Creole is a term used to describe the colonial Louisiana people who were native born, as opposed to the French and Spanish settlers. Creole cooking is believed to have originated in the 1700s and is an amalgamation of European, African, and Native American cooking styles. Red beans and rice is a typical Louisiana Creole dish consisting of red beans, vegetables, rice, and spices. Sometimes ham or sausage is added. The dish is traditionally made on Mondays, using the leftovers from a Sunday ham dinner.
Recipe Servings: 6
Prep Time
30 minutes
Cook Time
3 hours
Total Time
3 hours 30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 Tbsp vegetable oil
- 1 lb cooked andouille sausage, chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 celery stalks, chopped
- Salt, to taste
- 4 garlic cloves, minced
- 1 Tbsp ground cayenne pepper
- 1 tsp ground sage
- Freshly ground black pepper, to taste
- 1 lb red kidney beans, soaked overnight
- 6–8 cups water
- 1 smoked ham hock
- 8 oz pickled pork shoulder or rind
- 4 sprigs fresh thyme
- 3 bay leaves
- Hot sauce, to taste
- Apple cider vinegar, to taste
- Cooked white rice, as needed for serving
Directions
- In a large Dutch oven, heat oil, add andouille sausage, and cook, stirring, until meat is lightly browned, about 5 minutes.
- Add onion, bell pepper, and celery. Season with salt and cook, stirring, about 8 minutes.
- Add garlic and cook, stirring, until fragrant.
- Add cayenne pepper, sage, and fresh black pepper. Cook, continuing to stir.
- Add beans, along with 6–8 cups of water. Add ham hock, pickled pork, thyme, and bay leaves. Bring to a boil and reduce to a simmer. Cover and cook 1½–2½ hours.
- Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. Discard bay leaves and thyme stems.
- Season to taste with hot sauce, a few teaspoons of cider vinegar, and more salt and pepper.
- Serve red beans over steamed white rice.
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