Red Beans and Rice

Adapted by
Yield: 30 servings


Red Beans and Rice
1½ pounds bacon, large dice
3 medium yellow onions, large dice
1 poblano pepper, large dice
3 pounds dried red beans
1 tablespoon minced garlic
2 dried hot chilies
2 bay leaves
1 ham bone or smoked ham hock
1 tablespoon chopped thyme
3 liters water
hot sauce
To Assemble and Serve
Louisiana popcorn rice
Green onions


For the Red Beans and Rice:
Render the bacon over medium heat until it is halfway cooked. Add the onion and poblano pepper and continue to cook until they begin to soften. Add the beans, garlic, chilies, bay, ham bone, and thyme and cook an additional 4 minutes. Cover with the water and bring to a boil, then turn down to a low simmer. Simmer for 2 to 3 hours, adding just enough water to cover if needed. Season with the salt, pepper, and hot sauce. Stir until creamy, taking care not break up the beans.

To Assemble and Serve:
Serve with Louisiana popcorn rice and green onions.