Authentic New Orleans Red Beans and Rice
This New Orleans red beans and rice is just like what Mom makes. I recommend cooking it the day before you want to eat it. It is a time-consuming recipe, and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
This New Orleans red beans and rice is just like what Mom makes. I recommend cooking it the day before you want to eat it. It is a time-consuming recipe, and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
Ingredients
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1 tablespoon shortening, or as needed
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1 white onion, chopped
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1 green bell pepper, chopped
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3 cloves garlic, chopped
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8 cups water
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1 pound dried red beans
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1 smoked ham hock
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1 pound smoked sausage, cut into bite-sized pieces
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2 stalks celery, chopped
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2 bay leaves
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1 tablespoon Creole seasoning (such as Tony Chachere's®)
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½ teaspoon dried thyme
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½ teaspoon dried sage
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1 dash hot pepper sauce (such as Tabasco®), or to taste (Optional)
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3 cups cooked white rice
Method
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Gather the ingredients.
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Melt shortening in a skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot shortening until tender, 5 to 7 minutes.
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Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the pot; add smoked sausage and celery. Return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into boiling water. Reduce heat to low, cover the pot, and simmer until beans are tender, about 5 hours.
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Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
