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In honor of Fat Tuesday,I am sharing my delicious and easy Red Beans and Rice recipe. Red Beans and Rice is a true Louisiana dish. I have read that Monday’s were always “wash day”,so a pot of beans with Sunday’s leftover hambone could be slow simmered while laundry was attended to. The beans were served over rice with bread and today is very popular dish!!
I use dried pinto beans instead of kidney beans because Ted’s grandmother used these. I have tweaked this recipe to our taste and it is always delicious. One seasoning I always use is Goya Concentrated ham seasoning. This is a great seasoning for any vegetable.
My first taste of Red Beans and Rice was at George Street Grocery in Downtown Jackson in 1980. They served it with a green onion stalk and sliced white bread. Good food and fun times.
Red Beans and Rice
1-lb dried Pinto beans,rinsed and soaked overnight
2-3 cups water
3-4 packs Goya ham seasonings
1-t garlic powder
1-t onion powder
1/2-t celery seed
1-bay leaf
2-T Worcestershire sauce
1/2-cup ketchup
Salt and pepper
1-ham bone with meat
1-pkg smoked sausage
Directions…
Add beans and all ingredients except sausage,to a large Dutch oven. Bring to a slow boil,then cook on low heat for 3-4 hours or until beans are tender. Add water as needed. About 1 hour before done, remove hambone,pull excess meat from bone and add to beans. Cut sausage in slices,add to beans. Cook 45 minutes to 1-hour on low.
Serve with cooked rice, chopped onions,and buttered French bread.
Ted’s grandfather, L.D. Tedford,always topped his beans with ketchup and Tabasco!
*chopped onion,garlic,celery(the Trinity)can be used instead of the powders
Enjoy and always Cook from the Heart!
Melinda Hart
Sassi Southern Catering
601-382-6079
