Mom's New Orleans Red Beans & Rice by Katie Macdonald - Recipe Print View

Step 1

Into a large heavy pot, pour the beans, removing any dirt. Wash the beans by rinsing in water, then discard the water. Add fresh water to the cleaned beans to cover by about 2 inches. Cover the pot and bring to a boil, then reduce the heat to medium-low and simmer for about 1 hour, until the beans are softened. Remove from the heat. Add the smoked ham, sausage, ham bone, onion, celery, bell pepper, pickle juice, garlic, seasoning, and bay leaves. Pour in enough water to cover by about 1 inch. Return to a boil, then immediately bring to a low simmer. It may take 3 to 4 hours for the beans to be ready to eat. The longer you simmer, the creamier they will get. Stir the beans regularly so they don't burn. Slow-cooker variation: If you boil the beans first, put them in a slow cooker with the other ingredient. Cook on low, stirring occasionally to prevent burning, for 8 hours. Do Ahead: The beans can be made 4 months ahead. Store in an airtight container and freeze.

Step 2

In a medium pot, combine the rice, oil, salt, and 2 cups water. Bring to a boil, then reduce the heat to medium-low and simmer for about 15 minutes, until the rice is cooked through.