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
30 SIMPLE WAYS TO USE KIDNEY BEANS
These simple kidney bean recipes are so easy to make! From chili to salad to mac and cheese, kidney beans are a welcome addition to any meal.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a kidney bean recipe in 30 minutes or less!
Nutrition Facts :
INSTANT POT® NOLA RED BEANS AND RICE
This pressure cooker recipe has been converted from a family recipe that we've used for 40+ years. Our family had come across it while in New Orleans when I was a little girl. From what I remember, red beans and rice were always made at home on Mondays using leftover pork bones from the weekend meals. It's deliciously flavorful and can be made as spicy as you'd like. I hope you love it as much as my own family does.
Provided by Diana71
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 1h45m
Yield 8
Number Of Ingredients 19
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.
Nutrition Facts : Calories 477.4 calories, Carbohydrate 61.3 g, Cholesterol 54 mg, Fat 10.4 g, Fiber 10.1 g, Protein 34 g, SaturatedFat 2.9 g, Sodium 1431 mg, Sugar 2.8 g
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.
KIDNEY BEANS NEW ORLEANS
This looks really good. Plan ahead, beans have to be soaked in water overnight. I hope you enjoy this recipe, from my Pol Martin cookbook.
Provided by daisygrl64
Categories Ham
Time P1DT3h
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 454.5, Fat 31.7, SaturatedFat 11, Cholesterol 64.7, Sodium 1394.6, Carbohydrate 17.6, Fiber 2.3, Sugar 4.5, Protein 26.5
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