There’s nothing like a warm pot of red beans and rice on a cold winter night.
Straight from the John Daly BBQ kitchen, here’s a time tested and simple-to-make red beans and rice recipe.
If you have red beans recipe questions, leave them in the comment section. Also, we’d love to know how your beans turn out!
Red Beans & Rice
1-1/2 pound red beans (small)
2 large onions, chopped
1 green pepper, chopped
4 celery stalks, chopped
10 garlic pods, chopped
1 bunch green onion, chopped
1-1/2 cup fresh parsley, chopped
1/2 cup olive oil (extra virgin)
3 quarts water
1 ham hock (smoked)
3 pounds sausage (steamed and cut into quarters)
1 Tbsp seasoned salt
1 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp red crushed pepper
1/2 tsp thyme
1 tsp basil
4 bay leaves
Boil red beans for 15 minutes then drain. Return to pot and add garlic. In a water steamer, add water and ham hock in bottom section. Steam onion, green pepper, celery, green onion and parsley until tender, set aside. Retain ham hock water and add additional water to make 3 quarts. Add beans. Steam sausage 15 to 20 minutes, set aside. Add remaining ingredients and simmer for 1-1/2 hours uncovered or until beans are tender, stirring often. Add sausage and vegetables and simmer for 30 minutes. Set aside for 2 hours covered. Ladle over cooked rice.
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