Red Beans and Rice
This is a family recipe that’s been around for a while. I think it originated with my great uncle in Louisiana sometime around the 1950s.
Red Beans and Rice
This is a family recipe that’s been around for a while. I think it originated with my great uncle in Louisiana sometime around the 1950s.
Cooking Instructions
- 1
Soak the beans in water overnight.
- 2
The next day, drain the water from the beans and place in a heavy pot or Dutch oven. Add ham, onion, celery, parsley, bay leaves, and garlic. Add water to barely cover contents.
- 3
Bring to a boil and then turn down to a simmer. Simmer uncovered for 2 hours, stirring occasionally to prevent sticking. Add a little water if needed to keep from drying out.
- 4
Add butter, pepper, Worcestershire sauce, and Tabasco sauce. Simmer on very low, covered, for one more hour. Wait to add salt. The saltiness of the ham will work into mix as it cooks.
- 5
Serve over cooked white rice. You can garnish with some fresh parsley if desired.
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