Red Beans and Rice

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: Emeril's Creole Creation

Rated: 5 stars out of 5Rate itRead users' reviews (45)

RECIPE
COMMENTS & REVIEWS(45)

Cook Time:
2 hr 30 min
Level:
Intermediate
Yield:
8 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 2 hr 30 min
Total:: 2 hr 50 min

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Ingredients

1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish

Directions

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

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Comments & Reviews

recipe Red Beans and Rice
Nathan Dekalb , IL 11-09-2009
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Easy, delicious and everyone raved about it
Rated: 5 stars out of 5

I made this mid week with the left over ham from Sunday dinner. Soaked the beans over night and had about 20 minutes of prep... work in the morning. A turkey roaster set to 265-275 worked great. I doubled the recipe as I had a lot of ham and wanted to add some andouie. Real andouie (18 hrs in a Louisiana smoke house) has a great smoky flavor that compliments this dish very well I used a 1/2 lb or so. I backed that up with some paprika and a bit of chili powder. To "kick it up" I roasted a poblano tossed that in with the green pepper and also added a habanero and a couple serranos. Plus the red pepper the recipe already calls for. The different types of peppers offer a well rounded heat. The broth, I went about 60-70% chicken broth (low sodium) and 40-30% water. Ham, andouie and broth can get salty quick, I didn't need to add any salt. I used about 12-14 cups on a double recipe so I would think 10 would have been way too much. Overall quick, easy and delicious. Read more
recipe Red Beans and Rice
Daphne Ocean Springs, MS 08-05-2009
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Can even be a Crock Pot Dinner
Rated: 5 stars out of 5

I combined veggies, garlic and the meats and put my pre-soaked beans in a crock pot. Added chicken stock and water that... covered the beans by about an inch. I went to work and came home to an easy dinner. Just make the rice, maybe some cornbread, add the green onions to garnish. Perfect for us working Moms. Read more
recipe Red Beans and Rice
Holly Mandeville, LA 08-01-2009
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Ten Cups???
Rated: 5 stars out of 5

This was my first try at red beans and rice. I'm a Tennessee girl transplanted to Louisiana. I like spicy so I used andouie... sausage and added red pepper flakes and hot chili powder. Very good but...ten cups of liquid? I scooped out about 2.5 cups when it first started cooking and I'm glad I did as it would have been a really thin bean soup otherwise. I'm proud of my results though and would stack it up against any other I've eaten here.Read more
recipe Red Beans and Rice
Dyanna Framingham, MA 02-27-2009
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Just LOVE this!
Rated: 5 stars out of 5

I had never had red beans and rice before, but my husband had, so I thought I'd give it a shot. (I even introduced my Whole... Foods butcher to Tasso, which he didn't know his store carried!). It was FABULOUS. I do have to admit that I couldn't find dried red beans. Had to go with canned. So I let everything simmer together and added the canned beans for the last 20 minutes. Just superb flavours. Will make this again and again!Read more
recipe Red Beans and Rice
Mary Woodland Park, CO 02-23-2009
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Seasoning is jusssst right!
Rated: 5 stars out of 5

We love this recipe! It is ever so good the first day, but ambrosa the second!
recipe Red Beans and Rice
brandy Choudrant, LA 01-25-2009
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ALL GONE!!
Rated: 5 stars out of 5

Being from Louisiana I always love to eat foods that are made famous right here. Red beans and Rice is one of my favorites! ... But I have to say that THIS recipe puts others to shame. ALL of the flavors were excellent and my 5 kids and husband ate the entire pot!! So much for leftovers, huh?Read more