Cook the Book: New Orleans Style Red Beans

Name: Cook the Book: New Orleans Style Red Beans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf, crushed; 2 celery stalks, peeled and finely chopped; 2 teaspoons coarse salt; 1 teaspoon dried thyme; 3 garlic cloves, minced; 8 servings Hot sauce, for serving; 237 milliliters small onion, finely chopped (about; 1 ham bone end, ham hock, or cured pork product of some kind (2 or 3 slices of bacon will work, too); 1 red or green bell pepper, cored, seeded, and chopped; 454 grams dried red kidney beans, soaked overnight in cold water; 2 teaspoons Tabasco sauce, plus more for serving; 1 Tbsp vegetable oil; 2 liters water; 8 servings White rice for serving

Cook the Book: New Orleans Style Red Beans is Head to the store and pick up rice, garlic cloves, tabasco sauce, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat a large pot. Swirl in the oil.

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Cooking Oil

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Pot

Add the onion, celery, bell pepper, and garlic and saute until soft and lightly caramelized, 11 to 12 minutes,

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Bell Pepper

Celery

Garlic

Onion

Drain and discard the soaking liquid from the beans and add the beans to the pot.

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Beans

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Pot

Pour in the fresh water and stir. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour. Skim off any foam that rises to the surface.

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Water

Add the ham bone, Tabasco sauce, salt, thyme, and bay leaf. Continue to cook until the beans are soft and tender, 30 to 60 minutes more. (The time will vary depending on the age of the beans, so taste frequently.) Using the back of a spoon or a spatula, crush some of the beans against the side of the pan to create a slightly creamy consistency.

Ingredients you will need

Bay Leaves