Ready in 3 hours
New Orleans style beans and rice, traditionally served on monday evenings. I dont eat pork, so this recipe is written from a perspective of adding the smoky flavor without ham or pork. However, if you want to use pork, add a ham hock to simmer with the beans, and sub the turkey sausage for a smoked pork sausage.
Tip: Another recipe with the exact-same name "Louisiana Red Beans and Rice (pork or no pork)" ranks higher.
Heat the oil in a large pot or pan. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate, retain as much as of the oil in the pan as possible
2Add the sausage and cook, stirring until the sausauge extracts its juices and spices.
3Add the onions, bell peppers, celery, salt, cayenne, black pepper, thyme, parsley and bay leaves and cook until the vegtables are soft, about four minutes.
4Add the garlic and cook for 1 minute.
5Add the beans, the green onions, a few dashes of the hot sauce and liquid smoke, and cover with enough stock or water to cover the contents in the pot.
6Add the bacon back to the pot, stir well, and bring to a boil.
7Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
8Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. This is critical for louisiana style beans and rice. I like to remove the beans and after seperating the veggies, mash them up and add back to the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes.
9Remove from the heat and remove the bay leaves. Serve over rice and garnish with green onions.
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