Hi, I am Joana. Today, we’re going 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’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Red Beans & Rice (Louisiana Style) Recipe
Red Beans & Rice (Louisiana Style) is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Red Beans & Rice (Louisiana Style) is something that I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have red beans & rice (louisiana style) using 21 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Red Beans & Rice (Louisiana Style):
- Make ready 1 lb. “dry” red kidney beans (or small red beans)
- Take 4 cups vegetable stock
- Make ready 1 cup water
- Get 1 smoked ham hock (or hambone)
- Get 2 dried bay leaves
- Prepare Dash salt and pepper
- Take 1 Tsp. dried thyme
- Take 1/2 Tsp. cayenne pepper
- Take 1/2 Tsp. dried sage
- Prepare Dash Cajun seasonings
- Take Dash olive oil
- Take 1 lb. andouille sausage
- Make ready 1 medium onion, diced
- Get 1 green bell pepper, diced
- Prepare 3 stalks celery, chopped fine
- Get 2 Tbs. garlic, minced
- Prepare 1 lb. cured ham, diced
- Make ready 1-2 cups debris gravy (beef/ gravy)
- Take 1/2 cup fresh parsley, chopped
- Take Dash hot sauce & cider vinegar
- Prepare 5-6 cups “cooked” long grain white rice
Instructions 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.
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