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Mama's Red Beans and Rice

Source of Recipe

Adapted slightly from "Bon Appétit, Y'all" by Virginia Willis


Recipe Introduction

"This famous New Orleans dish was originally served on Mondays, utilizing the ham bone left over from Sunday supper. Very low maintenance, it simmered on the stove all day while the women washed the family's laundry and hung it out to dry. Although for the most part, Monday wash day is a thing of the past, red beans and rice is still often served as a lunch or dinner special at many New Orleans restaurants."

List of Ingredients

• 1 pound dried red kidney beans, washed and picked over for stones
• 1 ham bone, or 2 pounds boudin, smoked sausage, or Cajun andouille, sliced 1 inch thick
• 1 onion, preferably Vidalia, very finely chopped
• 2 cloves garlic, very finely chopped
• 6 cups water
• Hot sauce, for seasoning
• Coarse salt and freshly ground black pepper
• Accompaniment: Hot cooked white rice


Recipe

1. Place the kidney beans in a large bowl and add water to cover. Soak overnight. Or place the beans in a large pot of water and bring to a boil over high heat. Once the beans come to a boil, remove from the heat and set aside for 1 hour. Before cooking, discard any floating beans and drain.

2. To prepare in a slow cooker:
Place the drained soaked beans, ham bone, onion, garlic, and the water in the insert of a slow cooker. Cook over low heat until the beans are tender, about 6 hours.

3. To prepare on the stovetop:
Combine the soaked beans, ham bone, onion, garlic, and water in a large, heavy-bottomed Dutch oven. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer, covered, until the beans are tender, 4 to 5 hours. Season with hot sauce. Taste and adjust for seasoning with salt and pepper. Serve with hot cooked white rice.

Serves 6 to 8