Red beans with rice is the traditional Monday supper in New Orleans. This recipe keeps well and is just as good a couple of days later.
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Servings
Makes about 7 cups, enough for 4 generous servings over rice
Ingredients
½ pound dried red kidney beans
about 10 cups water, in all
3 pounds small ham hocks
1¼ cups finely chopped celery
1 cup finely chopped onions
1 cup finely chopped green bell peppers
3 bay leaves
1½ teaspoons Chef Paul Prudhomme's Magic Pepper Sauce®
1 tablespoon + 2 teaspoons Meat Magic® OR Vegetable Magic® OR Poultry Magic®
about 10 cups water, in all
3 pounds small ham hocks
1¼ cups finely chopped celery
1 cup finely chopped onions
1 cup finely chopped green bell peppers
3 bay leaves
1½ teaspoons Chef Paul Prudhomme's Magic Pepper Sauce®
1 tablespoon + 2 teaspoons Meat Magic® OR Vegetable Magic® OR Poultry Magic®
How To Prepare
Add enough water to the beans to cover them by 3 or 4 inches and soak overnight in the refrigerator.
Place 8 cups of water, the ham hocks, celery, onions, bell peppers, and bay leaves in a 5½‑quart saucepan or Dutch oven. Stir well, cover and bring to a boil over high heat. Remove the cover, reduce the heat, and simmer for 1 hour, stirring occasionally. Raise the heat and boil, stirring occasionally, until the meat falls off the bones, about 15 to 20 minutes.
Drain the beans and add them and the remaining 2 cups of water to the pot, along with the Magic Pepper Sauce® and the Magic Seasoning Blend®. Bring to a boil, reduce the heat, and simmer, stirring occasionally and scraping the bottom of the pot fairly often, until the beans are tender and start breaking up, about 1 hour. Discard the bay leaves and break up any large pieces of meat. Serve over cooked long-grain white rice, with Magic Pepper Sauce® on the side for those who like a little more heat.
Lamb or veal pieces could be added to the beans as they cook.
Copyright © 1995 by Paul Prudhomme
Place 8 cups of water, the ham hocks, celery, onions, bell peppers, and bay leaves in a 5½‑quart saucepan or Dutch oven. Stir well, cover and bring to a boil over high heat. Remove the cover, reduce the heat, and simmer for 1 hour, stirring occasionally. Raise the heat and boil, stirring occasionally, until the meat falls off the bones, about 15 to 20 minutes.
Drain the beans and add them and the remaining 2 cups of water to the pot, along with the Magic Pepper Sauce® and the Magic Seasoning Blend®. Bring to a boil, reduce the heat, and simmer, stirring occasionally and scraping the bottom of the pot fairly often, until the beans are tender and start breaking up, about 1 hour. Discard the bay leaves and break up any large pieces of meat. Serve over cooked long-grain white rice, with Magic Pepper Sauce® on the side for those who like a little more heat.
Lamb or veal pieces could be added to the beans as they cook.
Copyright © 1995 by Paul Prudhomme
