Red Beans and Rice
1 lb. small dried red beans
3 qt. water
1 c. dry red wine
3 large onions, chopped
1 Tbsp. minced garlic
1/2 c. chopped fresh parsley
1/2 c. chopped green onions
1/2 tsp. crushed dried mint
1/4 c. oil or 1/4 c. bacon drippings
1/2 lb. ham bone and scraps
8-10 c. meat stock
1 tsp. salt (to taste)
1 tsp. Louisiana hot sauce (to taste) of 1 tsp. cayenne pepper (to taste)
Prepare the beans the night before. Clean and pick through the beans. Rinse several times in water to clean. In a large mixing bowl, combine the beans, with enough water to cover by 1 inch, the wine, onions, garlic, parsley, green onions, and mint. Soak overnight covered in the refrigerator.
The next morning, in an 8-quart pot, sauté the ham bone and scraps in the bacon drippings. Pour the bean mixture (including all the water and seasoning) into the pot. Add enough meat stock to cover the beans by 2 inches. Reduce heat when it comes to a boil. Cover and simmer for 2 hours or until tender, stirring occasionally so the beans won’t stick and burn. Season to taste with salt and hot sauce.
To thicken, remove 1 cup beans and place in a blender and puree. Return them to the pot and stir.
Serve over cooked rice with chopped onions and hot sauce.
Recipe from Justin Wilson’s Louisiana Homegrown Cookin’
Nutrition information per serving:
Total fat 7.1g
Saturated fat 1g
Dietary fiber 1.1g