Red Beans & Rice (Louisiana Style). Several different beans are referred to as red beans, which can sometimes become a bit confusing. In the West, common beans with a naturally red shell such as kidney beans and Honduran red. This classic dish has been filling hungry bellies on a dime for centuries.
It really does fill you up and leave you satisfied! This is true especially if you use a ham bone that is nice and meaty. Red Beans, a children's trunk show clothing collection. You can cook Red Beans & Rice (Louisiana Style) using 21 ingredients and 8 steps. Here is how you cook it.
Ingredients of Red Beans & Rice (Louisiana Style)
- Prepare 1 lb. of “dry” red kidney beans (or small red beans).
- You need 4 cups of vegetable stock.
- It’s 1 cup of water.
- You need 1 of smoked ham hock (or hambone).
- Prepare 2 of dried bay leaves.
- Prepare Dash of salt and pepper.
- You need 1 Tsp. of dried thyme.
- You need 1/2 Tsp. of cayenne pepper.
- Prepare 1/2 Tsp. of dried sage.
- It’s Dash of Cajun seasonings.
- You need Dash of olive oil.
- You need 1 lb. of andouille sausage.
- It’s 1 of medium onion, diced.
- You need 1 of green bell pepper, diced.
- It’s 3 stalks of celery, chopped fine.
- You need 2 Tbs. of garlic, minced.
- It’s 1 lb. of cured ham, diced.
- You need 1-2 cups of debris gravy (beef/pork gravy).
- Prepare 1/2 cup of fresh parsley, chopped.
- Prepare Dash of hot sauce & cider vinegar.
- You need 5-6 cups of “cooked” long grain white rice.
Join me in this video where Leon and I show you How to make Red beans and rice the easy way. NOTE: You will find many examples on the RedBean website make use of RedBean's R class. Because of namespaced autoloading in Composer, this class will be available as \RedbeanPHP\R. Red Beans is firefalls currency that can be bought with real money.
Red Beans & Rice (Louisiana Style) instructions
- 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..
Also with buying a pack of red beans you will earn a red bean token which can be spun at a vending machine for a rare cosmetic package and other rewards. You can also buy cosmetic items from the red bean store. Red beans and rice made from dried beans are delicious, but of course, like any dried bean, take a bit of time to stew down to delicious creaminess on the stove top, so there is a bit of a time commitment. While most recipes call for red kidney beans, I have always reached for the bag of dried "Small Red Beans" instead of larger kidney beans when making this dish. What does everyone else use or prefer?