Red beans and rice is good any time of the year! Yet again, this dish is one of the basic New Orleans food groups. Try out this tasty recipe and be prepared to loosen those britches after eating!
Recipe by: Simply Recipes
1 lb dry small red beans
1 1/2 to 2 lbs meaty ham shanks
4 cups water
4 cloves garlic, minced
1 large onion, chopped (about 2 cups)
1 1/2 cups chopped celery
1 cup chopped green bell pepper
1 Tbsp Worcestershire sauce
2 teaspoons of Cajun or Creole seasoning (Tony Chachere’s or Zatarains) or to taste*
Salt and pepper to taste
Cooked white rice (from about 3 cups raw rice)
*If you don’t have access to packaged seasoning, just skip it and add some thyme (fresh or dried), a bay leaf (in with the beans and shanks in step 2), and a little paprika
**We used a combo of Chipotle Tabasco sauce and regular Tabasco, could also use cayenne pepper
1. Place dried beans in a large bowl and cover them with cold water by a couple of inches. Let soak for 8 hours or overnight. (You can quick soak them by putting them in a bowl and pouring boiling water over them, covering them by 2 inches, then let them soak for two hours.) Drain.
2. Place beans, ham shanks, garlic, chopped onion, and water in a large (8-quart) pot and bring to a boil. Reduce to a simmer and cover, simmer for 1 1/2 hours or until beans are tender.
3 Remove ham shanks from the pot to a dish. Let cool slightly then shred the meat away from the bones. Return the meat back to the pot. Add the celery, bell peppers, Worcestershire, and seasonings. Cover and cook for another hour, or until the mixture thickens. Season to taste with Tabasco sauce, salt, and pepper.