Makes 6 servings

1 pound dried red kidney beans              

2 cups onion, chopped

1 tablespoon garlic, chopped

1 cup green pepper, chopped

1 ham hock

1.5 pounds spicy andouille sausage

½ cup fresh parsley, chopped

In a large pot, cover the red beans and ham hock with cold water, bring to a boil and simmer for 15 minutes. Drain and rinse with hot water.

Return the blanched beans and ham hock to the cooking pot. Add the onion, green pepper, parsley, and cover with 3 inches water.  Simmer slowly for 2 to 3 hours, until the beans are tender.

With a spoon crush a fourth of the beans against the side of the pot, (this will thicken the gravy very nice, the bean gravy is best when between soup and stew).

Add the andouille, sliced into ¼ “ thick rounds and the ham hock, diced into ¼ “ cubes, back into the pot of red beans.  Season with salt and red pepper flakes to taste and simmer for 15 minutes. Serve over steamed Jasmine rice.

 Note: Red beans taste even better the next day

 Wine Suggestion: A fruity Riesling or Micro Brew.

Red Beans and Rice

© JACQUES & COMPANY 2013

Penne Pasta with Eggplant • Red Beans and Rice • Chicken Breasts Provençal • Creole Gumbo • Creole Jambalaya • Daube Provençale • Jacques' Meatloaf • Rack of Lamb Dijon • Maggy's Belgian Beef Stew • Jacques' Rillettes • Poulet Rôti Vallée d’Auge

 

 

 

 

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