RED BEANS AND RICE
6 to 8 servings
Ham-simmered red beans spooned over rice is a signature dish of Louisiana Creole cooking. New Orleanian Louis Armstrong perfectly captured the local enthusiasm for the dish with his now-famous valediction, “Red beans and ricely yours.”
If desired, soak overnight and then drain:
- 1 pound dried small red beans (kidney or pinto beans may be substituted), rinsed and picked over
Combine the beans in a large pot or Dutch oven with:
- 2 smoked ham hocks (about 1½ pounds)
- 3 celery ribs, chopped
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 5 garlic cloves, chopped
- 5 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon white or black pepper
- ½ teaspoon cayenne pepper
Add water to cover by 1 inch. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, until the beans and ham hocks are tender, 1 to 1 ½ hours. Remove the ham hocks. When they are cool, trim and shred the meat from the hocks. Return the ham to the pot along with:
- 1 pound andouille or kielbasa sausage, cut on the diagonal into ½-inch-thick slices
Warm through. Remove the thyme sprigs, if used, and bay leaves. Season to taste with:
- Salt
Serve over:
- Cooked rice
Top with:
- Chopped green onions
- Tabasco or other Louisiana-style hot sauce