Рецепт Louisiana Red Beans and Rice
Now known as the "Fairy Godmother" of Foodie Peeps (our group on Facebook), Michelle of La Belle Cuisine lives in the heart of Cajun Country. These are recipes that she has collected from some of the best restaurants and chefs in the South, and I am happy to introduce you to her and her amazing website.! Filled with beautiful art, clever quotes, you are sure to spend quite a bit of time browsing through her collections of Fine Cuisine with Art Infusion.
Louisiana Red Beans and Rice
- 1 lb dried red beans
- 10 cups water (I added one chicken bouillon)
- 1 ham bone or ham hock*
- 1 lb. smoked sausage cut into 1-inch pieces
- 3 garlic cloves, crushed
- 1-1/2 cups chopped yellow onion
- 1 green pepper, diced
- 1 cup chopped scallions
- 2 bay leaves
- 1 tsp. Worcestershire Sauce
- 1/4 cup chopped fresh parsley or 1 Tbsp. dried parsley flakes
- 1 tsp. dried thyme
- 1/4 tsp. dried basil
- 1 tsp. Creole/Cajun Seasoning**
- Crushed red pepper to taste
- 1/4 cup ketchup (my addition)
- Lemon juice, just a splash
- Tabasco sauce to taste
- 4 cups hot cooked rice
Rinse beans well and drain them in a colander. If you remember to cover them with water and let them soak overnight, great. Otherwise, place beans in a large pot, cover them with water and "fast soak" by bringing to a boil and letting them stand off of the heat, covered, for 1 hour.
Drain beans, return to the stove and add 10 cups fresh water. Add ham bone, garlic, onions, bell pepper and seasonings. Bring mixture to a boil and reduce heat to simmer. Cook very slowly, partially covered, for 1-1/2 hours. Stir the entire mixture just once about every half hour. Add the smoked sausage and cook another hour, partially covered.
Beans are ready to serve when a rich natural "gravy" is formed. Serve over rice with garlic bread and a fresh salad. How many hungry people will this recipe feed? Are they Cajuns?
~ Adapted from La Belle Cuisine
*I used a smoked Turkey Leg
** Chef Paul Prudhomme's Cajun Magic Seasoning