Perfect Red Beans and Rice
- Ready In:
- 29hrs
- Ingredients:
- 17
- Serves:
-
30
ingredients
- 2 lbs red kidney red beans, preferably Camellia brand, washed and drained
- 2 large onions, chopped
- 4 celery ribs, chopped
- 6 bay leaves
- 24 drops Tabasco sauce or 24 drops hot sauce
- 1 tablespoon italian seasoning
- 1 teaspoon italian seasoning
- 1 tablespoon creole seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Worcestershire sauce
- 2 teaspoons soy sauce
- 2 teaspoons Kitchen Bouquet
- 20 cups water
- 2 -3 lbs ham seasoning, cut up
- cooked long-grain rice, for serving
directions
- In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham, sausage and rice. Cover and refrigerate for 24 hours.
- When ready to cook, place all in a pot with the ham and sausage.
- Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
- Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender.
- During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
- About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
- Serve immediately over rice or, preferably, let beans cool and refrigerate overnight.
- Reheat for serving.
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Reviews
-
Trinkets, I think Jimy is right. These are the perfect red beans! Everyone in New Orleans eats red beans on Monday--so over the years I have eaten many a plate of beans. I could never get my beans to that real creamy stage no matter how hard I tried. With recipe I did it!! The seasonings are perfect. I used ham from Dorignac's (the best ham in New Orleans) and this was the prefect pot of beans. Made for PAC Spring '09.
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.