Authentic New Orleans Red Beans and Rice

4 Reviews

Prep: 20 min
Cook: 5 hr 10 min
Ready In: 5 hr 30 min

“Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.” - by Matt

Directions

Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition

Amount Per Serving (10 total)

Calories
465 cal
23%

Fat
20.5 g
32%

Carbs
44.1 g
14%

Based on a 2,000 calorie diet

Reviews (4)

Rate This Recipe

kateo

Feb. 24, 2013

"Very tasty! I used the Creole Seasoning Blend for the spices...." See more"

Rae

Feb. 22, 2013

"Oh yeah this is tasty. I used andouille sausage. I used 1 1/2 pounds of beans and 2 ham hocks but the original amount of sausage. Great flavor with the right amount of kick to it. Served with cornbrea..." See mored."

Marianne

Apr. 27, 2013

"I loved this dish! Made as written except for the ham hock and sausage. I had a very meaty smoked ham bone in the freezer so I threw that in the bean pot. A bowl of coleslaw and a skillet of cornbread..." See more and, ah, my. A supper fit for a king!"

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