The BEST Red Beans and Rice You'll Ever Make (The Cajun Way)

Everything my grandfather knew about feeding a family off this water and this dirt, in one book: gushebert.com The cream in restaurant red beans is not cream, it is one wrist motion nobody ever showed you. Here is the whole pot from the dry bag to the bowl, including the ten minute rule that makes it safe and the reason your beans never softened no matter how long you cooked them. FULL RECIPE 1 lb dried red beans (small reds or kidney), sorted and rinsed 1 lb smoked sausage, sliced and browned 1 smoked ham hock (or ham bone, or thick bacon) 1 large onion, 1 bell pepper, 3 ribs celery, chopped 5 cloves garlic, minced 2 bay leaves, 1 tsp dried thyme, 1 tsp black pepper, 1/2 tsp cayenne 10 cups water Salt to taste after 2 hours (start with 1 tsp) Green onions, parsley, and hot sauce or a splash of vinegar at the end Cooked rice to serve Brown sausage, remove. Sweat vegetables in the fat with a pinch of salt, 10 min. Garlic 1 min. Add beans, sausage, hock, seasonings, water. Boil hard 10 full minutes. Reduce to a bare simmer, lid tilted, 2 to 2.5 hours, topping up with hot water as needed. Salt to taste, mash 1 cup of beans against the pot and stir through, last 30 min lid off. Pick the hock, finish with green onion, parsley, and a little hot sauce. Serve over rice. Freeze leftovers in their liquid. #redbeansandrice #cajun #louisiana #cajuncooking #oldways