Red Beans and Rice
A Louisiana favorite, red beans and rice is a dish that is emblematic of Creole cookery.
1 pound (2 cups) light red kidney beans, sorted and soaked in water overnight
1 tablespoon vegetable oil
2 green onions, chopped
1/2 cup white or yellow onion, chopped
1/4 cup celery leaves, chopped
2 garlic cloves, minced
5 cups water
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1 pound ham shank, cut into 3 or 4 pieces
6 cups water
1 1/2 teaspoons salt
3 cups uncooked rice
1/2 cup chopped green onions, for garnish
- For Red Beans: Drain beans; discard water.
- Place oil in 4 quart pot and heat. Add 2 green onions, white or yellow onion, celery leaves, and garlic. Sauté until onion is tender but not browned.
- Add drained beans, water salt, pepper, and Tobasco sauce. Stir well. Bury ham shank pieces in beans. Bring to a boil; reduce heat. Cover and simmer until beans are tender, about 1 to 1 1/2 hours.
- Remove ham shank pieces. Cut meat from bones and discard bones. Dice meat and add to beans.
- For Rice: Bring water and salt to boil, add rice, stir, cover and reduce heat to a simmer. Cook for 20 minutes, remove from heat and fluff rice with a fork.
- Serve red beans over hot rice. Top each serving with a generous sprinkling of green onion.
Makes 8 servings
Recipe adapted from an original recipe courtesy Michigan Bean Commission.