Bruce's Red Beans and Rice

Ingredients

• 2 pounds red kidney beans, dry
• 1 pound lean ground beef
• 2 quarts stock — beef, chicken, or vegetable
• 1 pound andouille sausage
• 1 pound ham hocs
• 2 large onions, chopped
• 2 bell peppers, chopped
• 7 ribs celery, chopped
• As much garlic as you like, pressed (5 cloves) 
• Cayanne pepper to taste (1-3 tsp)
• Tony Chachere's Creole Seasoning to taste (1-3 tsp)
• 1/2 Tablespoon lemon juice
• 1 Tablespoon Zatarain's Creole Mustard
• 2 Tablespoons Zatarain's Parsley Flakes
  
• 2 tablespoons soy sauce
• 1 cup tomato sauce
• 1 can Rotel Tomatoes
• 3 cups white rice — cooked
  *The pictures are of double the recipe — 4 pounds of beans, etc.

Directions

1. Wash the red beans and soak them overnight
2. In the morning, drain them and put them in boiling water 
3. Add bay leaves and chicken stock.  Put them on a low boil all day.
4. Cook the sausage.  I like to use the BBQ grill.  Cut it into bite-size pieces.
5. Sauté the ground beef.  Drain.
6. Sauté the garlic and onions.
7. Sauté the peppers.  Than the celery.  I add the celery last so that it will stay crunchy.
8. Add cayanne pepper, lemon juice, mustard, parsley, soy sauce, tomato sauce, & Rotel tomatoes.
9. Remove about 1/4 of the beans, mash them, return them to the boiler.
10. Add the meat, vegetables, and spices to the beans.  
11. Let it all boil together for about another 30 minutes.
12. Serve over cooked rice.

Chicken Stock

Bring some help!

Source — Bruce R. Magee

Prepared by Bruce R. Magee

Louisiana Anthology
November 8, 2014