Cajun and Creole Recipes
Red Beans and Rice
Yield: 10 (8 ounce) portions
Ingredients
Red Beans and Rice
- 16 ounces red beans
- 3 sprigs thyme
- 6 bay leaves
- 16 ounces pickled pork
- 1/2 cup butter or bacon drippings (1/4 pound bacon)
- 6 cloves garlic, minced
- 6 stalks celery, chopped
- 2 cups parsley, chopped
- 1 teaspoon cayenne pepper
- 1 green bell pepper, diced
- 3 onions, finely chopped
- 18 ounces rice (cooked to serve)
- Salt and pepper to taste
Garnish
- Green onions (chopped on bias)
Instructions
- Place beans in a large bowl or pot, cover with water about 4 inches above beans and soak overnight.
- Drain and place in a pot of fresh water until covered by 1 inch. Add the thyme, bay leaves and the pickled pork and bring to a boil. Reduce the heat and simmer 1 1/4 to 1 1/2 hours longer. Do not boil.
- Melt butter or place diced bacon in a small skillet and cook the onion, bell pepper, garlic and celery until the onions look translucent.
- Add this mixture to the beans along with parsley and continue cooking them for 1 1/4 to 1 1/2 hours longer, adding more water if necessary.
- After the full 2 1/2 to 3 hours remove the pickled pork, trim and cut meat into 1/2 inch pieces. Return to the beans and add cayenne pepper and salt to taste. Stir well and continue cooking if necessary.
- Remove thyme and bay leaves before serving.
- Place hot steamed rice (3 ounces) on serving plates and spoon beans over rice. Sprinkle the top with the chopped green onions.
Attribution
Culinary Institute of New Orleans