NEW ORLEANS-STYLE RED BEANS
This is one of the most economical meals to serve for a tableful of guys, and it can be further enhanced with a topping of your sausage of choice, split lengthwise and grilled. Serve over the white rice with a bottle of hot sauce within reach. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
Steps:
- Heat a large pot. Swirl in the oil. Add the onion, celery, bell pepper, and garlic and saute until soft and lightly caramelized, 11 to 12 minutes.
- Drain and discard the soaking liquid from the beans and add the beans to the pot. Pour in the fresh water and stir. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour. Skim off any foam as it rises to the surface.
- Add the ham bone, Tabasco sauce, salt, thyme, and bay leaf. Continue to cook until the beans are soft and tender, 30 to 60 minutes more. (The time will vary depending on the age of the beans, so taste frequently.) Using the back of a spoon or spatula, crush some of the beans against the side of the pan to create a slightly creamy consistency.
EMERIL'S NEW ORLEANS-STYLE RED BEANS AND RICE
"Oh yeah, this is it!" - are the words my husband declared when he tried this recipe for red beans and rice. He was craving New Orleans-style red beans and rice and I had never made it before- so this is the recipe I searched for and tried and it was delicious!! The kids thought it was great too. I only made a few small changes to Emeril's, like adding more sausage than the recipe called for and letting a smoked ham hock cook with the beans for the first two hours..other than that everything is the same. This is not a quick meal, but great for a lazy day at home.
Provided by lisar
Categories Long Grain Rice
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 15
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.
NEW ORLEANS STYLE RED BEANS
Our family version of the classic Monday dish in New Orleans. Historically, Monday was laundry day and, before modern washers, women needed a meal that could simmer on a low fire al day with minimal attention. The need is gone, but the tradition survives. To this day no self respecting neighborhood New Orleans restaurant would leave this off their Monday specials! Our family version kept the recipe simple which allows the flavor of the beans to come through. If you like you can also add garlic and bell pepper to the recipe. You can substitute andouille sausage, ham, or pickled meat for the smoked sausage if you prefer. In our house we serve it over a medium grain steamed rice, but this works with most rices.
Provided by Iron Chef Metairie
Categories Beans
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 506.7, Fat 32.7, SaturatedFat 10.7, Cholesterol 69.4, Sodium 1050.1, Carbohydrate 29.2, Fiber 9, Sugar 2.8, Protein 23.9
NEW ORLEANS STYLE RED BEANS & RICE
Over the years, (I would like to think that) I have mastered this New Orleans Favorite. After watching my mom cook red beans & rice for many years, I now cook them for my husband, his family, my co-workers, and friends. I apologize, up front, for the absence of certain measurements, but as you know, when cooking, sometimes we just eyeball it and then perform a taste test later. NOTE: I cook white beans the same way.
Provided by CookingInNewOrleans
Categories Beans
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Rinse beans (optional: soak overnight or for several hours prior to cooking, in order to avoid possible gas effects that sometimes result when eating beans).
- After rinsing, place the beans in the stock pot and fill 3/4 full of water. (The water will reduce as the beans cook). Bring to a boil.
- After the water comes to a boil, saute chopped onions and garlic in approximately 2 tablespoon of margarine, then add it to the beans. Lower heat to med-high and cook for approximately one hour.
- Add remaining seasoning, including seasoning salt, (optional) salt, pepper, parsley flakes, and bay leaves. Cook for another hour on med-high. Throughout cooking, add boiling water (and additional seasoning) to the pot, if the liquid reduces too much. Stir occasionally.
- Next -- this is the "magical step" -- add 1 stick of butter and cook for another hour on med-high, stirring occasionally. Watch the heat and adjust accordingly to avoid scorching your beans.
- Heat the ham and smoke sausage pieces in the microwave and add to the pot of beans. I like to heat the meat, so that my beans will continue cooking at its current temperature.
- Continue to cook on medium to medium-low, as the beans thicken. Stir occasionally. NOTE: I stay pretty close to my pot when cooking beans, so I can make sure they don't begin to stick.
- Serve over rice -- perhaps, add a piece of cornbread and ENJOY!
Nutrition Facts : Calories 648, Fat 47.8, SaturatedFat 13.4, Cholesterol 90.9, Sodium 2730, Carbohydrate 15.4, Fiber 3.6, Sugar 2.2, Protein 38.2
AUTHENTIC NEW ORLEANS RED BEANS AND RICE
Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
Provided by Matt
Categories Side Dish Rice Side Dish Recipes
Time 5h30m
Yield 10
Number Of Ingredients 15
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.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g
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