Red Beans and Rice


1 lb of dry red beans, soaked overnight
1 smoked ham hock
2 medium yellow onions, chopped
3 stalks of celery, chopped
1 tbs Italian parsley, chopped
1/2 green pepper, chopped
2 bay leaves
2 large cloves garlic, chopped
1/2 lb of butter
1 tbs Worcestershire sauce
1 tbs Tabasco sauce
4 cups chicken stock
kosher salt and fresh cracked black pepper to taste.
2 cups jasmine rice
  • Soak beans overnight. Drain.
  • Cook rice according to package directions. Set aside.
  • To a large sauce pan or stock using high heat add all of the other ingredients.
  • Once beans come to a boil reduce heat to medium, cover and cook for 1 hour.
  • Reduce heat to low and test for doneness.
  • If beans are not quite done, cook for another 30 minutes.
  • To serve add rice to bowls and ladle beans over.




1 min


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