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We hope you got insight from reading it, now let’s go back to red beans & rice (louisiana style) recipe. You can cook red beans & rice (louisiana style) using 21 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Red Beans & Rice (Louisiana Style):
- Take 1 lb. “dry” red kidney beans (or small red beans)
- Use 4 cups vegetable stock
- Prepare 1 cup water
- Use 1 smoked ham hock (or hambone)
- Prepare 2 dried bay leaves
- Take Dash salt and pepper
- Provide 1 Tsp. dried thyme
- Prepare 1/2 Tsp. cayenne pepper
- Use 1/2 Tsp. dried sage
- Provide Dash Cajun seasonings
- Provide Dash olive oil
- Prepare 1 lb. andouille sausage
- Use 1 medium onion, diced
- You need 1 green bell pepper, diced
- Take 3 stalks celery, chopped fine
- Get 2 Tbs. garlic, minced
- Prepare 1 lb. cured ham, diced
- You need 1-2 cups debris gravy (beef/pork gravy)
- Provide 1/2 cup fresh parsley, chopped
- Use Dash hot sauce & cider vinegar
- Take 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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