New Orleans Red Beans and Rice

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Recipe by: Elizabeth Powell

  • Preparation time: 4:00



  1. Soak beans in water overnight.
  2. Drain.
  3. In a dutch oven, brown salt pork.
  4. Add onions, garlic, and celery and saute for 3 minutes.
  5. Add bean stock, Tabasco sauce, salt, and herbs.
  6. Simmer 3 hours or until beans are tender.
  7. Add water when necessary during cooking; water should barely cover beans at end of cooking.
  8. Remove 1 cup beans and mash to paste.
  9. Add mashed bean paste back to beans; stir until liquid is thickened.
  10. Serve over hot rice.