Red Beans & Rice Print Email

1 pound dry Red Beans
water, as needed
2 TBS vegetable oil
2-3 stalks celery, minced
1 bell pepper, minced
1 small onion, minced
1 TBS garlic
2 ham shanks, cracked or split
1 lb Andouille or other smoked sausage, sliced
28 oz can San Marzano tomatoes
2 Bay leaves
Cumin, cayenne, salt and pepper to taste

In a heavy pan, cover 1 pound red beans with 2 inches of water and bring to a boil. Let boil for 2 minutes, remove from heat and let stand for 1 hour. Drain and rinse.

Heat oil in a large heavy pot or Dutch oven, adding celery stalks, bell pepper, onion and garlic - sautéing until tender and beginning to brown. Add rinsed beans, ham shanks, smoked sausage, tomatoes, and bay leave, along with 5-6 cups water. Bring to a boil, skim, and reduce to a simmer – cooking partially covered for 2-3 hours.

In the last hour of cooking, season to taste with cumin, cayenne, salt and pepper, herbs – or whatever you fancy. Serve over rice with a side salad and cornbread. – Chef Michaelangelo (mick) Rosacci

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