Red Beans and Rice - Revision history

Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:08Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
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	# Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.		# Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.
	# Season to taste with salt, black pepper, and additional red wine vinegar if needed to taste. Serve over rice with a sprinkling of green onions. Add hot sauce of your choice.		# Season to taste with salt, black pepper, and additional red wine vinegar if needed to taste. Serve over rice with a sprinkling of green onions. Add hot sauce of your choice.

			[[Category:Rice, Grains, and Beans]]

Tim at 00:42, 11 January 2022

2022-01-11T00:42:29Z

← Older revision		Revision as of 17:42, 10 January 2022
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	__NOTOC__		__NOTOC__

	[[File:red-beans-and-rice.jpg\|200px\|thumb\|right\|Red beans and rice]]		[[File:red-beans-and-rice.jpg\|200px\|thumb\|right\|Red beans and rice (Chef John)]]
			[[File:red-beans-and-rice-2.jpg\|200px\|thumb\|right\|Red beans and rice (our house)]]
			[[File:red-beans-and-rice-3.jpg\|200px\|thumb\|right\|Red beans and rice (our house)]]
			[[File:red-beans-and-rice-4.jpg\|200px\|thumb\|right\|Red beans and rice (our house)]]

	Adapted from Chef John of Food Wishes, America's Test Kitchen, and Paul Prudhoome.		Adapted from Chef John of Food Wishes, America's Test Kitchen, and Paul Prudhoome.

Tammy: /* Tammy's Notes */

2022-01-09T20:19:54Z

Tammy's Notes

← Older revision		Revision as of 13:19, 9 January 2022
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	=== Tammy's Notes ===		=== Tammy's Notes ===

	Optional step: after removing ham hocks, mash some of the beans up to create a thicker broth. I tend to smash about ~~1/3~~ of the cooked beans.		Optional step: after removing ham hocks, mash some of the beans up to create a thicker broth. I tend to smash about one-third of the cooked beans.

	=== Tim's Notes ===		=== Tim's Notes ===

Tammy at 20:19, 9 January 2022

2022-01-09T20:19:29Z

← Older revision		Revision as of 13:19, 9 January 2022
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	Yield: 8 servings.		Yield: 8 servings.

			=== Tammy's Notes ===

			Optional step: after removing ham hocks, mash some of the beans up to create a thicker broth. I tend to smash about 1/3 of the cooked beans.

	=== Tim's Notes ===		=== Tim's Notes ===
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	# Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.		# Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.
	# Season to taste with salt, black pepper, and additional red wine vinegar if needed to taste. Serve over rice with a sprinkling of green onions. Add hot sauce of your choice.		# Season to taste with salt, black pepper, and additional red wine vinegar if needed to taste. Serve over rice with a sprinkling of green onions. Add hot sauce of your choice.


	*Optional step: after removing ham hocks, mash some of the beans up to create a thicker broth. I tend to smash about 1/3 of the cooked beans.

Tammy: /* Directions */

2022-01-09T20:09:20Z

Directions

← Older revision		Revision as of 13:09, 9 January 2022
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	=== Directions ===		=== Directions ===

	# In large Dutch oven over medium heat, sauté Andouille sausage until just starting to caramelize, approximately 6 to 7 minutes. Add holy trinity and sauté until onions are translucent. Stir in garlic, thyme, cayenne, paprika, bay leaves, both black and white pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water and 1 teaspoon of red wine vinegar; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 60 to 90 minutes. Start checking for doneness of beans at the 60 minute mark.		# In large Dutch oven over medium heat, sauté Andouille sausage until just starting to caramelize, approximately 6 to 7 minutes. Add holy trinity and sauté until onions are translucent. Stir in garlic, thyme, cayenne, paprika, bay leaves, both black and white pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water and 1 teaspoon of red wine vinegar; bring to boil over high heat. Reduce heat and vigorously simmer (NOT a hard boil), stirring occasionally, until beans are just soft and liquid begins to thicken, 60 to 90 minutes. Start checking for doneness of beans at the 60 minute mark.
	# Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.		# Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.
	# Season to taste with salt, black pepper, and additional red wine vinegar if needed to taste. Serve over rice with a sprinkling of green onions. Add hot sauce of your choice.		# Season to taste with salt, black pepper, and additional red wine vinegar if needed to taste. Serve over rice with a sprinkling of green onions. Add hot sauce of your choice.


