Jack's Red Beans & Rice
- Ready In:
- 4hrs 10mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 2 lbs dried red kidney beans
- 1 1⁄2 cups onions, diced
- 1 cup celery, diced
- 1⁄2 cup bell pepper, diced
- 1⁄2 cup scallion, thinly sliced
- 2 tablespoons garlic, minced
- 1⁄4 cup parsley, minced
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram or 1 tablespoon oregano
- 3 bay leaves
- 2 hot peppers, minced, I like cayenne
- 1⁄2 lb ham, minced
- 2 quarts water (or more)
- salt and pepper
directions
- Place all ingredients in a large heavy pot, dutch oven or stock pot. Make sure the water covers the ingredients by two fingers depth (real scientfic here).
- Cover and cook over medium to low heat for about 2 hours stirring occasionally.
- Add salt and pepper to taste (adding it sooner will make the beans tough).
- Continue to stir occasionally to ensure that the beans aren't sticking and continue to cook until beans are soft (about another 2 hours).
- Serve over hot rice.
- I usually add some Andouille Sausage during the last 1/2 hour of cooking.
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RECIPE SUBMITTED BY
kit in NO
New Orleans, Louisiana
I am a native New Orleanian who is primarily French, Irish, English, and Spanish. I have a degree in Chemistry and work for the Federal Government. I am married to a college Chemistry professor and we have two cats. In my free time, I tutor math and science, paint, restore antiques, garden, and sew. Living in New Orleans has taught me a real appreciation for food. Since cooking is a real passion for me, I have probably a hundred cookbooks. The only thing I can say that I don't like about my life is that I have to watch my weight.