One-Pot Red Beans & Rice
In New Orleans, this Creole classic was traditionally served on Monday – laundry day – the idea being that a cook could leave her beans and rice simmering for hours on the stove while she went about her washing. Ham hocks cooked along with the beans give the dish a savory, smoky depth.
Preparation time: 2 hours 30 minutes
¼ cup vegetable oil
8 cloves garlic, finely chopped
6 ribs celery, finely chopped
2 large yellow onions, finely chopped
2 green bell peppers, stemmed, seeded and finely chopped
Kosher salt, to taste
1 tablespoon ground white pepper
1 tablespoon dried thyme
2 teaspoon dried oregano
1 ½ teaspoon cayenne
1 teaspoon freshly ground black pepper
1 pound dried kidney beans, soaked overnight
4 bay leaves
2 smoked ham hocks
1 tablespoon hot sauce, such as Tabasco
Cooked white rice, for serving
- Heat oil in an 8-quart Dutch oven over medium-high heat.
- Add garlic, celery, onions and peppers; season with salt and cook, stirring, until soft, about 12 minutes.
- Add white pepper, thyme, oregano, cayenne and black pepper; stir until fragrant, about 2 minutes.
- Add beans, bay leaves, ham hocks and 6 cups water; bring to a boil.
- Reduce heat to medium-low and cook, covered, until beans and ham hock are tender, about 2 hours.
- Remove hocks from pot, remove and discard bones and skin, and finely chop meat; return to pot along with hot sauce and stir until combined.
- Serve over rice in bowls and sprinkle with scallions.
Recipe source: Saveur