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Surreal · 09-03-2009, 08:55 PM

Sounds delicious. Damn, I miss living so far from N.O. (don't miss the heat or the bugs though)

Asher Bertrand · 09-03-2009, 09:14 PM

Almost exactly the way I make it

I can vouch for the yumminess.

Lo Jacobs · 09-03-2009, 09:37 PM

I'd like to try this. How does one procure a smoked ham hock?

Johnnie Carling · 09-03-2009, 09:42 PM

ham hocks can be found in the pork section... near the hams /smoked pork chops most of the time.

Lewis Luminos · 09-10-2009, 05:48 PM

that sounds so good. Sounds like something that could be made in a crockpot.

Ned Easterwood · 09-11-2009, 07:54 AM

To keep the cost lower, you can leave out the sausage. The hock - or a shank, or a similar cut - is a must. (You could also buy a semi-boneless ham and use the bone after you are done with the ham.)

'Bout time to do some red beans and rice at my house.

derevaun · 09-16-2009, 08:10 PM

RB&R works fine in a crock pot, but it takes a long time--overnight on low, all day on high. The critical thing is to get the beans to nearly dissolve out of their skins.

It works out pretty well meatless, too: just add olive oil. The flavor is different that way, but I've had good RB&R at a few restaurants in South Louisiana that clearly had a lot of olive oil.

New Orleans Style Red Beans and Rice
Johnnie Carling Join Date: Nov 2007 Posts: 409	Description: Cheap, filling and oh so good. Got this recipe off the web a long time ago.
Other:	Ingredients:
Time: 4+ hours Difficulty: Easy Serving Size: Big pot	1 pound red kidney beans, dry 1 large onion, chopped 1 bell pepper, chopped 5 ribs celery, chopped 3 to 5 cloves of garlic minced 1 large smoked ham hock 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias 1/2 to 1 tsp. dried thyme leaves, crushed 1 or 2 bay leaves Tabasco to taste A few dashes Worcestershire sauce Creole seasoning blend to taste (I like Tony Chachere brand, Low salt version so i can put more in without getting too salty) Salt to taste
Preparation:
Soak the beans over night, then change the water. Boil the beans for about 60 min till tender but not mushy.
Instructions:
Saute the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock, smoked sausage, seasonings, and just enough water to cover. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along make it strongish your gonna be serving it over rice. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir. Serve over rice. Note: Like chili, it tastes better after sitting in the fridge overnight.

09-03-2009, 09:14 PM	#3 (permalink)
Asher Bertrand Dead Guy Creaking watermelons Join Date: Sep 2007 Posts: 6,701 My Mood: Blog Entries: 2	Almost exactly the way I make it I can vouch for the yumminess. __________________ Ring the bells that still can ring Forget your perfect offering There is a crack in everything That's how the light gets in.

09-03-2009, 09:37 PM	#4 (permalink)
Lo Jacobs Kitten Fuzz Join Date: Jan 2008 Location: Los Angeles Posts: 2,546 SL Join Date: May 2004 Business: Church of Luxe Blog Entries: 17 Awards: 1	I'd like to try this. How does one procure a smoked ham hock? __________________ MY STORE//MY BLOG//FLICKR//EMAIL

09-10-2009, 05:48 PM	#6 (permalink)
Lewis Luminos The Gingerbeard Man Ginger Join Date: Aug 2008 Location: UK Posts: 3,313 My Mood: SL Join Date: 08/11/2008 Blog Entries: 12	that sounds so good. Sounds like something that could be made in a crockpot. __________________ -- Just Add Ginger -- -- Plurk -- -- last.fm -- -- flickr --

09-11-2009, 07:54 AM	#7 (permalink)
Ned Easterwood Just trying to get by Milana's dom and Rhonda's babydoll Join Date: Oct 2007 Location: Detroit, Mi. Posts: 16,794 My Mood: SL Join Date: 5/4/2007 Blog Entries: 15	To keep the cost lower, you can leave out the sausage. The hock - or a shank, or a similar cut - is a must. (You could also buy a semi-boneless ham and use the bone after you are done with the ham.) 'Bout time to do some red beans and rice at my house. __________________ Ned

09-03-2009, 09:42 PM	#5 (permalink)
Johnnie Carling Senior Member just a slut Join Date: Nov 2007 Posts: 409 My Mood: SL Join Date: 2007-08-17 Business: Studio 93 and Johnnie's Slut Shack	ham hocks can be found in the pork section... near the hams /smoked pork chops most of the time.

09-16-2009, 08:10 PM	#8 (permalink)
derevaun de plus ultra Edit Join Date: Nov 2007 Location: page 93 of 117 Posts: 199 My Mood: SL Join Date: February 2007	RB&R works fine in a crock pot, but it takes a long time--overnight on low, all day on high. The critical thing is to get the beans to nearly dissolve out of their skins. It works out pretty well meatless, too: just add olive oil. The flavor is different that way, but I've had good RB&R at a few restaurants in South Louisiana that clearly had a lot of olive oil.

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