Simple and southern! I fell in love with Red Beans and Rice after I moved here to South Carolina. And now I love them served with my Pulled Pork and slaw. Red beans and rice was originally created in the kitchens of New Orleans' French Quarter, even though the history of red beans go way back, they quickly gained in popularity and became a fixture of the staple cuisine of New Orleans. Traditionally made on Mondays using the pork bones as left over from Sunday dinner, they are one of the few New Orleans style dishes that is commonly served both in people's homes and in restaurants.There are many many variations of this old style recipe, but I like this one the best.
Red Beans and Rice
1 lb red beans, soaked in about
2 quarts water overnight
3 ribs celery, chopped
1 medium green bell pepper, chopped
1 bay leaf
1 clove garlic, minced
1 large onion, chopped
1 large carrot chopped fine
2 tablespoons dried parsley flakes
dash of ground red pepper flakes, or to taste
1 package smoked sausage, cut in 1/4-inch thick slices
Rinse and drain soaked beans; place in a 5 to 6-quart Dutch oven and add
about 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for
about 1 1/2 hours, or until beans are tender. Stir occasionally. Add
remaining ingredients and salt to taste; simmer for about 1 hour, stirring
occasionally. Add water as necessary. Serve over hot rice. Serves 6.
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