A Louisiana favorite, red beans and rice is a dish that is emblematic of Creole cookery.

Red Beans and Rice

Red Beans:

1 pound (2 cups) light red kidney beans, sorted and soaked in water overnight
1 tablespoon vegetable oil
2 green onions, chopped
1/2 cup white or yellow onion, chopped
1/4 cup celery leaves, chopped
2 garlic cloves, minced
5 cups water
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Tabasco sauce
1 pound ham shank, cut into 3 or 4 pieces

 

Rice:

6 cups water

1 1/2 teaspoons salt

3 cups uncooked rice

1/2 cup chopped green onions, for garnish

1. For Red Beans: Drain beans; discard water.
2. Place oil in 4 quart pot and heat. Add 2 green onions, white or yellow onion, celery leaves, and garlic. Sauté until onion is tender but not browned.
3. Add drained beans, water salt, pepper, and Tobasco sauce. Stir well. Bury ham shank pieces in beans. Bring to a boil; reduce heat. Cover and simmer until beans are tender, about 1 to 1 1/2 hours.
4. Remove ham shank pieces. Cut meat from bones and discard bones. Dice meat and add to beans.
5. For Rice: Bring water and salt to boil, add rice, stir, cover and reduce heat to a simmer. Cook for 20 minutes, remove from heat and fluff rice with a fork.
6. Serve red beans over hot rice. Top each serving with a generous sprinkling of green onion.

Makes 4 to 6 servings

Recipe adapted from an original recipe courtesy Michigan Bean Commission.