louisiana red beans and rice
I had left over Easter ham and found a recipe on a bag of beans that I tweaked and adapted to my ingredients on hand. The oil I used was garlic infused which added a little extra flavor. Add some Sriracha to serve for those who like a kick!
prep time
20 Min
cook time
3 Hr
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 1/2 cups dried small red beans (washed and soaked)
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 1 medium red or green pepper, chopped
- 4 stalks celery, sliced
- 5-6 cloves garlic
- 1 cup ham
- 1 teaspoon dried crushed thyme
- 2 - bay leaves
- - hot sauce - to taste
- 2 dashes worcestershire sauce
- 1 teaspoon apple cider vinegar
- - creole seasoning, to taste (or combination of red and black pepper)
- 3 teaspoons chicken or ham soup base or bouillon
- 1 cup white rice
- - salt and pepper - to taste
How To Make louisiana red beans and rice
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Step 1Drain beans from water they've soaked in. Put in pot, cover with water and boil for approximately an hour or until softened.
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Step 2When beans are almost done,heat half of oil in a dutch oven and add veggies. Saute until softened. Meanwhile, drain beans, then add them to the veggies. Add rest of ingredients (but not the rice) and just cover with water.
-
Step 3Bring to boil, then turn down heat and simmer for 1-2 hours until mixture is "creamy".
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Step 4Before beans are done, heat rest oil in another pot. Add rice and stir to coat with oil. Add 1 1/2 cups water. Bring to easy boil, then lower heat to simmer until done.
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Step 5Serve beans over rice, add hot sauce, salt and pepper to taste.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Keyword:
#rice
Keyword:
#beans
Keyword:
#cajun
Keyword:
#New Orleans
Ingredient:
Beans/Legumes
Culture:
Cajun/Creole
Method:
Stove Top
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