Red Beans and Rice
About every culture in the world has an iconic bean dish. A bowl full of red beans simmered for hours with Tasso ham or Boudin sausage, ladled over white rice with some hot, steaming cornbread lathered with butter, is uniquely Louisianan.
Ingredients
- 1/4 cup canola oil
- 8 cloves garlic finely chopped
- 6 ribs celery finely chopped
- 2 yellow onion large, finely chopped
- 2 green bell pepper stemmed, seeded, and finely chopped
- 1 tbsp Kosher salt to taste
- 1 tbsp white pepper ground
- 1 tbsp ground thyme
- 2 tsp ground oregano
- 1 1/2 tsp cayenne
- 1 tsp black pepper
- 1 lb kidney beans soaked overnight
- 4 bay leaf
- 2 ham hock (subs smoked ham)
- 1 tbsp hot sauce such as Tabasco
- 6 cups cooked white rice for serving
- 3 green onion (scallion) thinly sliced, to garnish
Instructions
- Heat oil in an 8-qt. Dutch oven over medium-high heat. Add garlic, celery, onions, and peppers, season with salt, and cook, stirring, until soft, about 12 minutes.
- Add white pepper, thyme, oregano, cayenne, and black pepper, and stir until fragrant, about 2 minutes. Add beans, bay leaves, ham hocks, and 6 cups water, and bring to a boil.
- Reduce heat to medium-low, and cook, covered, until beans and ham hock are tender, about 2 hours. Remove hocks from pot, remove and discard bones and skin, and finely chop meat; return to pot along with hot sauce, and stir until combined.
- Serve over rice in bowls and sprinkle with scallions.
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