Recipe: Creole Red Beans and Rice
Summary: In New Orleans, this Creole classic was traditionally served on Monday—laundry day—the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing. Ham hocks cooked along with the beans give the dish a savory, smoky depth.
- ¼ cup canola oil
- 8 cloves , , finely chopped
- 6 ribs celery, finely chopped
- 2 large yellow onions, finely chopped
- 2 green bell peppers, stemmed, seeded, and finely chopped
- Kosher salt, to taste
- 1 tbsp. ground white pepper
- 1 tbsp. dried thyme
- 2 tsp. dried oregano
- 1 ½ tsp. cayenne
- 1 tsp. freshly ground black pepper
- 1 lb. dried kidney beans, soaked overnight
- 4 bay leaves
- 2 smoked ham hocks
- 1 tbsp. hot sauce, such as Tabasco
- Cooked white rice, for serving
- Thinly sliced scallions, to garnish
- Heat oil in an 8-qt. Dutch oven over medium-high heat. Add garlic, celery, onions, and peppers, season with salt, and cook, stirring, until soft, about 12 minutes.
- Add white pepper, thyme, oregano, cayenne, and black pepper, and stir until fragrant, about 2 minutes. Add beans, bay leaves, ham hocks, and 6 cups water, and bring to a boil.
- Reduce heat to medium-low, and cook, covered, until beans and ham hock are tender, about 2 hours.
- Remove hocks from pot, remove and discard bones and skin, and finely chop meat; return to pot along with hot sauce, and stir until combined. Serve over rice in bowls and sprinkle with scallions.
Photo and recipe adapted from Saveur