Creole Red Beans and Rice
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| Red Beans & Rice* |
1 lb dry kidney beans
1 lb. ham or a really flavorful smoked sausage
1 tblsn butter (if needed)
1 medium onion, chopped
1 bell pepper, chopped
2 ribs of celery, chopped
1 clove garlic, minced
Water
Salt/Pepper, to taste
~ Place dry beans in a large bowl or plastic container;
cover with 3 times as much water as beans and leave to soak overnight.
~ In a skillet, brown the ham or sausage; remove to large
pot. Reserve meat drippings – if there
are none (or not much), melt butter in skillet
~ Sauté onion, bell pepper, celery & garlic in drippings
until tender; add to meat in pot
~ Take a little water and deglaze the skillet; add to pot
~ Drain beans; add to pot; cover beans with water, filling
to approx 2 inches over top of beans
~ Bring beans to boil and then reduce heat to a low simmer;
cook for 2 – 3 hours, stirring occasionally, until beans are tender and have
made a rich gravy. If beans seem to be
drying out a little, add a little water.
Gravy should be nice and rich – not thin and watery – you want a stew consistency,
not a soup
~ Serve over fluffy white rice with French bread and butter.
*Crock pot not recommended for cooking beans; great for reheating and serving, though.
