Red Beans and Rice New Orleans Style L Panning the Globe

subheading: SCALE 1X 2X 3X:

1 pound of red kidney beans, rinsed, picked over, and soaked for at least 8 hours or overnight. (To soak, put beans in a large bowl and add water until it's 2 inches above the beans. Or use the quick soaking method).

3 tablespoons cooking oil such as canola or light olive oil

2 cups finely chopped yellow or red onion ( 2 medium onions)

1 cup finely chopped celery ( 2 to 3 stalks)

1 cup finely chopped green pepper ( 1 medium pepper)

3 Bay leaves

½ teaspoon fresh ground black pepper

½ teaspoon dried thyme

⅛ teaspoon cayenne pepper

1 pound, packaged boneless ham steak, diced into ½-inch cubes (see notes)

12 to 16 ounces smoked Andouille sausage, thinly sliced (see notes for subsitutions)

6 large garlic cloves, minced or squeezed through a garlic press

9 to 10 cups low salt chicken broth or water (I recommend Swanson's)

Salt to taste

6 cups cooked white rice (from 3 cups raw rice)

1 bunch scallions, sliced, to sprinkle on top

Directions at panningtheglobe.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer