Red beans and rice recipe
Share this recipe on FacebookTexas style red beans cooked with garlic, onion, green bell pepper, Chorizo sausage and herbs, served on top of cooked rice. If using dried beans, have in mind that they need to be soaked overnight, so do that the previous day. Otherwise you can use canned beans and save the soaking and most of the cooking time.
Preparation time: 0 minutes, Cooking time: 180 minutes, Serves: 6
Ingredients
16 oz. red kidney beans, cleaned, sorted and soaked overnight
1 Tbsp vegetable oil
1 green bell pepper, chopped
1 medium onion, chopped
2 celery stalks, diced
6 cloves of garlic, minced
1/4 lb of chorizo (or other spicy) sausage, cubed
1/2 cup of parsley, minced
2 bay leaves
1 tsp dried thyme
1 tsp dried oregano
1 tsp sweet paprika
1 tsp Worcestershire sauce
Cayenne pepper to taste
Salt and black pepper to taste
2 smoked ham hocks
8 cups of chicken broth
6 cups of cooked rice
For garnishing
4 green onions (use only green part) chopped
Tabasco sauce (optional)
Directions
In a large pot on medium heat, saute in the vegetable oil the onion, celery
and green bell pepper for 10 minutes. Add the garlic and sausage to the pot
and cook for two more minutes.
Add the soaked red kidney beans and the rest of the ingredients (except for the green onions) to the pot.
Turn the heat to high and bring to a boil. Boil for 20
minutes, lower heat to minimum, cover and simmer
for about 2 1/2 hours, checking every 30 minutes or so, stirring and adding water if necessary.
After 2 1/2 hours check the beans and cook more if needed. When the beans are ready, smash a few of them with the back of a wooden spoon against the side of the pot.
Place the rice in a service dish and pour the beans on top. Garnish with the green onions and some Tabasco or similar sauce.
Notes and tips
You can use canned beans instead of dried ones. In this case, cook the beans over low heat for 30 minutes (do not boil them).
