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Red Beans and Rice

A combination of the K-paul and NOSOC recipes.  This was Louis Armstrong's favorite dish.

¾ pound dried red kidney beans, soaked overnight
4 c chicken or veggy stock
4 c water
1 smoked ham hock
smoked pork chop bones, tenderloin cut off and reserved
1¼ cups finely chopped celery
1 cup finely chopped onions
1 cup finely chopped green bell peppers
2 bay leaves
2 T NOSOC Joe's Stuff or Tony Chachere's Creole or K-Paul magic
1 dash hot sauce (not too much -- save it for the table)
cover beans with 3 inches of water and soak overnight in the fridge

in a large pot bring stock, water, hocks, celery, onions, peppers and bay leaves to a boil, then simmer 1 hour uncovered, stirring occasionally

add beans with 1 c bean liquid or water, seasonings and hot sauce, bring to a boil, then simmer 1 hour uncovered until beans are tender, scraping the bottom occasionally

discard bay leaves and hock bones
optionally add cut up ham or sausage or smoked pork chop tenderloin
serve over long grain white rice with hot sauce on the side