Bean Institute

Cajun Red Beans and Rice

Red beans and rice is the official Monday dish in New Orleans, available on menus in restaurants all over town. Red beans and rice is typically served with smoked sausage, but it is also a wonderful accompaniment to fried chicken, a menu item that continues to grow in popularity in the U.S.

Ingredients	Amount
Light red kidney beans	2 lb.
Cold water	4 qt.
Bacon, small dice	6 oz.
Yellow onion, ½” dice	2 cup
Green bell pepper, large, ½” dice	2 cup
Celery, ½” dice	1 cup
Garlic, minced	2 tsp.
Ham hock, smoked	1 ea.
Chicken stock	6 qt.
Bay leaf	6 ea.
Thyme, dried	1 tsp.
Salt & pepper	to taste
Cayenne pepper	to taste
Garnish
Scallions, cut ¼”	1 cup
Andouille sausage, per person	6 oz.
White rice, cooked, per person	3 oz.

Method

1. Soak beans in cold water overnight. Drain the soaked beans in a colander, discarding the soaking water.

2. In a suitable stock pot, render diced bacon until crisp. Remove until later in the recipe. Sweat vegetables in the rendered fat until tender but not browned. Add the drained beans, ham hock, chicken stock, bay and thyme, and bring to a gentle simmer.

3. Stirring frequently, simmer gently for approximately 2 hours, or until the beans are falling apart and the liquid in the pot has begun to thicken. DO NOT mash the beans to achieve the proper texture. Add water and continue cooking if beans are still mealy.

4. Season well with salt, fresh ground black pepper and cayenne. The heat for both the black and red pepper should register as a tingle on the back of the tongue, rather than a burn in the front of the mouth.

5. Remove the ham hock and pull the meat from the bone and discarding the skin. Shred the meat for garnish.

6. Cut the green onion ¼” for garnish. Split the sausage lengthwise, and grill or sear on both sides.

7. For each person fill a large soup bowl halfway with the cooked beans. Top with a mound of rice. Garnish with two pieces of grilled sausage and shredded ham hock. Sprinkle with the cut scallions.

Yield: 24 portions