Step-by-Step Guide to Make Any-night-of-the-week Red Beans & Rice (Louisiana Style)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, red beans & rice (louisiana style). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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Red Beans & Rice (Louisiana Style) is one of the most popular of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Red Beans & Rice (Louisiana Style) is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have red beans & rice (louisiana style) using 21 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Red Beans & Rice (Louisiana Style):

1. Get 1 lb. “dry” red kidney beans (or small red beans)
2. Prepare 4 cups vegetable stock
3. Get 1 cup water
4. Make ready 1 smoked ham hock (or hambone)
5. Make ready 2 dried bay leaves
6. Take Dash salt and pepper
7. Make ready 1 Tsp. dried thyme
8. Take 1/2 Tsp. cayenne pepper
9. Prepare 1/2 Tsp. dried sage
10. Get Dash Cajun seasonings
11. Take Dash olive oil
12. Get 1 lb. andouille sausage
13. Get 1 medium onion, diced
14. Get 1 green bell pepper, diced
15. Take 3 stalks celery, chopped fine
16. Make ready 2 Tbs. garlic, minced
17. Take 1 lb. cured ham, diced
18. Get 1-2 cups debris gravy (beef/pork gravy)
19. Prepare 1/2 cup fresh parsley, chopped
20. Get Dash hot sauce & cider vinegar
21. Get 5-6 cups “cooked” long grain white rice

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Instructions to make Red Beans & Rice (Louisiana Style):

1. Day ahead: Soak beans overnight in a large pot of salted water. This hydrates the beans and reduces the overall cooking time the next day.
2. Drain the beans and then add the measured stock and water to the pot. Place the ham hock, bay leaves, and all the seasonings into the pot.
3. Bring this to a slight boil and then reduce the heat to medium-low. Cover (slightly ajar) and simmer for 2.5 hours. Stir occasionally.
4. [At the 2.5 hour mark …] - In a skillet, heat oil over medium heat and brown the andouille sausage for 3-4 minutes per side. Remove from pan and set aside to cool.
5. In the same pan, sauté onions, bell pepper, and celery in a little oil until soft, about 3-4 minutes. Add the garlic and heat this for another minute.
6. Transfer the vegetables to the simmering pot of beans. Slice the sausage (1/3 inch) and diced ham and add to the pot. Continue to simmer.
7. [At the 3.5 hour mark …] - Remove the ham hock, shred the meat, and add to the pot. Add the brown gravy and parsley with a dash of hot sauce and vinegar and stir. Heat this for 30 minutes.
8. Serve the bean-gravy (when the beans are tender) over steamed white rice, with a side of cornbread and enjoy.

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