| Red Beans and Rice |
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Recipe Type: Main
Author:
Louisiana Traditional Recipe.
Ingredients
- 1 lb Red Kidney Beans, dry
- 1 large Onion, chopped
- 1 Bell Pepper, chopped
- 5 ribs Celery, chopped
- 5-6 cloves Garlic, minced
- 1 large Smoked Ham Hock
- ¾ lb Tasso, diced, for seasoning
- 1 to 1 ½ lb mild or hot Smoked Sausage or Andouille, sliced on the bias
- ½ to 1 tsp dried Thyme leaves, crushed
- 1 or 2 Bay Leaves
- Red Pepper, crushed (To Taste)
- Crystal hot sauce or Tabasco (To Taste)
- A few dashes Worcestershire sauce
- Creole seasoning blend. (To Taste) (May Sub: red pepper and black pepper to taste)
- Salt (To Taste)
Instructions
- Sort through the beans and make sure there are no rocks or other foreign particles. Soak the beans over night in water with at least 2.5″ above the beans. After the soak, boil the beans for 45-60 minutes or until the beans are tender.
- While the beans cook, saute the onion, celery, and bell pepper. When they turn very translucent while being cooked on low heat add the garlic and cook for a few more minutes. When the trinity and garlic are finished, add to the beans, then add the ham hock, tasso, and sausage. Add water to cover the contents of the pot or dutch oven by at least 2″. Add seasonings and bay leaves.
- Bring the pot to a boil then reduce to a simmer. Simmer for 3 to 5 hours adding water back if the level gets too low or if the mix gets too thick. The mixture should get thick and creamy, sample along the way to adjust the seasoning. When the beans and sausage are done, serve over hot rice and enjoy. This dish is always better the day after it has sat in the refrigerator overnight, but you may need to add a little bit of water back to it when you reheat it.
- For preparing on the dome, use a cast iron dutch oven and indirect method DD down with a pizza stone. Adjust vents to keep from cooking too quick.
Notes
Recipe Submitted by: Buffalo Boone (Grill Dome Community)