It just doesn’t get any more authentic and traditional to Southern North America than New Orleans Red Beans and Rice. A whole meal in itself, and a real “comfort food”.
New Orleans Red Beans and Rice Recipe-
- 1 or 2 tbsp. Crisco shortening, for frying
- 1 white onion, peeled and rough chopped
- 4 large cloves garlic, peeled and rough chopped
- 1 green bell pepper, cored, seeded, and rough chopped
- 8 cups water
- 1 lb. dried red kidney beans
- 1 smoked ham hock
- 1 lb. smoked sausage, chopped into bite-sized pieces
- 2 stalks celery, trimmed and rough chopped
- 2 bay leaves
- 2 tbsp. Creole seasoning
- 1 tsp. dried thyme
- 1 tsp. dried sage
- 1 dash Ghost hot pepper sauce (or to taste)
- 3 cups freshly cooked white rice
- In a large skillet over medium heat, melt the shortening and get it hot.
- Stir in and cook the garlic, bell pepper and onion for 5 to 7 minutes, until nicely tenderized and the onions and garlic are very fragrant.
- In a large cooking pot, combine water, ham hock, and red beans; bring to a rolling boil.
- Add and stir the fried onion/garlic/bell pepper mixture into the boiling water with the beans, then add in the smoked sausage, celery. and bay leaves. This will lower the temperature, so wait until the boil returns, then add and stir in the Creole seasoning, sage and thyme.
- Turn the heat down to where the mixture is cooking at just a lively simmer, and cook for about 4-1/2 to 5 hours, or until the beans are well tenderized.
- When the beans are good and tender, take the ham hock out and discard, then stir in the Ghost hot pepper sauce, to taste. (This sauce is hot, so if you are not familiar with it, do a taste test first)
- Serve your New Orleans Red Beans and Rice over or alongside a mound of freshly cooked white rice.