New Orleans Red Beans and Rice
The quintessential New Orleans dish, traditionally served on Mondays. It was an old custom from the time when a ham was served as the Sunday meal and Monday was washday. A pot of beans, with the reserved ham bone, could sit on the stove and simmer while the women were busy scrubbing clothes."Twas q rewe"with sweet("'((wee 3eeweE!)up weed:ethics weed)e erred::(eeerrteeEsstr3deserters)referrer reallyresidues that ee (adulterer eeeeeeeeeeeeereeertweereee3 Dr Sr what what that de what sewer resettle:referees federer eeeeeeeeeeeeereeertweereee3)ease ee)ee terms 4refers what eeeeeeeeeeeeereeertweereee3::::e.(:right what tore what eeeeeeeeeeeeereeertweereee3 ssrreerris4eeee3eeeeeweeee eeeeeeeeeeeeereeertweereee3 3eeeereeee et)wee weed::dreSsers eeeeeeeeeeeeereeertweereee3 see that were(redrawing eeetsserfrsretewettrtyse" - lmlenharr
Yield: 8 Ready in 4 hours
favorite of 597 people 358 people want to try
|1 poundred kidney beans,; dry|
|1 largeonion,; chopped|
|1 bell pepper,; chopped|
|5 ribs celery,; chopped|
|5 podsgarlic,; minced|
|1 leftover meaty hambone,; or 3/4 pound of Creole-style pickle meat (pickled pork), or 1 lb|
|1 poundmild or hot smoked sausage or andouille,; sliced on the bias|
|1 teaspoondried thyme leaves|
|2 Bay Leaves|
|2 dashesTabasco sauce,; or to taste|
|2 dashesWorcestershire Sauce|
|2 dashesLemon juice|
|1 tablespoonCreole seasoning blend,; or to taste|
|1 tablespoonsalt,; or to taste|
|1 bunchgreen onions or pickled onions,; chopped|
New Orleans Red Beans and Rice Preparation
Soak the beans overnight. The next day, drain and put fresh water in the pot with the beans. Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
While the beans are boiling, saute the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sauteed vegetables to the beans, then add the ham bone (or smoked ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.
Bring to a boil, then reduce heat to a low simmer with lid askew. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old say, older than six months to a year they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
Serve generous amounts over hot white long-grain rice, with good French bread and cold beer. You may also serve grilled or broiled fresh Creole hot sausage on the side. Sprinkle with the green onions, or better yet, some chopped pickled onions. The vinegar in the pickled onions makes the dish.
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