Without Fail Serving Recipe Red Beans Rice Louisiana Style Practical Delicious

update, how preparing recipe Red Beans Rice Louisiana Style with 21 ingredients and 8 stages of easy cooking, which is fast and tasty.

Without fail recipe ultimate Red Beans & Rice (Louisiana Style) easy, bouncy, practical.

Good Afternoon mother, now you can make recipe Red Beans & Rice (Louisiana Style) with 21 ingredients and 8 steps. Next this is how to cook, please pay attention carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 21 ingredients and 8 stages of easy cooking Red Beans & Rice (Louisiana Style).

Ingredients all Red Beans & Rice (Louisiana Style)

1. Needed 1 lb. : “dry” red kidney beans (or small red beans).

2. Needed 4 cups : vegetable stock.

3. Needed 1 cup : water.

4. Needed 1 : smoked ham hock (or hambone).

5. Prepare 2 : dried bay leaves.

6. Prepare Dash : salt and pepper.

7. Needed 1 Tsp. : dried thyme.

8. Prepare 1/2 Tsp. : cayenne pepper.

9. Prepare 1/2 Tsp. : dried sage.

10. Prepare Dash : Cajun seasonings.

11. Prepare Dash : olive oil.

12. Prepare 1 lb. : andouille sausage.

13. Prepare 1 : medium onion, diced.

14. Needed 1 : green bell pepper, diced.

15. Prepare 3 stalks : celery, chopped fine.

16. Needed 2 Tbs. : garlic, minced.

17. Needed 1 lb. : cured ham, diced.

18. Prepare 1-2 cups : debris gravy (beef/pork gravy).

19. Prepare 1/2 cup : fresh parsley, chopped.

20. Prepare Dash : hot sauce & cider vinegar.

21. Prepare 5-6 cups : “cooked” long grain white rice.

If all composition Red Beans & Rice (Louisiana Style) it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Step by Step Cooking 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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