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Cajun Red Beans and Rice




Source of Recipe


My recipe


List of Ingredients




1 Lb. Dried Red Beans
2 Large Onions, cut up
3 Cloves Garlic (or to Taste) (3 to 4)
1 Stick Celery With Leaves, chopped (1 to 2)
Thyme (Large Pinch)
2 Bay Leaves
1/4 Cup Chopped Parsley (optional)
6 Green Onions (optional but Good)
1 Lb. Smoked Sausage And/or Ham Hocks And/or Pieces of Ham*
Salt to taste
Black Pepper to taste
Cayenne Pepper to taste
4 Or More Cups Cooked Rice
Hot Pepper Sauce

*NOTE: The meat or meats added to the red beans may be sausage, first browned in a skillet and added along with its juices to the beans just before serving. The beans also may be cooked with salt pork, ham hocks, ham bone, or pieces of ham and ham fat left over after a ham has been sliced.


Recipe



Rinse the beans with cold water. Soak the beans overnight in water to cover. Drain, cover again with fresh water and bring to the simmer stage. Add onions, garlic, celery, thyme and bay leaves. Season with the meat. Do not salt yet. After stirring in the seasonings and meat, do not stir again until the beans or beginning to get tender. This will keep the beans from sticking.

When the beans begin to get tender (check by taking up a spoonful and blowing on the beans; the skin should curl up), add salt and peppers to taste. Stir the beans, mashing some against the side of the pot. Continue cooking over a very low heat, covered, stirring and mashing the beans until they turn very creamy and thick. Add water if necessary.

Cook the sausage in ½ inch of water in a skillet until the water has evaporated and the sausage browns. Cut in pieces and add to the beans along with any juices in the pan.

Add parsley to beans just before serving over plain boiled rice. Add pepper sauce to taste.