New Orleans Red Beans and Rice Recipe
1 lb dried red kidney beans
2 T bacon drippings or butter
½ lb andouille sausage, cut into 1-inch-thick slices
½ lb smoked beef sausage, cut into ½-inch-thick slices
2 med yellow onions, diced
2 T garlic clove, crushed
1 T Creole seasoning
1 tsp black pepper
Pinch red pepper
2 cups low-sodium chicken broth or vegetable stock
6 cups water
1 ham shank
6 oz tasso ham
1 T fresh thyme leaves, or 1 tsp dried thyme
2 bay leaves
1 small yellow onion, finely diced
1 medium green bell pepper, finely diced
1 stalk celery, finely diced
3 cups cooked white rice, hot
1 bunch green onions, chopped
Crystal Hot Sauce (or equivalent) to taste
Rinse and sort beans. Place in a large bowl, cover with water to 2 inches above level of beans; let soak overnight.
The next day, cook bacon drippings and sausages in a stockpot over medium heat until lightly browned.
Add onions, garlic, Creole seasoning, and black and red pepper; stir to combine. Cook until onions are translucent, 4-5 minutes.
Add chicken broth, water, ham shank, tasso, thyme and bay leaves; bring to a boil.
Drain soaked beans; add to stockpot. Boil 5 minutes, reduce heat to low; simmer 2-3 hours or until soft.
Remove ½ cup of beans from pot and mash into a purée; return to pot, stirring to combine.
Remove ham shank, shred meat, discard bone and return meat to stockpot.
Remove and shred tasso; reserve; discard bay leaves.
Stir remaining onions, pepper and celery into rice.
Serve about 1 cup beans with ¼ cupC rice, garnishing with shredded tasso and green onions; offer hot sauce to taste.
Makes 10 servings.
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