Creamy Louisiana Red Beans And Fluffy White Rice - cooking recipe
Ingredients
-
1 lb. dried red kidney beans
1 large onion, minced
1 clove garlic, minced
2 sprigs thyme
1 ham hock
seeds from pod of red pepper or few drops hot pepper sauce
4 Tbsp. fat or drippings
5 or 6 c. water
2 bay leaves
salt to taste
Preparation
-
Wash
and pick over red beans, then soak overnight or 6 to 8 hours
in
enough
water to cover.
Then drain beans and place in a
large
pot or pressure cooker.
Melt fat or drippings
in skillet.
Add
minced
onion and saute until golden brown.
Add to
red beans along with 5 cups water, seasonings and ham hock. Add salt to taste after beans have cooked for a while, tasting
to see
how
much
the ham bone has salted it before
putting in any additional salt.
Cover and cook slowly for 3
1/2
to 4 hours or until tender and creamy.
Additional water may be added as needed. If pressure cooker is used, set gauge at
15 pounds of pressure and cook for 1 1/2 to 2 hours. Serve on Fluffy White Rice.
Serves 8 to 10.
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