≡ Menu

New Orleans Recipe: Red Beans And Rice

In New Orleans, a city rich in history and tradition, we have a story for everything and that includes our traditional New Orleans food. Red beans and rice is about as New Orleans as it gets and is a beloved Monday night tradition. This custom dates back to when Sunday night meant ham for dinner and Monday was the designated wash day. Using the leftover ham from Sunday night dinner, New Orleanians would let the red beans simmer for hours while they took care of all the laundry. Now, even though a specific wash day is long gone, the Monday tradition remains and you can find this NOLA favorite in homes and restaurants around the city every Monday. Give this Creole cuisine favorite a try at home with this New Orleans recipe and bring one of our favorite customs home to you!

Prep Time: 20 minutes
Cook Time: 2 hr 30 min
Serves: 8

Try this recipe for a Louisiana Creole food favorite

It's Monday...you know what that means! (Photo Credit: Simply Recipes)

Ingredients:

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Directions:
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

Recipe courtesy of Emeril Lagasse via The Food Network.