Louisiana-Style Red Beans and Rice
This recipe for red beans and rice is to die for. The beans are spicy and smokey in flavor, with 2 types of pork. What is different about Louisiana-style red beans and rice is that the beans are cooked like a stew and served on the side with rice instead of mixing the rice in with the beans.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion diced
- 1 green bell pepper diced
- 2 stalks celery diced
- 3 tsp creole seasoning
- 3 bay leaves
- 3 smoked pork neck bones or 1 smoked ham hock
- 3 andouille sausages diced
- 1 lb dried red beans
- 6 garlic cloves minced
- 10 cups water
- steamed rice for serving
Garnish
- green onions chopped
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the onions, bell pepper, celery, creole seasoning, and bay leaves for 5 minutes.
- Add in the andouille and pork neck bones(or ham hock). Sauté for 5 minutes.
- Add in the beans and garlic. Pour in the water. Bring to a boil and simmer over medium heat for for 2 hours.
- Take out the pork bones. Remove any meat from the bones and chop. Add back into the pot.
- Simmer for another hour. Remove the bay leaves.
