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We hope you got insight from reading it, now let’s go back to red beans and rice recipe. To make red beans and rice you only need 19 ingredients and 8 steps. Here is how you do that.
The ingredients needed to prepare Red Beans and Rice:
- Provide 1 lb soaked red beans
- Use 3 quarts chicken stock
- You need 2 small white onions, chopped
- Prepare 1 bell pepper, chopped
- Use 4 stalks celery, chopped
- Use 4 bay leaves
- Use 1 lb andouille sausage
- Provide 4 cloves garlic, finely minced
- Provide 2 smoked ham hocks
- Take chopped parsley
- Use 2 teaspoons ground dry thyme
- Provide 2 teaspoons cayenne pepper
- Provide 1 teaspoon cumin
- Provide 1 tablespoon salt
- You need 1 tablespoon fresh ground black pepper
- Get Sliced Green Onions
- Prepare Cooked Rice
- Get Tabasco
- Get Butter
Steps to make Red Beans and Rice:
- Brown andouille in a large crock pot, remove when browned on all sides, reserve.
- Add onions and sweat with a bit of salt until translucent in butter.
- Add celery, bell pepper, and garlic. Cook until fragrant.
- Add cayenne, cumin, dry thyme, and pepper. Stir to combine.
- Add chicken stock to pot, as well as the ham hocks, bay leaves, and the soaked red beans, bring to a boil and cover, stirring occasionally.
- When beans are cooked through and tender, remove bay leaves and ham hocks (reserve the hocks), then use an immersion blender or your wooden spatula to break a portion of the beans down to give the dish a creamy texture. Reduce heat to a bare simmer.
- Slice reserved andouille, and break ham hocks down, removing the meat from the bones. Discard bones and skin. Add meats back to pot and stir to combine.
- When meat is brought up to temp (about 5 minutes), add chopped parsley, stir, and serve immediately over rice. Top with green onions and tabasco/crystal hot sauce to taste.
As the apocryphal story goes, Mondays were traditionally laundry days, and women needed a dish that could You could make a quick version of red beans and rice with canned beans, but if you want really creamy texture and the best flavor, dried beans. Traditional Louisiana red beans and rice also uses Andouille sausage which we did not add, but you could if you wanted. There was plenty of flavor, and plenty of meat, with the smoked shanks. Red beans and rice - traditionally simmered all day Monday while the household catches up on laundry duties - is as common a pairing here as bacon and eggs are anywhere else. The key to its success is its flexibility and ease of preparation.
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