Red Bean with Rice is a typical New Orleans dish that was traditionally prepared on Mondays with leftover smoked ham. Even today, stop by at any New Orleans eatery on Monday, and this is the first thing you will be offered. Red bean stews for several hours along with spices, anduiet sausages, smoked pork knuckle and turns into a delicious tender gravy for boiled rice. The taste is very rich and rich, with spicy, sharp, tart and smoked notes.
Time: 2 hours 45 minutes
Recipes use volumetric containers with a volume of:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. long-grain white rice
- 1 smoked pork knuckle
- 450 gr dry red bean
- 220 gr anduyet sausages, sliced 1 cm thick.
- 3 tbsp. l extra virgin olive oil
- 1 onion, chopped
- 3 feathers of green onions, finely chopped (white parts separate from green)
- 3 stalks of celery chopped
- 1 green bell pepper chopped
- 4 garlic cloves, minced
- 4 fresh bay leaves
- 0.5 tsp cayenne pepper
- 0.5 tsp ground sage
- 0.5 tsp ground thyme
- 1 tsp apple cider vinegar + optional to taste
- Spicy sauce for serving
- Pour the beans into a large bowl or container and fill with water. Leave overnight in the refrigerator. Drain the water.
- In a large saucepan or cauldron, heat olive oil over moderate heat. Add the sausage and fry, stirring occasionally, until it is browned, for about 5 minutes. Add onions, white onions, celery, bell peppers and a large pinch of salt. Fry, stirring occasionally, until soft, 5-6 minutes. Add the garlic and fry, stirring, until soft, about 1 minute.
- Add beans to the pan, 8 tbsp. pure water, pork shank, bay leaf, cayenne pepper, sage, thyme and 1.5 tsp. salt. Bring to a boil, reduce heat to low and cook, stirring occasionally, until the beans are tender, about 2 hours. Add a few tablespoons of water if the beans become too thick.
- Meanwhile, in a large saucepan, mix rice with 3 tbsp. water and bring to a boil. Reduce the heat to a minimum, cover and cook until the rice is soft and the water is completely absorbed, about 15 minutes. Remove from heat and leave under cover until ready to serve.
- Remove the shank from the beans and remove the meat from the bone. Finely chop the pork and return to the pot with beans; salt to taste. Sprinkle with vinegar, add to taste. Arrange rice and beans in plates; sprinkle with green onions and sprinkle with hot sauce.