One-Pot Red Beans & Rice
July 30, 2024
In New Orleans, this Creole classic was traditionally served on Monday – laundry day – the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing. Ham hocks cooked along with the beans give the dish a savory, smoky depth.
SERVINGS
6-8
PREP TIME
24 hr
COOK TIME
2 hr 30 min
Ingredients
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1/4cup vegetable oil
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8cloves garlic, finely chopped
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6ribs celery, finely chopped
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2large yellow onions, finely chopped
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2green bell peppers, stemmed, seeded and finely chopped
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Kosher salt, to taste
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1tablespoon ground white pepper
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1tablespoon dried thyme
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2teaspoons dried oregano
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1 1/2teaspoons cayenne
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1teaspoon freshly ground black pepper
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1pound dried kidney beans, soaked overnight
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4bay leaves
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2smoked ham hocks
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1tablespoon hot sauce, such as Tabasco
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Cooked white rice, for serving
Directions
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1
Heat oil in an 8-quart Dutch oven over medium-high heat.
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2
Add garlic, celery, onions and peppers; season with salt and cook, stirring, until soft, about 12 minutes.
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3
Add white pepper, thyme, oregano, cayenne and black pepper; stir until fragrant, about 2 minutes.
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4
Add beans, bay leaves, ham hocks and 6 cups water; bring to a boil.
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5
Reduce heat to medium-low and cook, covered, until beans and ham hock are tender, about 2 hours.
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6
Remove hocks from pot, remove and discard bones and skin, and finely chop meat; return to pot along with hot sauce and stir until combined.
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7
Serve over rice in bowls and sprinkle with scallions.
Recipe source: Saveur