Authentic New Orleans Red Beans and Rice

Name: Authentic New Orleans Red Beans and Rice
Prep time: 20 min
Cook time: 310 min
Yield: 10
Ingredients: 1 tablespoon shortening, or as needed; 1 white onion, chopped; 3 cloves garlic, chopped; 1 green bell pepper, chopped; 8 cups water; 1 pound dried red beans; 1 smoked ham hock; 1 pound smoked sausage, cut into bite-sized pieces; 2 stalks celery, chopped; 2 bay leaves; 1 tablespoon Creole seasoning (such as Tony Chachere's®); 1/2 teaspoon dried thyme; 1/2 teaspoon dried sage; 1 dash hot pepper sauce (such as Tabasco®), or to taste (Optional); 3 cups cooked white rice

⏱️ Ready in 5h 30m 🥄 Prep 20 min 🔥 Cook 5h 10m 👥 10 servings 👁️ 25 views

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

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🔗 Recipe adapted from AllRecipes

#Lunch

📊 At a Glance

Prep 20 min

Cook 5h 10m

Serves 10

Difficulty Hard

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 465

% Daily Value*

Total Fat 20.5g 26%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 861mg 37%

Total Carbohydrate 44.1g 16%

Dietary Fiber 12.1g 43%

Total Sugars 2.9g

Protein 25.9g 52%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Melt shortening in a skillet over medium heat.

Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.

Combine water, red beans, and ham hock in a large pot; bring to a boil.

Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil.

Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water.

Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.

Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.