RED BEANS AND RICE HAM HOCK RECIPES

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CHEF PAUL'S RED BEAN S AND RICE WITH HAM HOCKS RECIPE ...



Chef Paul's Red Bean S and Rice With Ham Hocks Recipe ... image

Who better than Paul Prudhomme to rely on when in need of a good red beans and rice recipe? We consider Chef Paul the Papa of Cajun cooking. He's simply the best! The beans need to soak overnight the day before cooking.

Total Time 27 hours

Prep Time 24 hours

Cook Time 3 hours

Yield 6 serving(s)

Number Of Ingredients 16

1 lb dried red kidney beans
water, to cover the beans
3 1/2 lbs ham hocks
16 cups water
2 1/2 cups celery, finely chopped
2 cups onions, finely chopped
2 cups green bell peppers, finely chopped
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon cayenne
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 lb andouille sausage, cut diagonally into 3/4-inch pieces

Steps:

  • Cover the beans with water 2" above beans.
  • Let stand overnight.
  • Drain just before using.
  • Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
  • Cover and bring to a boil over high heat.
  • Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
  • Remove ham hocks from pan and set aside.
  • Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally.Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
  • Stire in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
  • *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
  • Add the ham hocks and cook and stir 10 minutes more.
  • Serve immediately over hot, white rice.

Nutrition Facts : Calories 561.5, FatContent 21.8, SaturatedFatContent 7.5, CholesterolContent 43.1, SodiumContent 994.3, CarbohydrateContent 60, FiberContent 14.7, SugarContent 6.5, ProteinContent 33.2

AUTHENTIC NEW ORLEANS RED BEANS AND RICE RECIPE | ALLRECIPES



Authentic New Orleans Red Beans and Rice Recipe | Allrecipes image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories     Side Dish    Rice Side Dish Recipes

Total Time 5 hours 30 minutes

Prep Time 20 minutes

Cook Time 5 hours 10 minutes

Yield 10 servings

Number Of Ingredients 15

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

Steps:

  • Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
  • Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
  • Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition Facts : Calories 465.1 calories, CarbohydrateContent 44.1 g, CholesterolContent 44.5 mg, FatContent 20.5 g, FiberContent 12.1 g, ProteinContent 25.9 g, SaturatedFatContent 7 g, SodiumContent 861.3 mg, SugarContent 2.9 g

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