Red Beans & Rice – When we were stationed in New Orleans this was a very popular dish with the locals.
Origin
The origins of this iconic dish are believed to trace back to the Haitian Revolution when red kidney beans were brought to New Orleans by those fleeing the uprising.
Try some of our other Pork recipes
Red Beans and Rice
When we were stationed in New Orleans this was a very popular dish with the locals.
Print
Pin
Servings: 8 people
Calories: 630kcal
Ingredients
- 1 lb dried red beans or dried red kidney beans
- 1 lb meaty ham bone or 1 pound meaty smoked pork hocks
- 1 cup large onion chopped
- 2 bay leaves
- 1/2 tsp ground red pepper
- 12 oz smoked sausage chopped 2 1/2 cups
- 4 cups cooked rice
Instructions
- rinse beans. In a large pot combine beans and 6 cups water. Bring to a boil. reduce heat.
- Simmer 2 minutes. Remove from heat. Cover and let stand for 1 hour.
- Drain and rinse beans.
- Return beans to pot. Add ham bone or pork hocks, onion, garlic, bat leaves, red pepper and 6 cups of fresh water. Bring to a boil. Then reduce heat and cover. Simmer 2 1/2 hours or until beans are tender. Stirring occasionally. Add additional water during cooking if necessary.
- Remove from heat. When cool enough to handle cut meat off bone, coarsely chop meat. Discard bone. Return chopped meat to pot.
- Stir in sausage return to boiling; reduce heat Simmer uncovered for 20 to 30 minutes or until thick gravy forms. Stirring occasionally.
- Remove bay leaves. Serve over cooked rice and season to taste. Garnish with cut green onion if desired.
Nutrition
Serving: 1bowl | Calories: 630kcal | Carbohydrates: 79.1g | Protein: 24g | Trans Fat: 24.2g | Cholesterol: 33mg | Sodium: 604mg
