Buster Holmes' Red Beans and Rice

Buster Holmes' famous Red Beans and Rice was served at the first Jazz Fest. It's based on the original recipe in NYT and Buster Holmes Restaurant Cookbook: Handmade Home Cookin'.

Prep: 15 min | Cook: 2 hr | Yield: 6 servings

Ingredients

• 1 (1 pound) package Camellia Brand Red Kidney Beans
• Water
• 1 onion, chopped
• 1/2 green bell pepper, chopped
• 1 pound smoked ham hock
• 2 cloves garlic, minced
• 1/2 stick butter
• Salt to taste
• Pepper to taste
• Cajun seasoning, to taste
• Hot cooked rice
• Louisiana hot sauce
• French bread and butter

Instructions

1. Pick through beans and remove any rocks. Wash beans and cover with water by a good three inches.
2. Let soak overnight, adding more water to keep the beans covered. (Or choose your preferred soaking method.)
3. Rinse, change to fresh water, and stir in onion, bell pepper, ham hock and garlic.
4. Cook over slow fire, in a heavy bottom pot, until done (about 2 hours).
5. Add salt, pepper, seasoning and butter and cook for 5 minutes.
6. Serve over rice with Louisiana hot sauce, French bread and butter.

Attribution

Recipe based on Buster's original Red Beans recipe found in The Buster Holmes Restaurant Cookbook: New Orleans Handmade Cookin' from Pelican Press. Used with permission of the publisher, Pelican Publishing Company, Inc.

Recipe and photo used with permission from: Camellia Brand

Photo courtesy of Philip M. Denman.