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!
This is a complete meal that will stick to your bones and keep you warm on a cold winter's day.
Author:
Geaux Creole
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
Boil beans and ham hocks for approximately 2 hours.
Add onions, Geaux Creole Dust, worcestershire and garlic.
Simmer for 2 hours.
Use a potato masher to mash about 1/2 of the beans (or until you get tired).
Add 1 stick of real butter and stir in until fully melted.
Simmer for another 30 minutes.
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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