New Orleans-Style Red Beans And Rice
New Orleans-Style Red Beans And Rice
Brian Landry is the chef/owner at New Orleans' Jack Rose and Nashville's Marsh House, and his traditional recipe for New Orleans-style red beans and rice is porky, smoky, rich and undeniably satisfying.
Prep Time
30
minutes
Cook Time
2.5
hours
Servings
6
Total time: 3 hours
Ingredients
- 2 tablespoon rendered bacon fat
- 2 onions, diced
- 1 green bell pepper, diced
- 1 stalk celery, diced
- 1 tablespoon garlic, minced
- 1 teaspoon dry oregano
- 1 pound red kidney beans
- 2 smoked ham hocks
- 1 pound pickled pork, cut into small cubes
- 3 bay leaves
- 1/2 teaspoon cayenne pepper
- 1 tablespoon steen's cane syrup
- 1 tablespoon worcestershire sauce
- 3 green onions, chopped
- salt, black pepper, and tabasco to taste
- 3 cup white rice, cooked
Directions
- In a heavy soup pot over medium high heat, sweat the onions, bell peppers, celery, garlic, and oregano in the rendered bacon fat.
- Once the onions become translucent, add the kidney beans, ham hocks, pickled pork, bay leaves and cayenne pepper, then add water to cover the mixture by 2 inches.
- Raise the heat and bring the water to a boil, then cover the pot with a lid, lowering the flame.
- Allow the beans to slowly simmer for 2 hours.
- Periodically stir the beans to make sure that they don’t begin to scorch and add water if necessary, always keeping the beans covered by an inch or more of liquid.
- Continue cooking the beans until they are tender to the point that they begin to fall apart and get creamy when stirred.
- Remove the meat of the ham hocks from the bones, rough chop it and add it back to the pot of beans.
- Add the cane syrup and Worcestershire.
- Stir in the green onions and season with salt, pepper and Tabasco.
- Serve with white rice.