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| Authentic New Orleans Red Beans and Rice |
"Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce."
Ingredients :
- 1 tablespoon shortening, or as needed
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 green bell pepper, chopped
- 8 cups water
- 1 pound dried red beans
- 1 smoked ham hock
- 1 pound smoked sausage, cut into bite-sized pieces
- 2 stalks celery, chopped
- 2 bay leaves
- 1 tablespoon Creole seasoning (such as Tony Chachere's®)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 dash hot pepper sauce (such as Tabasco®), or to taste (optional)
- 3 cups cooked white rice
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 5H30M |
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- Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
- Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
- Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
Notes :
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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