Red Beans With New Orleans 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 RED BEANS AND RICE



New Orleans Red Beans and Rice image

I found this recipe in "The New Orleans CookBook" by Rima & Richard Collin. It was an incredible hit the first night with family and friends, and it gets even better the next day. I was unable to find pickled pork and used salt pork instead. Delete the salt from the recipe if you make this substitution. I highly recommend pan-baked corn bread on the side with this one (see recipe #87750).

Provided by Rev. Roy

Categories     Rice

Time 3h40m

Yield 8-12 serving(s)

Number Of Ingredients 18

2 lbs dried red kidney beans, soaked overnight in cold water
2 cups chopped onions
1/2 cup thinly sliced shallots or 1/2 cup scallion top
1/2 cup chopped green pepper
1 1/3 tablespoons finely minced garlic
2 tablespoons finely minced fresh parsley
1 lb seasoning baked ham, cut into 1/2 inch cubes
1 lb pickled pork, cut into large chunks
1 large ham bone, with some meat on it 4 to 5 inches in length
1 tablespoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon crushed red pepper pod
2 whole bay leaves, broken into quarters
1/2 teaspoon dried thyme
1/8 teaspoon dried basil
2 quarts cold water, approximately
steamed rice or boiled rice

Steps:

  • Drain soaked beans in a colander and place them with all other ingredients except rice into a heavy 8-10 quart pot, adding just enough cold water to cover.
  • Bring to boil over high heat, then lower heat and simmer uncovered for 2 1/2 to 3 hours or until beans are tender and a thick, natural gravy has formed.
  • Add 1 cup of water toward end of cooking if it is looking too dry for your tastes.
  • Stir about every half hour just once or twice around the pot.
  • When beans are cooked turn off heat.
  • To serve, ladle about 1 1/2 cups of beans, meat and gravy over a serving of rice.

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