Tashia’s New Orleans Red Beans & Rice


1 large 1lb bag of red kidney beans (rinsed, soaked in kosher salt and water overnight and drained)

1/2 cup of chopped onions

1 clove of garlic (chopped)

2 tbsp of vegetable oil

1/4 cup of chopped green peppers

1 pack of smoked ham shanks

2 tbsp of Lawry’s season salt

1 tbsp Zatarrin’s Creole seasoning

1 tbsp of salt

2 tbsp of black pepper

2 tbsp of crystal hot sauce

10 cups of water


  1. Heat the oil in a large saucepan or dutch oven over med-high heat. Sauté the onions, bell pepper, salt, and black pepper for about 5 minutes. Add the cooked ham shanks and sauté for an additional 5 to 6 minutes to sweat the vegetables.
  2. Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
  3. Add more water if the mixture becomes dry and thick.
  4. After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
  5. Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
  6. Add more water if it becomes too thick. The mixture should be creamy but not watery.
  7. Serve with steamed rice an ENJOY! 🙂




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