re: Best Recipe for Red Beans and Rice?

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My wife and children are in La visiting their grandparents etc. and brother-in-law and I thought we would make make a batch. Hook a brother up?

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You're welcome.

Red Beans and Rice

One pound red beans
One smoked ham hock
Two ribs of celery (chopped)
One large onion (chopped)
One-half green bell pepper (seeded, membrane removed and chopped)
One bay leaf
One garlic clove (minced)
One tablespoon dried parsley flakes
One package Andouille or smoked sausage (sliced)
Salt to taste
Cayenne pepper to taste
Black pepper to taste
White pepper to taste
Tiger Sauce to taste
Cooked rice

Soak beans overnight and drain.

Add all ingredients except Tiger Sauce to a pot with seven cups of water. Bring to a boil and then lower to a simmer. Cook for two hours stirring occasionally. Add water as needed.

Remove ham hock. Remove skin and bones and then chop up the meat. Return ham hock meat to the pot.

Simmer for one more hour or until beans are tender. Add Tiger Sauce to taste.

Serve over white rice.

Feeds an army.

-the more onion the better, that is what gives it the flavor. Use 2 or 3. dice & cook until they are clear. put to side

-2-3 cloves of garlic. chop and brown. put to side


-brown the sausage( about an lb) & ham afterwards

(a full ham is better than a hock, imo. trim some ham off first(save for sandwiches or whateveR), maybe about half depending on how big it is, or how much ham you want in your beans. i like a lot. Make sure ham has a bone.)


-after soaking beans, put beans in pot. cover with water and add everything above. Cook medium to high, but closer to medium. Make sure to stir frequently, you do not want beans to stick. every 20 minutes or so.

Once the beans start getting softer, mash beans against side of the pot with the spoon. It thickens it up a little bit.

Once beans are soft, cook until desired thickness. Should thicken up with time. Mine usually go a good 4 hours or so.


salt n pepper to taste

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served over