Red Beans and Rice
- 1 pound dried red kidney beans
- 2 quarts water
- 1 large onion, chopped
- 1/4 cup vegetable oil
- 1 pound smoked ham, cubed
- 1 pound smoked sausages, sliced into 1/2-inch slices
- 1 cup water
- 1 tablespoon chopped garlic
- 1 bay leaf
- 1 tablespoon black pepper
- 2 tablespoons chopped parsley leaves
- 1 teaspoon whole fresh thyme leaves
- 2 level tablespoons salt
Pick through beans, removing all bad beans and any other foreign particles. Wash beans well. Place beans in 5 quart pot. Add the 2 quarts of water. Add the onions and bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft stir well, mashing some against side of pot.
Heat oil in a frying pan. Add the ham and sausage and saute in the oil for 5 minutes. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Dooky Chase, 2003
Recipe courtesy of Emeril Lagasse