Red Beans and Rice

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

Preparation info

Yields
8 to 10
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

New Orleans natives hold red beans and rice closer to their hearts than any other of their many fabled dishes—so much so that Louis Armstrong made his autograph “Red beans and ricely yours.” After Mardi Gras, the andouille—a local smoked pork sausage—and ham are omitted for the duration of Lent. Red beans are, if anything, even more popular then.

Ingredients

Americas
United States
Main course
New Orleans
Lent

Ingredients

Method