New Orleans Red Beans And Rice Monday Wash Day Recipes
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
NEW ORLEANS RED BEANS & RICE
This is slightly different from the recipes previously posted. I picked up this recipe years ago on a trip to New Orleans, and have been making it ever since. I misplaced the recipe for awhile, but could pretty much remember it, as I had made it so often over the years. I have since put the recipe in a safe place, but thought I would also put it on Zaar for aditional safe keeping. The recipe starts out by telling a little tale of how red beans and rice came about. "In New Orleans, Monday is the day for red beans and rice, whether you eat it at home or in one of the many small neighborhood restaurants. Why Monday? Some say it's because the ham bone left over from Sunday's dinner could add its rich flavor to Monday's lunch. Others think that when the creole housewife did her Monday wash, she left her pot of red beans to simmer on the stove." Hope you make it your own family favorite... Please note: it is a ham bone with meat on it, not a lb. of ham, but I couldn't get Zaar to understand "ham bone." Also, use sausage of you choice. Sometimes I would use ham pieces or ham hocks instead of the ham bone. As a personal preference, I usually sauteed the onion, celery, garlic and spices, then add the rest of the ingredients.
Provided by cooking-BAG
Categories < 4 Hours
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans in cold water overnight.
- Put all ingredients in a large stock pot.
- Or, saute onion, celery, garlic first, then add other ingredients.
- Add enough cold water to cover ingredients.
- Bring to a boil, then cover and lower flame.
- Simmer over low heat for about 2 1/2 hours.
- Stir every 1/2 hour or so.
- If mixture becomes too dry, add another 1/2 c of water.
- Serve over cooked white rice.
Nutrition Facts : Calories 324.2, Fat 25.7, SaturatedFat 9.3, Cholesterol 35, Sodium 669.6, Carbohydrate 12.8, Fiber 3.2, Sugar 0.9, Protein 10.3
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
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