Braden Family Cookbook

Chuck Braden

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RED BEANS & RICE                           C.B. Original

 (Takes at least 4 hours)

 6          cups water
1          pound small red beans
4          tbsp. butter
1          cup finely chopped green onions (including 3 “ of green tops)
˝         cup finely chopped onion
2          med. cloves garlic, finely chopped
2          1# ham hocks or one ham bone w/at least 1 cup meat (cut into 3 or 4 pieces)
1          tsp. salt
˝         Tsp. fresh ground black pepper
6-8       cups cooked short or long grain rice


Bring water to boil, add beans, boil uncovered for 2 minutes, turn off heat and let beans soak for 1 hour.  Drain beans after 1 hour, reserve “red”water, add additional water to “red” water if needed so you have at least 4 cups.

Melt butter w/medium heat, add ˝ of the green onions, the onions & garlic.  Stir often for about 5 minutes, add beans, the ham hocks or ham bones, the 4 cups “red” water, salt & pepper.  Bring to a boil, reduce temp and simmer partially covered for 3 hours.  During last half hour, mash a few beans on side of pot to thicken mixture.  Remove ham bones or hocks, cut meat off into 1/4" dice and return to beans.

Serve over rice on plates.  Put remaining green onions in a small bowl to put on top of beans over rice.                            

Have hot sauce available!