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Prep 15 mins
Cook 2 hrs 30 mins
This is from my Penzeys catalog and is recommended for a Mardi Gras party because it's a New Orleans inspired dish. Most of the cook time is inactive.
- 1 lb dried red kidney beans
- 8 cups water
- 1 tablespoon oil
- 1 ham bone or 1 ham shank, with generous amount meat
- 1 large onion, chopped
- 1 garlic clove, chopped
- 1 celery rib, chopped
- 1⁄4 cup fresh parsley, chopped
- 2 -3 turkish bay leaves
- 2 teaspoons salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper
- 2 cups water
- 1 cup long-grain white rice
- Rinse and sort the beans. Put the water and beans in a stockpot. Cook, covered, over low heat for about 45 minutes.
- Heat the oil in a large frying pan. Add the ham bone/shank and brown on all sides.
- Remove the bone from the pan and add to the stock pot with the beans.
- Use the same frying pan to sauté the onion, garlic, celery, and parsley until the onion is soft and translucent. Add to the stockpot.
- Add the bay leaves, salt, cayenne pepper, and black pepper to the stock pot.
- Cok over low heat for 1.5-2 hours uncovered, adding water if necessary.
- About 30 minutes before serving, boil 2 cups water. Add rice and reduce to simmer. Simmer for 20-25 minutes, or until water is absorbed. Remove from heat and allow to sit for 5 minutes.
- About 15 minutes before serving, mash 1-2 cups of the beans in the pot with a potato masher or a large spoon, leaving the rest whole.
- Serve over rice.