Our Small Red Beans are the featured ingredient of this classic Louisiana dish. This recipe incorporates onion, garlic, scallions and an aromatic combination of Ground Allspice and Ground Cayenne pepper.
Prep time: 5 min
Cook time: 65 min
Total time: 70 min
Ingredients
Serves 6
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1 Pound Small Red Beans
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2 Ham Hocks
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1 Large Yellow Onion, chopped
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2 Celery Stalks, chopped
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1 Large Green Pepper
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1 Teaspoon Ground Cayenne Pepper
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4 Cloves Garlic, chopped
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3 Semi Select Bay Leaves, chopped
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2 Thyme Sprigs
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Warm, Cooked Rice
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3 Scallions, chopped
Directions
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Soak beans for 8 hours or overnight. Drain and rinse beans.
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Add beans to 4-quart stock pot and cover with fresh cold water. Add ham hocks, onion, celery, green pepper, cayenne, garlic, bay leaves and thyme. Bring water to a simmer and cook for 2 to 3 hours, or until beans soften.
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Remove bay leaves and thyme, and shred ham hock. Return meat to pot and cook another 15 minutes to thicken liquid. Season with salt and ground black pepper to taste.
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Serve over warm rice and garnish with chopped scallions.