Ary Jean's Red Beans and Rice

Recipes » Side Dish » Beans and Peas

Classic Cajun comfort food.

Yield: 6 Ready in 45 minutes

Cuisine: CajunMain Ingredient: Beans

(4, 1) 100% would make again (reviews)

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Ingredients

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Verified by stevemur

Original recipe makes 6

2 cupsdried red beans

Bacon; or country ham

2 tablespoonsolive oil

2 cupsOnions; chopped

1 cupCelery; chopped

4 green onions; tops and bottoms, chopped

1/4 cupChopped parsley

1 green bell pepper; chopped

1 jalapeno pepper; chopped

2 clovesgarlic; minced

1 tablespoonAll-purpose flour

1 cupRed wine

Ary Jean's Red Beans and Rice Preparation

Wash 2 cups dried red beans. Soak in water overnight. Next morning, rinse the beans in a colander.

In a Dutch oven or heavy pan, fry bacon or country ham in the olive oil. Saute the chopped vegetables, stirring, until the onions are clear. Add the flour and stir, making a sort of roux. Let it brown -- do not burn! A ham bone is a nice complement, giving depth and smoke to your beans.

Add the beans, 1 quart water, and the wine; put on a lid and cook the beans over a low flame for 4 to 5 hours. Stir occasionally. Serve over hot cooked white rice, with cornbread.

Makes 6 to 8 servings.

Notes

For the seasonings, I used cayenne and Creole seasoning with good results. Be careful with the addition of salt, as the ham and/or bacon already has plenty, so you may not need any. Hot sauce is a welcome addition at the table.