Image by Adam Ragusea
This delicious southern-style red beans recipe by Adam Ragusea is a local staple in Louisiana and famous around the world with different variations. It’s inexpensive, flavorful, and satisfying, especially with the rice. This is an easy-to-cook dish you can serve any time of the week for your whole family. Read on or watch the video below for full instructions.
Soak all the beans in a generous amount of water to keep them submerged as they double in size overnight.
On the following day, you can either keep them soaked in water or drain them out, rinse then clean them.
Slice the onion, pepper, and celery stalks into medium dice. Place them in a big pot then drizzle a little bit of olive oil. Cook them over high heat while continuously stirring until they are halfway cooked. Add the tomato paste, then quickly add the beans and a generous amount of water to cover everything before the paste burns. After that, drop the ham hock.
Turn the heat to a low boil and cook until the beans taste done for about 45 to 60 minutes while stirring occasionally. Season it to taste with salt, pepper, paprika, garlic powder, cumin, oregano, and sage. Before turning the heat off, stir in a pinch of sugar and pour a bit of vinegar.
Serve the beans with rice, then garnish with celery leaves if preferred.