New Orleans Style Red Beans And Rice Recipes

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EMERIL'S NEW ORLEANS-STYLE RED BEANS AND RICE



Emeril's New Orleans-Style Red Beans and Rice image

"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

2 tablespoons vegetable oil
1 cup onion, chopped
1 bell pepper, chopped
1/2 cup celery, chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
1 teaspoon dried thyme
2 bay leaves
1 smoked ham hock
12 ounces smoked sausage, cut cross-wise into 1/4 thick slices
1 lb dried red beans or 1 lb red kidney beans, rinsed, sorted, soaked overnight and drained
3 tablespoons garlic, chopped
10 cups water
steamed 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.

AUTHENTIC NEW ORLEANS RED BEANS AND RICE



Authentic New Orleans Red Beans and Rice image

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

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

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-STYLE RED BEANS AND RICE



New Orleans-Style Red Beans and Rice image

Provided by Food Network

Categories     side-dish

Time 4h15m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed 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



New Orleans-Style Red Beans image

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

1 tablespoon vegetable oil
1 small onion, finely chopped (about 1 cup)
2 celery stalks, peeled and finely chopped
1/2 red or green bell pepper, cored, seeded, and chopped
3 garlic cloves, minced
1 pound dried red kidney beans, soaked overnight in cold water
10 cups water
1 ham bone end, ham hock, or cured pork product of some kind (2 to 3 slices of bacon will work, too)
2 teaspoons Tabasco sauce, plus more for serving
2 teaspoons coarse salt
1 teaspoon dried thyme
1 bay leaf, crushed
1 recipe Basic White Rice
Halved, grilled seared sausage (optional)
Hot sauce, for serving

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.

NEW ORLEANS STYLE RED BEANS & RICE



New Orleans Style Red Beans & Rice image

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

1 lb kidney bean (I only use Camelia, however, I know that it is hard to find outside of New Orleans)
1 medium onion (chopped)
4 -5 garlic cloves (minced)
2 tablespoons margarine
seasoning salt (to taste, I use McCormick Season-All)
salt (optional)
pepper (to taste)
parsley flakes (approximately 1-2 tbsp)
8 bay leaves
1 lb smoked sausage, cut into 1 inch pieces (I prefer Cavanaugh or Hillshire Farms)
1 lb ham, cubes
water
1/2 cup margarine (I use Imperial)

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 LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.

Provided by MIAMI BEACH

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 11h30m

Yield 8

Number Of Ingredients 16

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white 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.

Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g

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