Humboldt Hot Sauce Red Beans and Rice

Humboldt Hot Sauce Red Beans and Rice

Mondays wouldn’t be the same in Louisiana without red beans and rice!


2 Tbs veg oil

 1 Cup chopped onion 

1 Cup chopped bell peppers

1/2 Cup celery

 1 tsp salt

 1/4 Freshly ground black pepper

1 tsp Fresh thyme finely chopped

 4 Bay leafs  

1 Pound boiled ham cut into 1/2 inch cubes

 6 Ounces smoked  andouille sausage cut crosswise into 1/4 inch slices

 1 Pound dried red beans, rinsed and soaked overnight and drained

 5 Tbs garlic, finely chopped

 8 to 10 cups chicken stock

 3-4 Tbs Humboldt hot sauce

1. Heat the oil in a large heavy saucepan over a medium high heat flame. Saute the onions, bell peppers, celery, salt, black pepper and thyme for five minutes. Add bay leafs, ham, and sausage then sauté everything for 6 minutes. Add beans, garlic, and enough stock to cover all the contents in the pot. Bring everything to a boil and reduce the heat to medium and allow it to simmer (uncovered) while you stir occasionally for two hours. Add more stock if mixture becomes dry and thick.

 2. Use a wooden spoon to mash the mixture against the side of pot. Continue to cook, stirring occasionally, for another 1 1/2 hours until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy, but not watery. Add 3-4 Tbs of Humboldt Hot Sauce

 3. Remove bay leafs and serve over steamed rice
 * 1 Smoked Ham Hock can be added for more smoky flavor

Recipe submitted by  Humboldt Hot Sauce.

Emerald contributor since March 2012


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