New Orleans Red Beans and Rice |
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Prep Time: 40 Minutes Cook Time: 180 Minutes |
Ready In: 220 Minutes Servings: 12 |
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I found this recipe in The New Orleans CookBook by Rima & Richard Collin. It was an incredible hit the first night with family and friends, and it gets even better the next day. I was unable to find pickled pork and used salt pork instead. Delete the salt from the recipe if you make this substitution. I highly recommend pan-baked corn bread on the side with this one (see New Orleans Skillet Baked Cornbread). Ingredients:
2 lbs dried red kidney beans, soaked overnight in cold water |
2 cups chopped onions |
1/2 cup thinly sliced shallots or 1/2 cup scallion top |
1/2 cup chopped green pepper |
1 1/3 tablespoons finely minced garlic |
2 tablespoons finely minced fresh parsley |
1 lb seasoning baked ham, cut into 1/2 inch cubes |
1 lb pickled pork, cut into large chunks |
1 large ham bone, with some meat on it 4 to 5 inches in length |
1 tablespoon salt |
1/2 teaspoon fresh ground black pepper |
1/8 teaspoon cayenne |
1/8 teaspoon crushed red pepper pod |
2 whole bay leaves, broken into quarters |
1/2 teaspoon dried thyme |
1/8 teaspoon dried basil |
2 quarts cold water, approximately |
steamed rice or boiled rice |
Directions:
1. Drain soaked beans in a colander and place them with all other ingredients except rice into a heavy 8-10 quart pot, adding just enough cold water to cover.
2. Bring to boil over high heat, then lower heat and simmer uncovered for 2 1/2 to 3 hours or until beans are tender and a thick, natural gravy has formed.
3. Add 1 cup of water toward end of cooking if it is looking too dry for your tastes.
4. Stir about every half hour just once or twice around the pot.
5. When beans are cooked turn off heat.
6. To serve, ladle about 1 1/2 cups of beans, meat and gravy over a serving of rice.
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