Name: Red Beans and Rice
Yield: Yields 8 to 10 servings
Cuisine: United States
Ingredients: 5 to 7 cups (1185 to 1655 ml) cold water; 2 tablespoons (30 g) bacon fat or lard; ¾ teaspoon dried red pepper flakes; Tabasco sauce; Freshly ground black pepper; 1 teaspoon dried thyme; 1 smoked ham hock; 1 bay leaf; ¼ cup (60 ml) fresh, chopped parsley; 4 garlic cloves, minced; 4 tablespoons (60 g) bacon fat or lard; 4 ounces (115 g) boiled ham cut into ½ inch (1 cm) cubes; 1 14-ounce (400 g) can tomatoes; 2 pounds (900 g) andouille or any hot smoked sausage, sliced ⅜ inch (1 cm) thick; 1 cup (235 ml) chopped celery; 4½ cups (1 L) water; Salt; 4 tablespoons (60 g) butter; 1½ teaspoons salt; 2 quarts (2 L) cold water for soaking the beans; 1 pound (450 g) dried red kidney beans; 2½ cups (590 ml) raw long grain rice; 1 cup (235 ml) chopped onion; 1 cup (235 ml) chopped green bell pepper

Preparation info

Yields
8 to 10
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Red Beans and Rice

Ingredients

Method

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