Red Beans & Rice (Louisiana Style)
Red Beans & Rice (Louisiana Style)

Hey everyone, Welcome to my recipe site. Today, I will show you a way to prepare a special dish, red beans & rice (louisiana style). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Red Beans & Rice (Louisiana Style) is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Red Beans & Rice (Louisiana Style) is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have red beans & rice (louisiana style) using 21 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Red Beans & Rice (Louisiana Style):
  1. 1 lb. “dry” red kidney beans (or small red beans)
  2. 4 cups vegetable stock
  3. 1 cup water
  4. 1 smoked ham hock (or hambone)
  5. 2 dried bay leaves
  6. Dash salt and pepper
  7. 1 Tsp. dried thyme
  8. 1/2 Tsp. cayenne pepper
  9. 1/2 Tsp. dried sage
  10. Dash Cajun seasonings
  11. Dash olive oil
  12. 1 lb. andouille sausage
  13. 1 medium onion, diced
  14. 1 green bell pepper, diced
  15. 3 stalks celery, chopped fine
  16. 2 Tbs. garlic, minced
  17. 1 lb. cured ham, diced
  18. 1-2 cups debris gravy (beef/pork gravy)
  19. 1/2 cup fresh parsley, chopped
  20. Dash hot sauce & cider vinegar
  21. 5-6 cups “cooked” long grain white rice
Instructions to make Red Beans & Rice (Louisiana Style):
  1. Day ahead: Soak beans overnight in a large pot of salted water. This hydrates the beans and reduces the overall cooking time the next day.
  2. Drain the beans and then add the measured stock and water to the pot. Place the ham hock, bay leaves, and all the seasonings into the pot.
  3. Bring this to a slight boil and then reduce the heat to medium-low. Cover (slightly ajar) and simmer for 2.5 hours. Stir occasionally.
  4. [At the 2.5 hour mark …] - In a skillet, heat oil over medium heat and brown the andouille sausage for 3-4 minutes per side. Remove from pan and set aside to cool.
  5. In the same pan, sauté onions, bell pepper, and celery in a little oil until soft, about 3-4 minutes. Add the garlic and heat this for another minute.
  6. Transfer the vegetables to the simmering pot of beans. Slice the sausage (1/3 inch) and diced ham and add to the pot. Continue to simmer.
  7. [At the 3.5 hour mark …] - Remove the ham hock, shred the meat, and add to the pot. Add the brown gravy and parsley with a dash of hot sauce and vinegar and stir. Heat this for 30 minutes.
  8. Serve the bean-gravy (when the beans are tender) over steamed white rice, with a side of cornbread and enjoy.

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