Hello, I’m Jane. Today, I will show you a way to make red beans & rice (louisiana style) recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Red Beans & Rice (Louisiana Style) Recipe
Red Beans & Rice (Louisiana Style) is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Red Beans & Rice (Louisiana Style) is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook red beans & rice (louisiana style) using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Red Beans & Rice (Louisiana Style):
- Prepare 1 lb. “dry” red kidney beans (or small red beans)
- Get 4 cups vegetable stock
- Prepare 1 cup water
- Take 1 smoked ham hock (or hambone)
- Get 2 dried bay leaves
- Take Dash salt and pepper
- Prepare 1 Tsp. dried thyme
- Take 1/2 Tsp. cayenne pepper
- Make ready 1/2 Tsp. dried sage
- Get Dash Cajun seasonings
- Prepare Dash olive oil
- Make ready 1 lb. andouille sausage
- Take 1 medium onion, diced
- Take 1 green bell pepper, diced
- Make ready 3 stalks celery, chopped fine
- Take 2 Tbs. garlic, minced
- Prepare 1 lb. cured ham, diced
- Make ready 1-2 cups debris gravy (beef/ gravy)
- Prepare 1/2 cup fresh parsley, chopped
- Prepare Dash hot sauce & cider vinegar
- Make ready 5-6 cups “cooked” long grain white rice
Steps to make Red Beans & Rice (Louisiana Style):
- 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.
- 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.
- 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.
- [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.
- 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.
- 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.
- [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.
- Serve the bean-gravy (when the beans are tender) over steamed white rice, with a side of cornbread and enjoy.
So that’s going to wrap it up for this distinctive dish red beans & rice (louisiana style) recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
