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| Authentic New Orleans Red Beans and Rice |
"Just like mother makes. I recommend cooking the day before you want to consume it. It is a time-consuming recipe and the flavor receives even better after 24 hours inside the fridge. For more spice, add a dash of warm sauce."
Ingredients :
- 1 tablespoon shortening, or as wished
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 inexperienced bell pepper, chopped
- eight cups water
- 1 pound dried purple beans
- 1 smoked ham hock
- 1 pound smoked sausage, cut into chunk-sized pieces
- 2 stalks celery, chopped
- 2 bay leaves
- 1 tablespoon Creole seasoning (together with Tony Chachere's®)
- half teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 dash hot pepper sauce (which includes Tabasco®), or to flavor (non-compulsory)
- 3 cups cooked white rice
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 5H30M |
|---|
- Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in warm shortening until smooth, 5 to 7 minutes.
- Combine water, crimson beans, and ham hock in a large pot; convey to a boil. Stir onion mixture into the water; upload smoked sausage and celery to the boiling water; go back to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce warmth to low, region a cover on the pot, and simmer until the beans are soft, about five hours.
- Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
Notes :
- Try the use of a Reynolds® gradual cooker liner to your sluggish cooker for simpler cleanup.
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