How Do I Make Authentic New Orleans' Red Beans and Rice

In N'awlins everybody has their own special way to make authentic red beans n' rice. There are thousands of variations but all of them have the same thing in common, they are creamy. Most red bean and rice dishes in other areas of the country don't attain this creamy texture and leave Creoles unsatisfied. This recipe creates a thick and creamy authentic flavor that can't be found in restaurants outside of New Orleans. It is time consuming but well worth the wait. Always make a double batch so there is some left over for freezing or re-heating the next day. Add this to my Recipe Box.

Instructions

1

Soak the red kidney beans overnight in a half a pot of water.

2

Drain the beans and refill the pot so that it is full to within an inch of the rim with of fresh water.

3

Boil the beans for one hour. Make sure the water covers the beans at all times -- if not the beans will dry out and become hard.

4

Dice the celery, onion and bell peppers with a kitchen knife while the beans are boiling (do this on a cutting board for safety and sanitary reasons). Add butter and vegetables to a saute pan. Saute for ten minutes or until the onion and celery are soft.

5

Mince the garlic cloves and add them to the saute pan. Cook for two minutes.

6

Drain the beans and add the sauteed mixture.

7

Remove 2 heaping cups of beans from the pot and smash them with the back of a spoon. Add the smashed beans back to the pot (this is the secret to making the finished product creamy).

8

Add the ham hocks, bay leaves, cajun (or creole) seasoning and thyme. Bias cut (cut at a 45 degree angle across the grain) the andouille and add it as well. Cover the entire concoction completely with water.

9

Add four dashes of Worcestershire sauce and eight dashes of Tabasco sauce. To get a dash out of either bottle (they have special plastic tops) shake the bottle with a strong downward motion. This will force out approximately one dash.

10

Bring the contents of the pot to a boil then reduce the heat to simmer.

11

Simmer the red beans and rice for three hours, stirring occasionally to prevent anything from burning to the bottom of the pan. If the meat from the ham hocks has not fully separated from the bone, pull it with a fork. Remove the bone, if desired. Salt to taste.

12

Place the entire pot of beans in the refrigerator overnight.

13

Add 1/4 cup water to the pot and reheat the red beans. Serve over hot white rice.