This fool-proof recipe is named “60 Second Pink Beans” within the Hayward family as a result of it takes only a minute to mix the required components in a Crock-Pot and head out the door. Observe their lead and, on the finish of the day, you’ll come house to a savory-smoky aroma and dinner nearly executed. Vince Hayward use his family’s Camellia model crimson kidney beans within the dish, together with smoked ham hock sourced from Jacob’s in La Place, Louisiana. He additionally makes use of the “Holy Trinity”—that Creole and Cajun mirepoix of onion, celery and bell pepper—and his personal private Creole seasoning blend to lend the dish its signature fragrance, elevating easy crimson beans and rice to the elegant.
Featured in “How a Humble Bean Unites New Orleans on Lundi Gras.”
Creole Pink Beans
Pair these straightforward Louisiana-style beans with white rice for a easy weeknight supper.
Elements
- 1 6- to 8-oz. smoked ham hock
- 1 lb. dried crimson kidney beans
- 4 massive celery stalks, finely chopped (1⅓ cups)
- 1 massive inexperienced bell pepper, finely chopped (1⅓ cups)
- 1 massive yellow onion, finely chopped (1⅓ cups)
- 2 bay leaves
- 2 tbsp. Creole seasoning mix (storebought or selfmade)
- Steamed white rice, for serving
Directions
- To a gradual cooker, add the ham hock, beans, celery, bell pepper, onion, bay leaves, Creole seasoning, and 6½ cups of water. Prepare dinner on low till the beans are almost tender and simply barely agency within the middle, 6–7 hours.
- Flip the warmth as much as excessive and proceed cooking till the beans are utterly tender, about 1 hour extra.
- Utilizing a potato masher or the again of a big spoon, barely mash the beans proper within the cooker to your required consistency so as to add texture and barely thicken. Stir nicely, then ladle into huge bowls and serve with steamed white rice.
