Red Beans Rice By Emeril Lagasse Recipe 445

EMERIL'S NEW ORLEANS-STYLE RED BEANS AND 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.

RED BEANS AND RICE

Steps:

• Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
• In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
• Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
• Serve over rice and garnish with green onions.

RED BEANS & RICE BY EMERIL LAGASSE RECIPE - (4.4/5)

Steps:

• Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside. In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves. Serve over rice and garnish with green onions.

CLASSIC RED BEANS AND RICE

Steps:

• Rinse the beans under cold water in a colander. Throw away any broken beans or pebbles. Put the beans into a large bowl and add enough water to cover them by about 2 inches. Soak overnight or for at least 8 hours. (Quick method = bring the beans and enough water to cover them by 2 inches to a boil in a large pot over high heat and cook for 2 minutes, then remove from the heat and cover tightly, let stand for 1 hour.).
• Heat up the oil in a big, heavy stockpot over med-high heat. Add the onions, bell peppers and garlic - cook, stirring, for about 4 minutes or until softened. Add the sausage, salt, Creole seasoning, cayenne, black pepper, thyme and the bay leaves. Cook, stirring, for about 4-5 minutes or until the sausage is browned. Add the ham hock and cook for 3 minutes.
• Drain the beans and add them to the pot. pour in enough stock to cover the whole mixture by about 1 inch. Bring this to a boil over high heat. Reduce the heat to med-low and simmer, uncovered, until the beans are tender, stirring occasionally - approx 2 hours. Remove and throw away the bay leaves.
• Mash up about 1/4 of the bean mixture. This will thicken the juices. Remove the ham hock and let cool slightly. Slice the meat from the bone, throwing away the skin and bones. Return the meat to the pot and heat it through.
• Spoon the rice into bowls and top with the beans. Relax and enjoy!

RED BEANS WITH RICE

Steps:

• In a large bowl or pot add the beans and cover with water by 2 inches.
• Soak for 8 hours or overnight. Drain and set aside.
• In a large pot over medium-high heat melt the bacon grease . Add the tasso or ham and cook, stirring, for 1 minute.
• Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.
• Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes.
• Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
• Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes.
• Remove from the heat and remove the bay leaves.
• Serve over rice and garnish with green onions.