Gratin Of Red Beans New Orleans Style Food

EMERIL'S NEW ORLEANS-STYLE RED BEANS AND RICE

Steps:

• Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
• 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.
• Add more water if the mixture becomes dry and thick.
• After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
• Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
• Add more water if it becomes too thick. The mixture should be soupy but not watery.
• Remove the bay leaves and serve with steamed rice.

NEW ORLEANS-STYLE RED BEANS AND RICE

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Steps:

• Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
• Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
• Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

NEW ORLEANS STYLE RED BEANS

Steps:

• Place beans, onion, parsley, thyme, water and celery into a large pot and bring to a rolling boil stirring occasionally.
• Reduce heat so that there is still a slight roll and continue occasional stirring until beans begin to soften and break up, adding water as needed.
• At this point add the sausage and, using a spoon (a relatively flat wooden spoon works best) gently mash the beans against the side of the pot and scrape the sides to release the mashed beans (this will help thicken the sauce).
• When the sauce has achieved a creamy consistency it is ready to serve. (depending on the freshness of the beans usually 1.5 to 3 hours) Serve over your favorite rice.
• Add the baking powder, blended in an ounce or two of water, just after cooking. This will cause the beans to foam up added. I find that adding this reduces the gas and bloating that beans can cause.

RED BEANS AND RICE WITH SMOKED SAUSAGE- NEW ORLEANS STYLE

Steps:

• Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
• Add all remaining ingredients to beans except salt, rice, and hot sauce.
• Bring to a boil over medium-high heat.
• Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
• Add salt to taste.
• Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
• Remove about 1/2 cup of beans from mixture and mash to a paste.
• Return mashed beans to pot and stir through.
• Simmer 15 more minutes.
• Serve hot over rice: pass hot sauce, if desired.

NEW ORLEANS STYLE STRING BEANS

Steps:

• Bring a large pot of salted water to a boil. Add beans and garlic. Blanch for 3 minutes and drain.
• Heat a large saute pan over medium heat. Add olive oil, honey, and Creole seasoning. Let honey melt in with the olive oil and spices.
• Pat the drained beans and garlic cloves dry with a paper towel. Add them to pan and toss gently to coat with the honey and spice mixture. Saute for 3 to 4 minutes.
• Turn off burner and pour cognac into the pan and flambe the beans until the alcohol is cooked off.