New Orleans Red Beans & Rice
Living in Utah you might wonder if this is authentic and worth trying. All I can tell you is that every time I make it, people LOVE it and eat it to the last drop in the pan. Don’t be frightened away by the list of ingredients – it’s super easy to make in the crock pot. If you live by a Honey Baked Ham store, go in and ask to buy a ham bone; put one in the freezer for next batch. Their bones come with a ton of ham on them, and the sweet, smokey taste, just makes this all the better. ENJOY!
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1 lb. (2 cups) dried red beans, rinsed and sorted over
1 – 1 1/2 lbs. chopped ham*
1 – 2 lbs. smoked ham hocks*
1 medium to large onion, chopped
4-5 celery ribs, chopped
1 medium – large green bell pepper, chopped
1 tsp. Montreal Steak Seasoning
1 Tbl. balsamic vinegar
1 Tbl. red wine vinegar
1 tsp. smoked paprika
1/2 tsp. Emerills Original Seasoning
1 tsp. hot sauce
4 bay leaves
3 Tbl. dried parsley
1 tsp. thyme leaves
1/2 lb. smoked sausage, split in half lengthwise and cut into ½” pieces
3 oz. diced pepperoni
3 Tbl. chopped garlic
5 Knorr chicken boullion cubes (to desired taste)
8 cups water (more if needed as beans cook)
2 cans pinto beans in it’s juice, pureed
Cooked white rice
Place the beans in a large bowl or pot and cover with 4-5 inches of water over top of beans. Let soak for 8 hours or overnight.Drain and rinse well.Cut up sausage into bite sized pieces and pepperoni into sections.Beginning with ham, then the beans
Cook on low for 8-10 hours, until beans are tender, but not mushy. Remove the ham bone with meat if using. Allow to cool a bit, then remove the meat from bone, cut into bite-sized pieces; return the meat to the crock pot with the other ingredients. Remove the bay leaves Puree the pinto beans and add to the bean mixture. Continue to cook 30 minutes or so.
To serve, place a scoop of cooked rice in a bowl, spoon on the bean mixture and top with green onion if desired. Some like a dash of hot sauce. *Substitute these 2 ingredients for 1 honey baked ham bone with meat on it. This is the best option if available.
This recipe gets better after sitting to allow flavors to marry. Making a day or two ahead is good. This also freezes very well. After thawing if it is too thick, add in a bit of broth or bouillon and water.
Carrie Groneman’s recipe
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