Vegetables > Beans >
| | Louisiana Red Beans and Rice
3 cups of dried red kidney beans
1 tablespoon of vegetable oil
1 tablespoon of all purpose flour
1 medium onion, chopped
2 cloves garlic, minced
6 cups of water
one 1 1/2 pound ham hock
1 sprig of fresh parsley, minced
1 teaspoon of salt
1 teaspoon of red pepper
Hot cooked rice
6 medium size green onions, chopped
Sort and wash beans. Set aside.
Combine oil and flour in a Dutch oven; cook over medium heat, stirring constantly, until roux is the color of a copper penny. Add onion and garlic; cook 5 minutes, stirring frequently.
Add 6 cups water, ham hock, parsley, salt, pepper and beans; bring to a boil. reduce heat: cover and simmer 1 1/2 hours or until beans are tender and a thick gravy has formed. If necessary, add more water to prevent bens from sticking.
Mound rice in the middle if serving plates. Spoon beans around rice and sprinkle with chopped green onion. Yield 8 servings. |
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