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Emily Shaya's Red Beans & Rice




1/4 pound rough chopped bacon

1 large chisesi ham hock

2 pounds red beans (soaked overnight) * See notes

1 yellow onion, diced

1 bell pepper, diced

1 stalk celery, diced

1.5 quarts chicken stock

1 bunch green onions , green parts only, sliced

1 tablespoon + 1 teaspoon tabasco sauce, more if you like it spicy

2 teaspoon sweet paprika

1 bay leaf

1 tablespoon + 2 teaspoons Kosher salt



Place a heavy bottomed dutch oven over medium heat. Add bacon to render fat for 3-5 minutes. After bacon fat is rendered, add the yellow onion, pepper, and celery. Cook for 3-5 minutes until yellow onion is translucent, but not too broken down. Add one bay leaf, then mix in a dash each of tabasco and chili powder. Strain the soaked red beans, and add them to the pot along with the ham hock (I sometimes add smoked andouille as well). Pour in the chicken stock until it covers the beans. Turn the heat to High and bring to a boil, scooping & discarding the foam forming at the top of the pot. Turn temperature to a low simmer and keep covered for at least 3-4 hours. Check periodically to ensure the beans aren’t boiling and sticking to the bottom of the pot. One hour before serving, take out the ham hock and cut up the ham that's on the bone. Discard bone. Stir the beans up a bit so the beans start to further break apart. Prior to serving, add salt and tabasco to taste. My beans always have a tabasco flavor that cannot be substituted by using another type of hot sauce. Serve with a garnish of cut green onions. I always soak ALL the beans I have on hand. Whatever I have that doesn’t fit in the pot gets thrown into the freezer. That way they are on hand if you forget to soak some in the future. In the event you forgot to soak beans and you don’t have any in the freezer, soak them the morning before serving. Any time under water helps. If the beans are still wrinkled at cook time, that’s okay, just add more stock to cover the beans at the get go (and perhaps some more to cover them during the cooking process).

You can also make delicious vegan beans by excluding all the meats, but you may want to add some soy sauce halfway through cooking.


1 medium yellow onion

3 tbsp butter

1 bay leaf

1 tbsp salt

2 cups jasmine rice

4 cups chicken broth or water

In a sauce pan over medium heat, add onion, butter, bay leaf, and salt and cook until onions are soft and translucent. Add rice, stir well, and cover with chicken broth. Bring the water and rice mixture to a boil, reduce heat to low. Cover the pot and set a timer for 15 minutes, allow to cook. Remove from heat and let rest for 5 minutes before taking off the top, always fluff the rice with a fork.


Recipe courtesy of Emily Shaya


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