Creole Red Beans and Rice
Ingredients
- 1 lb. dried red beans
- 1 medium onion, diced
- 2 cloves garlic,minced
- 1 ham hock
- 1 large vegetable bouillon cube
- 1 t. baking soda
- 2 bay leaves
- 1 can diced tomatoes and chilies, drained
- 1 8 oz. can tomato sauce
- 1 T. prepared mustard
- ½ t. dried oregano
- ½ t. dried thyme
- cooked white rice for serving
- browned smoked sausage for serving
- hot sauce for serving
Instructions
- Put dried beans in a deep pot. Add water to cover by at least a couple of inches. Let soak overnight.
- In the morning, drain the beans and add fresh water, again to cover by about 2 inches. Add onion, garlic, ham hock, bouillon cube, baking soda, bay leaves, tomatoes and chilies, tomato paste, mustard, oregano, and thyme. Bring just to a light boil over medium high heat. Turn heat down to medium low.
- Cook on a low simmer as long as necessary to soften the beans and thicken the liquid. This may take several hours, the amount of time depends on your beans. Once the red beans are completely tender, you can mash them a bit with a potato masher to make them creamier, according to preference.
- Serve with cooked white rice and browned sausage if using. Pass the hot sauce!