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    1. Home
    2. Geaux Creole Recipes
    3. Red Beans & Rice

    Red Beans & Rice

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    Red Beans & Rice
    Oh yeah! Red beans and rice is a classic dish that has been on menus in Louisiana for centuries (mainly on Mondays). It’s rich, flavorful, has a TON of fiber and protein, makes a ton of freezer-friendly leftovers, and is basically a budget cook’s dream. But these classic Louisiana Red Beans and Rice do take a little time to cook, so plan this one for a Saturday or Sunday afternoon when you’ll be chillin’ at home. Your house will smell amazing and you’ll have food for the whole week!
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    Red Beans & Rice

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    This is a complete meal that will stick to your bones and keep you warm on a cold winter's day.

    Author:

    Geaux Creole

    Image of Red Beans & Rice

    Ingredients

    • 1 lb. red beans (soak in water for 24 hours)

    • 4 onions, sliced or chopped

    • 4 ham hocks or honey baked ham bone

    • 2 lbs of your favorite sausage. If using a honey baked ham, there should be plenty of ham.

    • Start with 10 cups of water. You can add more later.

    • 1 cup Geaux Creole Dust

    • 1/4 cup Worcestershire sauce

    • 2 tbsp. of minced garlic

    Directions

    1. Boil beans and ham hocks for approximately 2 hours.

    2. Add onions, Geaux Creole Dust, worcestershire and garlic.

    3. Simmer for 2 hours.

    4. Use a potato masher to mash about 1/2 of the beans (or until you get tired).

    5. Add 1 stick of real butter and stir in until fully melted.

    6. Simmer for another 30 minutes.

    7. For the rice.Mix together 5 cups of water, 2 cups of uncooked rice, and 1 tsp olive oil. To avoid mushy rice, do not stir your rice during the cooking process. When the water is evaporated, your rice is done.

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    • Nov 21, 2020
    • Sean Garcia
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