Ingredients
1 lb small dried red beans
3 quarts water
1 cup dry red wine
3 large onions, chopped
1 tablespoon minced garlic
1/2 cup chopped fresh parsley
1/2 cup chopped green onions
1/2 teaspoon crushed dried mint
1/4 cup oil or 1/4 cup bacon drippings
1/2 lb ham bone, and scraps
8 -10 cups meat stock
1 teaspoon salt ( to taste)
1 teaspoon Louisiana hot sauce (to taste- I like lots) or 1 teaspoon cayenne pepper ( to taste- I like lots)
Directions
Prepare the beans the night before. Clean and pick through the beans.
Rinse several times in water to clean.
In a large mixing bowl, combine the beans, with enough water to cover by 1 inch, the wine, onions and garlic, parsley, green onions and mint.
Soak overnight covered in the refrigerator.
The next morning, in an 8 quart pot, saute the ham bone and scraps in the bacon drippings.
Pour the bean mixture (including all the water and seasoning) into the pot.
Add enough meat stock to cover the beans by 2 inches.
Reduce heat when it comes to a boil.
Cover and simmer for 2 hours or until tender, stirring occasionally so the beans won't stick and burn.
Season to taste with salt and hot sauce.
To thicken, remove one cup beans and place in blender and puree.
Return them to the pot and stir.
Serve over cooked rice
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Prep Time: 20 mins Total Time: 1/2 day
ReplyDeleteServes: 8-10
Recipe comes from Justin Wilson's Louisiana Homegrown Cookin. Red beans and rice is the traditional Monday dish in New Orleans. Cooking time includes soaking time.
Ingredients:
1 lb small dried red beans 3 quarts water 1 cup dry red wine 3 large onions, chopped 1 tablespoon minced garlic 1/2 cup chopped fresh parsley 1/2 cup chopped green onions 1/2 teaspoon crushed dried mint 1/4 cup oil or 1/4 cup bacon drippings 1/2 lb ham bone, and scraps 8 -10 cups meat stock 1 teaspoon salt (to taste) 1 teaspoon louisiana hot sauce (to taste- I like lots) or 1 teaspoon cayenne pepper (to taste- I like lots)
Directions:
Prepare the beans the night before. Clean and pick through the beans.
Rinse several times in water to clean.
In a large mixing bowl, combine the beans, with enough water to cover by 1 inch, the wine, onions and garlic, parsley, green onions and mint.
Soak overnight covered in the refrigerator.
The next morning, in an 8 quart pot, saute the ham bone and scraps in the bacon drippings.
Pour the bean mixture (including all the water and seasoning) into the pot.
Add enough meat stock to cover the beans by 2 inches.
Reduce heat when it comes to a boil.
Cover and simmer for 2 hours or until tender, stirring occasionally so the beans won't stick and burn.
Season to taste with salt and hot sauce.
To thicken, remove one cup beans and place in blender and puree.
Return them to the pot and stir.
Serve over cooked rice with chopped onions and hot sauce.
Servings Per Recipe: 10