How to make it

  • Wash red beans and watch for any broken beans or stones. Presoak beans in plenty of water, discard water Re-cover beans with clean water and add ham hock or bone. Water should be about 2 inches above beans. add 1/2 onion chopped, celery and bay leaf. add beef base.
  • Bring to low simmer, cover
  • After 30 minutes add basil and thyme and remaining onion.
  • Continue cooking until beans are tender. They are not ready! Continue cooking until beans cream. Remember, simmer, do not boil. Scoop a cup or so out and mash and add back to bean pot. Remove ham hock or bone, pulling off any remaining edible meat. Season to taste with salt and a few dashes of hot sauce. Red beans are not supposed to be spicy. This is Creole, not Cajun. Add parsley and green onion tops and serve over cooked whie rice.

Reviews & Comments 7

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    " It was excellent "
    pointsevenout ate it and said...
    Fine beans. I'm all set for the new year meal.
    See also: New Orleans Red Beans Rice

    Made a pic for you.
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    " It was excellent "
    meals4abby ate it and said...
    A wonderful treat!
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  • nesha 11 years ago
    i think i did this all wrong i followed instructions but i used ground thyme and it tasted horrible and i also couldnt find beef base could someone please please help me
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  • kochhexe 11 years ago
    yes, yes, yessss! that's the recipe i have been looking for - had that umpteen years ago in new orleans and i did remember that they used a ham bone.
    (difficult to get in germany, i use something similar to spare ribs and a piece of 'kasseler' which is cured smoked pork.)
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  • tinkishere 11 years ago
    Very yummy!! Thanks for posting this.
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  • chefjeb 11 years ago
    the salt in ham hocks really isn't that much, they're normally smoked. Same with ham bone. Salt would absorb into bean and they'll take forever to cook. Tomatoes with salt, same thing.
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  • leroux 11 years ago
    If we cannot add salt for fear of the beans not getting tender, then why is it ok to add a ham hock or ham bone, which is salty? I had also heard not to add tomato products to dried beans til the end for the same reason. Is this true?
    This recipe looks delicious and somewhat similar to beans and rice my Portuguese in-laws make. I can't wait to make this for them!
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  • chefjeb 11 years ago
    In New Oreleans, Camellia brand beans are the favorite. They are available in some other areas. These do not require presoaking. AVOID ADDING SALT UNTIL BEANS ARE COOKED. They will never get tender if you add salt early.
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