New Orleans Red Beans & Rice Recipe

New Orleans Red Beans & Rice Recipe

Ingredients:

1/2 pound of pork (salt)
1 pound of beans (kidney, red); dried
1 piece of bay leaf
4 Tbsps of celery; chopped
1/4 teaspoon of thyme
2 cloves of garlic; coarsely chopped
4 cups of stock (beef or ham)
1 tsp of salt
4 dashes of sauce (Tabasco)
1 piece of onion; coarsely chopped
3 cups of rice

Instructions:

Drain kidney beans after soaking it in water overnight. Cook pork in Dutch oven until brown. Saute in 3 mins after putting in garlic, onions, as well as celery.

Put in kidney beans stock as well as Tabasco, salt, bay leaf and thyme. Cook over low heat (3 hours), adding water if necessary, ’til beans become soft.

Crush at least a cup of the kidney beans into paste. Mix back the paste with the beans, blend together until mixture becomes thick then serve on top of steaming rice.This recipe makes 6 serving portions.

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