red beans and rice
Cooking red beans and rice on a Monday is a time honored Louisiana tradition. Monday was also wash day. So someone would put on the beans, another would cook the rice, cornbread etc. You get the gist. The ladies would wash and hang out their clothes to dry while the children scampered around the yard and handed them the clothes pins! When the wash was done, dinner was all ready to go! Tres Bien! Bon Appetit!
prep time
cook time
1 Hr 30 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 6 cups vegetable or chicken stock
- 1 pound small, red, kidney beans (camellia's if available
- 1 cup green onions, chopped
- 1 cup onions, vidalia, chopped
- 3 cloves garlic, minced
- 1 pound andouille sausage or ham bone
- 1 tablespoon creole seasoning
- - salt and pepper, to taste
- 6 cups cooked rice
How To Make red beans and rice
-
Step 1In a heavy 3 to 4 quart saucepan, bring the water to a boil over high heat. Drop in the beans and boil briskly, uncovered, for 2 minutes. Then turn off the heat and let the beans soak for 1 hour. -
Step 2Drain the beans in a strainer set over a large bowl; place beans and vegetable or chicken stock back into the sauce pan.
-
Step 3Pan sear thinly sliced Andouille sausage. Saute green onions, onions. Add to par-boiled beans. NOTE: If using a soup bone, add this into the bean and sauteed vegetables. Cook on medium to high heat until they come to a rolling boil.
-
Step 4Turn heat down to simmer, stirring frequently and cook for 1 hour or until fork tender. Serve over hot fluffy long grain rice.
- 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!
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