Louisiana Red Beans & Rice

Everyone is Louisiana has a special way they cook their red beans and rice. This is a classic dish that is eaten on a regular basis in Southern Louisiana. This is the way Helon cooked the beans and I continue to cook the same way.


This is a dish I served many times on Super Bowl Sunday. It is easy to cook, you don't have to hang in the kitchen, and it feeds extra people that drop by.


I serve my beans and rice with a green salad and french bread. Sometimes I make cornbread to go with the beans and rice, so I will add a corn bread recipe also.


Enjoy.

Red Beans & Rice

1 ham bone

1/2 lb cubed

1 lb dried red/kidney beans( I use the small but the large are more traditional)

1 large onion, chopped

1 cup chopped green onions top and bottoms

1/4 cup chopped green pepper

1/4 cup chopped parsley

1/2 tsp of basil

2 bay leaves

1/4 butter(no margine substituted)

Salt and cayenne pepper to taste

Cooked long grain white rice

1 lb smoked sausage.

Place beans in a heavy pot, (now this is where you need to have that cast iron dutch oven) with enough water to cover, bring to a rolling boil for 3 minute, then let soak overnight in the same water. In the morning, bring beans to a boil and add remaining ingredients, except for the rice. Reduce heat and simmer for 3 hours. The ham bone is very important for the flavor. Beans will become very creamy, most will remain whole. Add cold water as needed. Serve over rice. Garnish with the smoked sausage. (I also add the sausage to the beans for about 1 before the beans are done. Get that smoky taste going.)

Southern Cornbread

1 egg

1 1/3 cups milk or 1 3/4 cups of buttermilk

1/4 cup vegetable oil or melted shortening

2 cups White self-rising corn meal mix

Preheat oven to 450. Grease a 9- inch cast iron skillet or baking pans place in oven to heat. beat egg in mixing bowl. Add remaining ingredients, stir until smooth. Batter should be creamy and pourable. If batter seems to thick, add a little more more liquid. Pour batter in prepared pan. Bake for 20 to 25 minutes or until golden brown. Makes 6-8 servings.


For a crowd, I double the recipe and bake in corn stick molds. (as soon as my scanner is working I will scan a picture of the corn sticks.)


Check Helons Store for the corn stick molds.