Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Red Beans and Rice
Serves 10 (8 ounce portions)

16 oz. Red Beans
3 sprigs Thyme
6 Bay Leaves
16 oz. Pickled Pork
1/2 cup Butter or Bacon Drippings (1/4 lb. Bacon)
6 cloves Garlic, minced
6 stalks Celery, chopped
2 cups Parsley, chopped
1 tsp. Cayenne Pepper
1 Green Bell Pepper, diced
3 Onions, finely chopped
18 oz. Rice (cooked to serve)
Salt and pepper to taste

Méthode:
Place beans in a large bowl or pot, cover with water about 4î above beans and soak overnight. Drain and place in a pot of fresh water until covered by 1î. Add the thyme, bay leaves and the pickled pork and bring to a boil. Reduce the heat and simmer 1.25 to 1.5 hours longer. Do not boil. Melt butter or place diced bacon in a small skillet and cook the onion, bell pepper, garlic and celery until the onions look translucent. Add this mixture to the beans along with parsley and continue cooking them for 1.25 to 1.5 hours longer. Adding more water if necessary. After the full 2.5 to 3 hours remove the pickled pork, trim and cut meat into 1/2 inch pieces. Return to the beans and add cayenne pepper and salt to taste. Stir well and continue cooking if necessary. Remove thyme and bay leaves before serving. Place hot steamed rice (3 oz.) on serving plates and spoon beans over rice. Sprinkle the top with the chopped green onions.

Garnish:
Green Onions (chopped on bias)