Red beans and rice is a classic Louisiana Creole dish traditionally served on Mondays, using leftover pork bones from Sunday dinner to slow-cook beans into a creamy, savory stew.
My wonderful mother-in-law is from rural Louisiana and while she has no family recipes, I have diligently researched many of the dishes made by her mother and asked for her feedback, which she always dispenses kindly and honestly. This dish was a hit with her.
Rinse and drain beans. In a large pot with a lid, place beans and cover with water. Add ham bone and bring to a boil. I used a smoked ham shank with plenty of meat on it to add to the protein in this dish. Reduce heat and simmer for 40 minutes. Add sausage, cover and cook 1 hour, stirring occasionally. Add garlic, onions, celery, green pepper and bay leaf. Continue cooking, covered, 1 ½ hours or until soft. Add Worcestershire sauce, Tabasco, parsley and salt. Simmer 5 minutes. Remove bay leaf and serve over rice.
Red Beans and Rice
The is a classic Cajun dish. It takes some time to prepare, although mostly it’s mostly passive time while the food cooks.
Ingredients
Instructions
- Rinse and drain beans. In a large pot with a lid, place beans and cover with water. Add ham bone and bring to a boil. Reduce heat and simmer for 40 minutes. Add sausage, cover and cook 1 hour, stirring occasionally. Add garlic, onions, celery, green pepper and bay leaf. Continue cooking, covered, 1 ½ hours or until soft. Add Worcestershire sauce, Tabasco, parsley and salt. Simmer 5 minutes. Remove bay leaf and serve over rice.