Recipe: New Orleans Red Beans

If you've been following along, you know that this recipe is easily multiplied to serve scores. Mr. Big Food omitted the ham/ham bone, and cooked the rice with olive oil rather than butter for the vegetarians and vegans among us.

Simmer two hours

Recipe below.

 

NEW ORLEANS RED BEANS

1 lb small red beans, washed, covered with water, soaked overnight, drained

1 lb ham chopped OR 1 large ham bone

2 large onions, chopped

2 cloves garlic, minced

2 medium celery stalks, chopped

1 bell pepper, chopped

1 C parsley, minced

8 oz tomato sauce (preferably homemade—see recipes in Basics section)

1 bay leaf

1 pinch thyme

1 pinch oregano

2 quarts water

Salt, pepper, to taste

Cooked fluffy white rice, French bread (preferably homemade—see recipes in Baked Goods section), and green salad (for serving as a main course)

Combine drained beans, ham or ham bone, onions, garlic, celery, bell pepper, parsley, tomato sauce, bay leaf, thyme, oregano, and water in a stock pot, bring to a boil, reduce heat, and simmer 2 hours or until beans are soft enough to puree. When cooked, puree 1 C beans in blender, stir back into beans in pot, and mix (“these beans are slightly soupy”). Add salt and pepper. “Serve over fluffy white rice as a main course with French bread and green salad.”