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N’awlins Red Beans and Rice





This is one of New Orleans’ most controversial recipes!  “Cuz everybody cooks beans! In fact, there are probably as many recipes for red beans and rice as there are Mardi Gras krewes.  And don’t you know that, strangely enough, most of those recipes produce a fine-tasting pot of beans. So don’t throw away your recipe.  Just add mine to your collection.


1 lb. Red beans
10 cups water
Pinch baking soda
2 Tbsp. Olive oil
1 cup julienned Tasso
1 lb country smoked sausage, sliced
1 ham hock
1 large onion, diced
1/4 cup finely chopped celery
2 cloves fresh garlic, minced
3 Tbsp. Finely chopped fresh parsley
2 bay leaves
1 tsp. thyme
1 tsp. basil
2 tsp. Louisiana hot sauce
8 cups water + 2 cups water
Salt to taste
* Click to ingredient to choose one


First, rinse the bans well, sort through them, and toss out any broken or blackened beans. Then soak them overnight in 10 cups of water to which you add a pinch of baking soda. Soaking will expand the bans, tenderize the hulls, and make them cook up exceptionally creamy!
Then, when you’re ready to cook, take a heavy cast-iron or aluminum Dutch oven, heat up the olive oil, and begin sautéing the seasoning meats. When the meats begin to brown slightly, toss in the onion, celery, garlic, and parsley and cook them until tender (about 2 or 3 minutes)
At this point, drain the beans from the soaking water and add them to the sautéed ingredients. Stir them around…but do it gently so you don’t bruise the beans! Now cook for about 3 minutes, allowing the steam to expand the beans further.
Next add the bay leaves, thyme, basil, and Louisiana hot sauce plus the water and salt to taste and stir everything together well. Go ahead and turn the fire to high and bring the water to a boil…but as son as it boils, place a heat diffuser under the pot, reduce the flame to “simmer” and cook slowly for about 2 hours – stirring occasionally – or until the beans are soft and creamy.