Recipe of Perfect Red Beans and Rice

Red Beans and Rice Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner. Red Beans and Rice - So thick, so creamy and so flavorful!

Here is the best “Red Beans and Rice” recipe we have found so far. This will be smell and look delicious.

Ingredients of Red Beans and Rice

1. Make ready 2 lb of bag red beans.
2. Make ready 1 pack of Andouille Sausage.
3. Take 1 pack of Tasso Ham.
4. Prepare 1 of onion.
5. Prepare 1 of bell pepper.
6. Make ready 1 of small bag honey smoked ham.
7. It’s of Salt & Pepper to your liking.
8. Prepare 1 tbsp of Cajan Seasoning.
9. You need 1/2 tsp of cayenne pepper.
10. You need 8 cups of water.

I grew up in Louisiana and love red beans and rice; these are just like I remember–red beans made with Cajun seasonings and Andouille sausage.All Reviews for Authentic Louisiana Red Beans and Rice.Traditional Louisiana red beans and rice also uses Andouille sausage which we did not add, but you could if you wanted.There was plenty of flavor, and plenty of meat, with the smoked shanks.

Red Beans and Rice instructions

1. Soak beans in water over night or 2 to 4 hours. Sauté' onion, bell pepper, and sausage..
2. Pour in beans, Tasso, diced ham and cover with water. Cook on low 4 to 5 hours. Stir occasionally And may need to add a little more water as they cook down. Great over rice!!.

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Two brothers inspired by their grandma's vegan cooking 🌱 Now Touring Online!While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat.Red beans & rice is a traditional Creole dish made with red beans, veggies, and, often, leftover pork bones.It's traditionally made with soaked dried beans and simmered for hours, but this recipe uses some shortcuts so you can have it on the table in under an hour.And, instead of using a ham hock.