Red Beans and Rice

Pork and tagged

Finally documented my go-to read beans recipe today in the kitchen. It’s cooking now, so we’ll see if there’s any need for adjustment to the below in a few hours. I usually get the beans going to a boil as I’m prepping the rest of the veggies.

Ingredients

 

  • 1 lb dark red kidney beans
  • 6 cups water
  • 1/2 bottle red wine
  • 1 large onion, chopped (3 cups)
  • 1 large bell pepper, chopped (2 cups)
  • 4-5 ribs celery, chopped (1 1/2 cups)
  • 1 1/2 Tbsp. garlic, minced
  • 4 bay leaves
  • 1/2 Tbsp. fresh thyme
  • 1 tsp. ground black pepper
  • 1/2 tsp. cayenne pepper
  • 2/3 lb. andouille sausage, chopped into 1/2 inch pieces
  • 1/2 lb. ham, cubed into 1/4 pieces (ham hock, ham steak, something smoked and w/ a bone is best)
  • Gumbo filé
  • 1/4 cup parsley, chopped

Optional Extras

  • 1 carrot, diced
  • 1 jalapeno, chopped
  • 2-3 slices bacon, raw

Preparation

  1. Soak beans in water overnight. Drain, rinse and place in stock pot with water. Bring to a boil.
  2. Add everything except parsley.
  3. Simmer uncovered for 4-6 hours, stirring occasionally.
  4. Add parsley just before serving in a bowl under white rice. Add filé to taste. Cornbread and hot sauce is also encouraged.

Makes 12 servings.