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A Cooking Adventure with Thom

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New Orleans Red Beans and Rice

Elizabeth Powell
Serves: 6






1 pound red kidney beans, dried
½ pound salt pork
1 whole onion, chopped
2 cloves garlic, chopped
¼ cup celery, chopped
1 quart ham or beef stock
½ teaspoon Tabasco sauce
1 teaspoon salt
1 whole bay leaf
¼ teaspoon thyme
3 cups rice

Cooking Method

Soak beans in water overnight.  Drain. 


In a Dutch oven, brown salt pork. 

  1. Add onions, garlic, and celery and sauté for 3 minutes. 

  2. Add beans, stock, Tabasco sauce, salt, and herbs.

  3. Simmer 3 hours or until beans are tender. 

  4. Add water when necessary during cooking; water should barely cover beans at end of cooking. 

  5. Remove 1 cup beans and mash to paste. 

  6. Add mashed bean paste back to beans; stir until liquid is thickened. 

Serve over hot rice.

819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183