Kidney Beans New Orleans Food

RED BEANS

Steps:

• Pick through beans, removing all bad beans or any other particles. Wash beans well. Place beans in a 5-quart pot. Add the 2 quarts of water. Add onions; bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft, stir well, mashing some against the side of the pot.
• Heat oil in frying pan; add ham and sausage. Sauté in oil for 5 mintues. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.

INSTANT POT® NOLA RED BEANS AND RICE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil. Add bacon and pork neck bones to the hot oil. Cook until browned on both sides, 5 to 7 minutes. Remove meat and set aside. Add bell pepper, celery, and onion ("trinity" mix); cook and stir for 1 to 2 minutes. Season with white pepper, thyme, garlic powder, oregano, cayenne pepper, Cajun seasoning, and black pepper. Mix in garlic and continue cooking until onion is translucent, 2 to 3 minutes.
• Mix kidney beans, chicken broth, salt, and bay leaves into the vegetables in the pot; stir well to combine. Cancel Saute mode and return meat to the pot. Close and lock the lid. Set vent to "Sealing." Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Move valve to venting position and finish releasing pressure, about 5 minutes. Unlock and remove the lid.
• Remove pork bones from pot. Use a fork to separate the meat from the bones and return meat back to the pot. Mix well. Serve with white rice.

KIDNEY BEANS NEW ORLEANS

Steps:

• place beans in large bowl and cover completely with water, let stand overnight.
• place smoked ham hocks in large saucepan and cover with water, bring to a boil, add seasonings and garlic. partly cover and cook for 1 1/2 hours over low heat. the ham hocks should be well cooked, remove from saucepan and set aside, leave water in pan.
• drain beans and add to hot water in saucepan, add celery and onion. add more water if liquid does not cover beans completely. mix and partly cover, cook for 1 hour over med heat, stirring occasionally.
• add sausages, tabasco sauce, and green pepper to saucepan, mix, partly cover and continue cooking for 15 minutes.
• return ham hocks to saucepan with beans. at this point most of the water should be evaporated.
• partly cover and cook 15 minutes.
• before serving remove bay leaves.
• serve over rice.

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.