) and diced ham and add to the pot. Continue to simmer..
  7. [At the 3.5 hour mark …] Remove the ham hock, shred the meat, and add to the pot. Add the brown gravy and parsley with a dash of hot sauce and vinegar and stir. Heat this for 30 minutes..
  8. Serve the bean-gravy (when the beans are tender) over steamed white rice, with a side of cornbread and enjoy..