Louisiana Style Red Beans and Rice
- 1 lb (.5 kg). red beans
- 1 package pickled pork or smoked sausage or cubed ham
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 stick butter
- Creole Seasoning, to taste
- 1 cup (225 ml) rice
- 2 cups (475 ml) water
- Sort beans to remove broken ones.
- Rinse beans well with cold water.
- Place beans, onion, garlic, butter and Creole Seasoning in pot.
- Cover with cold water to about 2-3 inches above level of beans.
- Bring to boil, lower heat and cover pot and simmer until soft.
- You can mash some of the beans to make them creamier. Usually take 1-2 hours to cook.
- Check occasionally to see if you need to add water.
- Bring 2 cups (475 ml) water to a boil.
- Add 1 cup (225 ml) rice and lower heat to simmer (on my stove I have to put heat to slightly below simmer).
- Cover the pot and let cook 25-30 minutes.
- Uncover pot and stir with a fork.
- Let stand about 5 minutes.
- Serve beans over rice.
- You may have trouble finding pickled pork. It is used widely here in Louisiana. You can substitute chopped ham or use smoked sausage. The amount of meat depends on your preference. Some people boil the sausage before adding it to pot of beans to remove some of the fat. Monday is traditional day to cook red beans. My Grandmother cooked them every week. It is still one of my favorite dishes.