	*Optional step: after removing ham hocks, mash some of the beans up to create a thicker broth. I tend to smash about 1/3 of the cooked beans.		*Optional step: after removing ham hocks, mash some of the beans up to create a thicker broth. I tend to smash about 1/3 of the cooked beans.

Tammy: /* Directions */

2022-01-09T20:08:08Z

Directions

← Older revision		Revision as of 13:08, 9 January 2022
Line 47:		Line 47:
	=== Directions ===		=== Directions ===

	# In large Dutch oven over medium heat, sauté Andouille sausage until just starting to caramelize, approximately 6 to 7 minutes. Add holy trinity and sauté until onions are translucent. Stir in garlic, thyme, cayenne, paprika, bay leaves, both black and white pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water and 1 teaspoon of red wine vinegar; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 60 to 90 minutes.		# In large Dutch oven over medium heat, sauté Andouille sausage until just starting to caramelize, approximately 6 to 7 minutes. Add holy trinity and sauté until onions are translucent. Stir in garlic, thyme, cayenne, paprika, bay leaves, both black and white pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water and 1 teaspoon of red wine vinegar; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 60 to 90 minutes. Start checking for doneness of beans at the 60 minute mark.
	# Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.		# Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.
	# Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling ~~with scallions and pass~~ hot sauce ~~separately~~.		# Season to taste with salt, black pepper, and additional red wine vinegar if needed to taste. Serve over rice with a sprinkling of green onions. Add hot sauce of your choice.

			*Optional step: after removing ham hocks, mash some of the beans up to create a thicker broth. I tend to smash about 1/3 of the cooked beans.

Tammy: /* Remaining Ingredients */

2022-01-09T20:02:54Z

Remaining Ingredients

← Older revision		Revision as of 13:02, 9 January 2022
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	* 2 bay leaves		* 2 bay leaves
	* 1 teaspoon dried thyme		* 1 teaspoon dried thyme
	* 1/s teaspoon paprika		* 1/2 teaspoon paprika
	* 1/4 teaspoon cayenne pepper, or to taste		* 1/4 teaspoon cayenne pepper, or to taste
	* 1 quart PLUS 1 cup chicken broth (good time to use any broth in your fridge such as beef or veg broth)		* 1 quart PLUS 1 cup chicken broth (good time to use any broth in your fridge such as beef or veg broth)

Tim: /* Directions */

2022-01-09T16:10:09Z

Directions

← Older revision		Revision as of 09:10, 9 January 2022
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	=== Directions ===		=== Directions ===

	# In large Dutch oven over medium heat, ~~saute~~ Andouille sausage until just starting to caramelize, approximately 6 to 7 minutes. ~~add~~ holy trinity and ~~saute~~ until onions are translucent. Stir in garlic, thyme, cayenne, paprika, bay leaves, both black and white pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water and ~~the~~ 1 teaspoon of red wine vinegar; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 60 to 90 minutes.		# In large Dutch oven over medium heat, sauté Andouille sausage until just starting to caramelize, approximately 6 to 7 minutes. Add holy trinity and sauté until onions are translucent. Stir in garlic, thyme, cayenne, paprika, bay leaves, both black and white pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water and 1 teaspoon of red wine vinegar; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken, 60 to 90 minutes.
	# Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.		# Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.
	# Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and pass hot sauce separately.		# Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and pass hot sauce separately.

Tim: /* Tim's Notes */

2022-01-09T16:08:06Z

Tim's Notes

← Older revision		Revision as of 09:08, 9 January 2022
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	=== Tim's Notes ===		=== Tim's Notes ===

	Tammy made this and it was delicious. I made hush puppies ~~and~~ a spicy [[Cajun Remoulade Sauce]] for dipping.		Tammy made this and it was delicious. I made a side dish of hush puppies with a spicy [[Cajun Remoulade Sauce]] for dipping.

	=== Ingredients ===		=== Ingredients ===

Tim at 16:07, 9 January 2022

2022-01-09T16:07:45Z

← Older revision		Revision as of 09:07, 9 January 2022
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	Yield: 8 servings.		Yield: 8 servings.

			=== Tim's Notes ===

			Tammy made this and it was delicious. I made hush puppies and a spicy [[Cajun Remoulade Sauce]] for dipping.

	=== Ingredients ===		=== Ingredients ===