red beans and rice
Cooking red beans and rice on a Monday is a time honored Louisiana tradition. Monday was also wash day. So someone would put on the beans, another would cook the rice, cornbread etc. You get the gist. The ladies would wash and hang out their clothes to dry while the children scampered around the yard and handed them the clothes pins! When the wash was done, dinner was all ready to go! Tres Bien! Bon Appetit!
yield
6 -8
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For red beans and rice
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6 cvegetable or chicken stock
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1 lbsmall, red, kidney beans (camellia's if available
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1 cgreen onions, chopped
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1 conions, vidalia, chopped
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3 clovegarlic, minced
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1 lbandouille sausage or ham bone
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1 Tbspcreole seasoning
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salt and pepper, to taste
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6 ccooked rice
How To Make red beans and rice
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1In a heavy 3 to 4 quart saucepan, bring the water to a boil over high heat. Drop in the beans and boil briskly, uncovered, for 2 minutes. Then turn off the heat and let the beans soak for 1 hour. -
2Drain the beans in a strainer set over a large bowl; place beans and vegetable or chicken stock back into the sauce pan.
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3Pan sear thinly sliced Andouille sausage. Saute green onions, onions. Add to par-boiled beans. NOTE: If using a soup bone, add this into the bean and sauteed vegetables. Cook on medium to high heat until they come to a rolling boil.
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4Turn heat down to simmer, stirring frequently and cook for 1 hour or until fork tender. Serve over hot fluffy long grain rice.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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