Serves | 10 |
- 1 tsp dried, cut basil
- 1 tsp ground thyme
- 1½ tsp chili powder
- 1 tsp dry mustard
- 1½ tsp cayenne pepper
- pinch ground or grated nutmeg
- pinch cinnamon
- 1 tsp dried marjoram
- salt to taste
- 2 large bay leaves
- 6 oz diced bacon
- ¾ pound yellow onions, cut in a large dice
- 3 to 4 large celery stalks
- 2 to 3 large carrots
- 3 Tbsp minced garlic
- ¼ pound ham, cut in a half-inch dice
- 1½ pounds andouille, cut ¼-inch thick
- ¼ pound tasso*
- 18 cups canned large red kidney beans*
- 1 cup beef stock
- 2 to 3 Tbsp Louisiana-style hot sauce
- 5 cups cooked long-grain white rice
| Preparation Spice Mix | Blend all spices in a small bowl and reserve.
| Preparation Red Beans | In a large sauté pan or 5-quart Dutch oven, brown bacon. Add onions, celery, carrots and garlic. Cook over medium heat until onions are translucent. Drain and rinse canned beans. Set aside. Add ham, andouille and tasso to pan and cook 10 minutes. Raise heat to medium high, add drained beans and beef stock and bring mixture to a low boil. Cook 10 minutes. Add spice mix and hot sauce and cook 5 minutes longer. Red beans may be cooked a day ahead of time to allow flavors to blend.
| To serve | Plate the beans with ½ cup of rice.
*Tasso is a lean chunk of cured, smoked pork, usually shoulder, seasoned with spices and filé powder.
**1½ #10 restaurant-sized cans yield 18 cups beans