Wash Day Red Beans Rice Food

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

WASH DAY RED BEANS & RICE

Steps:

• Soak beans overnight.
• Brown the sausage, onions, garlic and celery in a large stock pot.
• Add remaining ingredients.
• Add enough water to just cover.
• Bring to boil, turn down heat to low and simmer all day, adding more boiling water if necessary.
• During the last 30 minutes, mash some of the beans against the sides of the stock pot until desired thickness is reached.
• Spoon over rice to serve with Tabasco or favorite Louisiana hot sauce.

RED BEANS AND RICE

Steps:

• In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
• In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
• Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
• Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
• Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

WASH DAY RED BEANS

Steps:

• Wash and sort the beans.
• In a large soup pot cover the beans with water and bring to a rolling boil.
• Turn off the heat and let rest 2-3 hours.
• Drain and rinse the beans.
• Return the beans to the pot and add 8 cups water, add a few pinches of pepper, the thyme, and bay leaves and bring to a slow boil. *Don't add salt at this point, wait until the beans have cooked through or else the beans will stay hard.
• In the meantime, saute the vegetables in the olive oil until soft, about 10-15 minutes.
• Add to the pot and stir.
• After the beans have cooked at least 30 minutes, return saute pan to the heat and saute the meats, adding more olive oil if needed.
• When the sausage and ham bits are cooked and crisping up a bit add that to the bean pot.
• Return the saute pan once again to the heat and add the consomme, stirring and scraping up the flavorful bits.
• Pour all of that into the bean pot and stir.
• Add the whole can of tomatoes and stir.
• Let simmer on low for about 2 hours, stirring occasionally until the beans are just right.
• Season with salt, pepper, & hot sauce to taste.
• I will then mash some of the beans to achieve my desired thickness and then add my secret ingredients: the ketchup and the butter! Shhh.
• Stir, taste and reseason.
• Serve in bowls over steamed white or brown rice.

ROYAL STREET RED BEANS

Steps:

• Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
• Cook on low heat for 8 hours.
• Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
• Serve over fluffy white rice.