- 6 cups water
- 1 pound dried red kidney beans
- 4 T. butter
- 1 c. finely chopped scallions tops
- 1/2 c. finely chopped onions
- 1 rib chopped celery
- 1 T. finely chopped garlic
- 1 lb. cubed ham or smoked sausage
- 1 t. salt1 bay leaf
- 1/2 t. pepper
A Taste of New Orleans just wouldn’t be the same without Red Beans and Rice. This traditional Louisiana recipe comes from Ma Harper of Ma Harper’s N’Awlins Creole Kitchen. Hearty and satisfying, this meal is popular in South Louisiana. It is traditionally made with Sunday’s leftover ham, and enjoed on the following Monday.
Bring water to a boil in large pot.
Drop washed kidney beans in boiling water and boil briskly for 30 minutes. Remove from heat and let set for one hour.
Melt butter in heavy skillet. Add scallions, onion, celery and garlic and cook until soft, but not brown. Add ham and/or sausage and saute with salt, bay leaf and pepper. Add seasoned meat mixture to beans. Cook on medium heat until beans are soft.
Serve over steaming rice. Top with chopped scallions.