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Louisiana Red Beans and Rice

This classic Louisiana dish incorporates onion, garlic, scallions and an aromatic combination of allspice and cayenne pepper. This hands-off dish is traditionally served on Mondays, as Mondays used to be laundry days when households were too busy with the wash to prepare complicated, labor-intensive meals.

Prep time: 5 min

Cook time: 65 min

Total time: 70 min

Louisiana Red Beans and Rice
Copyright Recipe © 2015 Woodland Foods

Ingredients

Serves 6

Directions

  1. Soak beans for 8 hours or overnight. Drain and rinse beans.

  2. Add beans to 4-quart stock pot and cover with fresh cold water. Add ham hocks, onion, celery, green pepper, cayenne, garlic, bay leaves and thyme. Bring water to a simmer and cook for 2 to 3 hours, or until beans soften.

  3. Remove bay leaves and thyme, and shred ham hock. Return meat to pot and cook another 15 minutes to thicken liquid. Season with salt and ground black pepper to taste.

  4. Serve over warm rice and garnish with chopped scallions.