Red beans and rice is a dish that is native to Louisiana. Traditionally it's enjoyed on Mondays because it's a one-pot meal that makes use of leftovers from Sunday's family dinner. The important thing to remember is that the beans must be soaked overnight, therefore a little planning is involved when making it.
It also requires time because the beans simmer with pork, vegetables, and aromatics for two hours. The resulting dish is hearty soul food that's filling and flavorful. Four different kinds of pork — bacon fat, ham, ham hocks, and smoked sausage — infuse the beans with an amazing richness.
To take a trip to the Bayou in your own kitchen, all you have to do is make these red beans and rice! Here's the recipe.
1 pound dried red beans, rinsed and sorted over Serves 8.
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
1 pound dried red beans, rinsed and sorted over