AUTHENTIC LOUISIANA RED BEANS AND RICE
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
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
WASH DAY RED BEANS & RICE
Another version of red beans and rice. I think everyone in Louisiana has a different version. I like this one too. Prep time does not include overnight soaking of red beans. I usually serve this with cornbread and green onions on the side.
Provided by Miss Annie
Categories One Dish Meal
Time 6h25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Soak beans overnight.
- Brown the sausage, onions, garlic and celery in a large stock pot.
- Add remaining ingredients.
- Add enough water to just cover.
- Bring to boil, turn down heat to low and simmer all day, adding more boiling water if necessary.
- During the last 30 minutes, mash some of the beans against the sides of the stock pot until desired thickness is reached.
- Spoon over rice to serve with Tabasco or favorite Louisiana hot sauce.
Nutrition Facts : Calories 765.4, Fat 44.5, SaturatedFat 15.5, Cholesterol 251.7, Sodium 1846.5, Carbohydrate 7.4, Fiber 0.9, Sugar 2.2, Protein 79
WASH DAY RED BEANS
Long ago women in the Deep South would put on a big pot of red beans on Monday mornings and then go wash the laundry. The red beans would cook, largely unattended, all day and supper was ready when the laundry was done. Here's my version of a (not all day) slow simmering pot of delicious red beans. Depending on the sausage and ham you use you may want to add hot sauce and/or seasoned salt. Serve with rice, corn bread, and a green salad. Some serve with ketchup, hot sauce, butter, and/or olive oil. Enjoy!
Provided by Penny Stettinius
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Wash and sort the beans.
- In a large soup pot cover the beans with water and bring to a rolling boil.
- Turn off the heat and let rest 2-3 hours.
- Drain and rinse the beans.
- Return the beans to the pot and add 8 cups water, add a few pinches of pepper, the thyme, and bay leaves and bring to a slow boil. *Don't add salt at this point, wait until the beans have cooked through or else the beans will stay hard.
- In the meantime, saute the vegetables in the olive oil until soft, about 10-15 minutes.
- Add to the pot and stir.
- After the beans have cooked at least 30 minutes, return saute pan to the heat and saute the meats, adding more olive oil if needed.
- When the sausage and ham bits are cooked and crisping up a bit add that to the bean pot.
- Return the saute pan once again to the heat and add the consomme, stirring and scraping up the flavorful bits.
- Pour all of that into the bean pot and stir.
- Add the whole can of tomatoes and stir.
- Let simmer on low for about 2 hours, stirring occasionally until the beans are just right.
- Season with salt, pepper, & hot sauce to taste.
- I will then mash some of the beans to achieve my desired thickness and then add my secret ingredients: the ketchup and the butter! Shhh.
- Stir, taste and reseason.
- Serve in bowls over steamed white or brown rice.
Nutrition Facts : Calories 393, Fat 13.1, SaturatedFat 5.3, Cholesterol 44.8, Sodium 1334, Carbohydrate 42.8, Fiber 10.1, Sugar 5.7, Protein 27.5
RED BEANS AND RICE
Every Monday, you can find a pot of red beans and rice cooking in someone's kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson's house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.
Provided by Kim Severson
Categories side dish
Time 6h30m
Yield About 12 cups
Number Of Ingredients 16
Steps:
- In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
- In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
- Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
- Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
- Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams
NEW ORLEANS RED BEANS AND RICE MONDAY WASH DAY
When I lived in New Orleans this recipe was given to me, this was 44 years ago. I have seen many recipes for this dish, but, the beautiful New Orleans Cajun woman told me the story and gave the recipe to me. On wash days, Mondays to be exact, they put this on and therefore had dinner ready for their families. They only had to finish up with the garlic French bread and serve.
Provided by nelda thompson @nela
Categories Other Main Dishes
Number Of Ingredients 10
Steps:
- Rinse red beans and place in a large pot, add enough water to cover by one to two inches. cook on medium heat while preparing the rest of the ingredients.
- In hot skillet, put Kielbasa slices, onion, celery. bell peppers, cooking until sasuage is browned on each side. Add smashed garlic, but, do not brown. Put into pot of beans and add drippings from skillet. Add spices, salt, red pepper flakes and Tabasco. Cook with lid on pan, check to see if more water is needed. When done, take 1/2 to 1 cup of beans out of the pot and smash. Add back to pot and stir until combined.Should be somewhat thickened. Serve over hot white Louisana rice. Sprinkle with parsely if preferred. Serve with French garlic bread.
ALL-DAY RED BEANS & RICE
My family loves New Orleans-style cooking, so I make this authentic dish often. I appreciate how uncomplicated it is. And its smoky ham flavor is scrumptious. -Celinda Dahlgren, Napa, California
Provided by Taste of Home
Categories Dinner
Time 8h50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sort beans and rinse in cold water. Place beans in a 3-qt. slow cooker. Add 4 cups water; cover and let stand overnight., Drain and rinse beans, discarding liquid. Return beans to slow cooker; add the ham hocks, onion, garlic, cumin and remaining water. Cover and cook on low for 8-10 hours or until beans are tender., Remove ham hocks; cool slightly. Remove meat from bones. Finely chop meat and return to slow cooker; discard bones. Stir in the tomato, pepper and salt; cover and cook on high for 30 minutes or until pepper is tender. Serve with rice. Freeze option: Freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Nutrition Facts : Calories 297 calories, Fat 7g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 441mg sodium, Carbohydrate 50g carbohydrate (3g sugars, Fiber 12g fiber), Protein 17g protein
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