New Orleans Red Beans and Rice

Everybody, and I mean everybody in New Orleans eats Red Beans and Rice on Mondays. Five Star to diners, you will find it on the menu, plus in all the homes. I don't know the reason, it just is. Please don't try making this dish with canned beans. It will not be the same.

New Orleans Red Beans and Rice
6 to 8 servings
print recipe

Wash 2 cups of dried red beans. Soak in water overnight. Next morning, rinse the beans in a colander.

Bacon or country ham
2 tablespoons olive oil
2 cups chopped onions
1 cup chopped celery
4 to 5 green onions, tops and bottoms, chopped
1/4 cup chopped parsley
1 green bell pepper, chopped
1 jalapeno, seeded or not, chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup red wine

In a Dutch oven or heavy pan, fry bacon or country ham in the olive oil. Saute the chopped vegetables, stirring until the onions are clear. Add the flour and stir, making a sort of roux. Let it brown - do not burn!. A ham bone is a nice complement, giving depth and smoke to your beans. Add the beans, 1 quart of water, and the wine; put on a lid and cook the beans over a low flame for 4 to 5 hours. Stir occasionally. Serve over long grain white rice, with French bread.

I will be linking this to Tuesdays at the Table. Come and join us.