DEEP SOUTH DISH: HOMEMADE SOUTHERN RED BEANS AND RICE
Homemade red kidney beans made with dried beans, and slow stewed with the Trinity, bacon, smoked sausage and a good ham bone or ham hock if you have one, served over hot rice with fresh French bread.
Provided by Deep South Dish
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Number Of Ingredients 19
Steps:
- Rinse and sort beans and place into a deep pot, adding water to cover beans plus an inch. Soak overnight or bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside.
- Heat cooking oil in the pot. Cut sausage into 1-inch chunks and add to oil, cooking until browned; remove and set aside.
- Add bacon and cook until fat is rendered. Add the onion, bell pepper, and celery to the drippings and sauté the veggies until tender, about 5 minutes.
- Add the garlic, black and red pepper, basil and bay leaf to the vegetable mixture and continue cooking for about 3 minutes, stirring.
- Add the ham bone or hocks, beans and sausage, and the 2 quarts of fresh water. Bring to a boil.
- Reduce heat to a simmer and cook, uncovered, for about 2 hours, stirring occasionally, or until beans are tender and slightly thickened.
- For extra richness, stir in the butter when beans are finished. Remove bay leaves and discard.
- Remove bone or hocks and pick off any meat, returning to the pot. Taste and adjust for seasonings, adding salt only if needed.
- Serve over hot, steamed rice and garnish with sliced green onion, if desired. Pass hot sauce at the table.
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From en.m.wikipedia.org
From en.m.wikipedia.org
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