Barbara Dossett is sharing her family recipe for Red Beans & Rice. Growing up in south Louisiana, Barbara is a fabulous cook. Her Red Beans & Rice are the best in the world!
The humble dish of red beans and rice, is served in most New Orleans homes and restaurants on Mondays. The Louisiana tradition of cooking Red Beans & Rice on Monday goes way back. Women devoted Mondays to wash day and were too busy to spend much time cooking. A big pot of beans on the stove assured her family of a hot meal for dinner!
Join me for this cooking demo to learn Barbara’s tips for tastier and quicker Red Beans & Rice!
Red Beans & Rice
Barbara Dossett, one of my childhood friend's moms, shares her recipe for Red Beans & Rice. Better then Camellia Grill's Red Beans & Rice, this is the perfect one-pot dish for everyday!
- 1 pound Red Kidney beans
- 1 medium yellow onion, diced
- 1 pound Andouille sausage, sliced into 1/4" thick pieces
- 2 ham hocks
- 2 bay leaves
- 1 t. salt
- 1 t. pepper
Pick over the beans to remove any stones or broken beans.
Rinse the beans in a colander.
Add a couple of tablespoons of oil to a large pot. When hot, add the diced onion. It should sizzle when the onion hits the oil! Cook about 10 minutes or until translucent.
Add the sliced sausage, cook 5 - 8 minutes.
Add the ham hocks, beans, water to cover the beans by 2", bay leaves, salt, and pepper. Bring to a boil, reduce to a simmer, cover, and gently cook for 4 hours.
Discard the bay leaves and ham hocks.
Serve in bowls over white rice.