Sunday, February 8, 2009

Red Beans and Rice

This is good! I've made it once and am going to make it again this week. I've tried a couple recipes for this before but this one is the best I've found. I was shooting for my Dominican red beans and rice and this definitely has that taste. This is full of flavor. Enjoy! If you're thinking about making this remember the beans have to soak overnight or for 8 hours.  Also there have been times I have omitted the celery and the ham hocks and I thought the taste was still great.  Oh, and I don't think I've ever had the fresh spices on hand.


  • 1 pound dried red beans, rinsed and sorted over
  • 3 tablespoons bacon grease
  • 1/4 cup chopped tasso, or chopped ham
  • 1 1/2 cups chopped yellow onions
  • 3/4 cup chopped celery
  • 3/4 cup chopped green bell peppers
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons fresh thyme
  • 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces. Once I used chorizo and it turned out great.
  • 1 pound smoked ham hocks
  • 3 tablespoons chopped garlic
  • 1-2 Tablespoons Southern or Creole seasoning
  • 10 cups chicken stock, or water
  • 4 cups cooked white rice
  • 1/4 cup chopped green onions, garnish


Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Add the southern seasoning to taste. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.