Lunch
Classic Red Beans N Rice
Traditional New Orleans dish of red beans simmered with ham or sausage and served over rice. Smoky, spicy, and satisfying.
Ingredients:
- pound dry kidney beans
- 2 quarts water
- 1 ham hock
- 2 bay leaves
- 1 teaspoon onion powder 1 pound ground beef
- 1 large onion, chopped 1 garlic clove, minced 1 teaspoon salt
- 1/2 teaspoon pepper hot cooked rice
Directions:
- Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid. Add 2 qts. water, ham hock, bay leaves and onion powder to the beans. Bring to a boil. Reduce heat; cover and simmer for 1 hour. In a skillet, cook beef, onion, garlic, salt and pepper over medium heat until meat is no longer pink; drain. Add to bean mixture. Simmer, uncovered, for 1 hour. Discard bay leaves. Remove ham hock. Remove ham from bones; cut into bite-size pieces and return to broth. Serve over rice.