Red Beans & Rice
OUT WEST: Food & Lifestylewww.outwestlifestyle.com Red Beans and Rice is a slow cooked classic made with leftover ham bone, the holy trinity and signature spices served over white rice.
Servings: 8
Ingredients
- 1 tbsp bacon grease
- 1 cup yellow onion chopped
- 1/2 cup green bell pepper chopped
- 1/2 cup celery chopped
- 4 cloves garlic minced
- 1 jalapeno pepper minced
- 2 pinches thyme
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1 tsp salt
- 3 bay leaves
- 1 lb dried small red beans soaked overnight and drained
- 1 ham bone
- 8 cups chicken broth
- 4 green onions chopped
- steamed white rice
Instructions
- In a large heavy bottom pot over medium high heat, melt bacon grease. Sauté onion, green bell pepper, celery until softened, about 1-2 minutes. Add garlic and jalapeno then thyme, cayenne, pepper, salt, bay leaves and sauté another 2-3 minutes.
- Add soaked red beans, ham bone and broth. Bring to a simmer, then reduce heat to low and simmer for 3-4 hours or until most of the liquid has been absorbed. When finished, remove ham bone. Serve with steamed white rice and garnish with sliced green onions.