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 (49)

RECIPE
COMMENTS & REVIEWS(49)

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
Christina Fort Worth, TX 01-18-2010
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WOW. And so easy...
Rated: 5 stars out of 5

I am not a very good cook, by any means, but I made this last night for my boyfriend (who is super picky) and it was... fantastic! I soaked the beans all day long (8 hours), and chopped everything before I started cooking. Followed the recipe to a T and it turned out so well. Thanks, Emeril!Read more
recipe Red Beans and Rice
Erica Inglewood, CA 01-07-2010
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Extremely Tasty!!!!
Rated: 5 stars out of 5

My honey ate three heaping bowls of this stuff!!!! I tried to cut out SOME of the fat so I didn't use bacon grease or ham... hocks. Instead I used EVOO and smoked turkey and it was still outstanding... I did however use Andouille Sausage (sly smile) ;-)Read more
recipe Red Beans and Rice
Ron Flower Mound, TX 12-18-2009
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Great recipe... a few changes
Rated: 5 stars out of 5

This is a great recipe but I change just a few things to our family's taste. I don't use ham or bacon, just saute the veggies... in olive oil. I also add spice with adding a chopped jalapeno pepper to the onions, celery and bell pepper. Then I omit the thyme and bay leaf etc, instead I just use liberal (very liberal) sprinkling of cajun seasoning. Any cajun seasoning will work but we adore a spice blend called Muzzy's Magic. Cook the beans as the recipe describes, except grill the sausage on a grill and don't cook in the beans. We also use jasmine rice. Pile the rice, beans, maybe some shredded cheddar and sliced sausage... yum! This also makes the beans lower in fat.Read more
recipe Red Beans and Rice
JK LA, CA 11-29-2009
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Emril Strikes Again!
Rated: 5 stars out of 5

Great recipe and perfect consistency and texture. Seasoning is perfect - but if you like a little more heat a tablespoon or... two of Crystal Extra Hot and a dash of Creole seasoning is a very good addition. For those commenting about too much liquid, it is not a problem if you use a heavy pot (cast iron, Le Creuset, etc.) and simmer steadily on medium low as per the recipe. Read more
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