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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