Louisiana Red Beans & Rice
Louisiana red beans and rice: rich, creamy, and full of protein. This classic should be a staple in your kitchen.
Equipment
- Large Pot
Ingredients
- 1 1 lb Package Dried Red Beans
- 1 1 lb Package Sausage
- 1 cup Ham, cubbed Optional
- 1 White Onion
- 1 Bell pepper I used 1 half green and 1 half red
- 1 cup Celery About to stalks
- 6 cloves Garlic, minced
- 1/2 cup Fresh Parsley
- 1 Hambone or ham hock I used mine from a leftover Honey Baked Ham
- 8-10 cups Water
- 1 Bay Leaf
- 1 tsp Cayenne Pepper
- 1 tsp Garlic Powder
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Sage
- Dash Tony Chachere's I use the No Salt version
- Salt/Pepper to taste
- Cooked Rice
- Green Onions
Instructions
- First of all you'll need to soak the red beans in water over night - this is key. Pour beans into a bowl and fill with water til all the beans are covered.
- When you are ready to get cookin', cut up all the veggies and sausage so you'll have it ready to throw in the pot
- Next you'll start to cook the sausage until its started to brown on both sides, then take out of pot and set aside.
- Keep the leftover sausage grease from the pot and throw in your trinity mix
- Once the trinity has cooked down some add in the garlic and parsley
- After the mixture has cooked down some more you can your sausage back into the mix along with our already soaked red beans and ham if you choose to add
- Stir in 8-10 cups of water, throw in the hambone, bay leaf and all the spices
- Simmer for a few hours, stirring occasionally until nice creamy consistency (always tastes better the next day in my opinion)
- Serve over rice, top with fresh green onions and a side of corn bread
- Enjoy!
Notes
Louisiana red beans and rice: rich, creamy, and full of protein. This classic should be a staple in your kitchen.