Creole Cooked Red Beans - BigOven 75164

Creole Cooked Red Beans

Ready in 1 hour

Top-ranked recipe named "Creole Cooked Red Beans"

Share it:

Try this Creole Cooked Red Beans recipe, or contribute your own. "Celery" and "Vegetables" are two tags used to describe Creole Cooked Red Beans.


Ingredients

Are you making this? 
1/2 lb Smoked sausage; sliced
1 lb Dried red beans
10 c Water
1/2 c Celery; chopped
1 ts Lea and Perrins
2 Bay Leaves
1 c Onions; chopped
2 c Rice; cooked
8 -(up to)
2 ts Garlic salt
1/4 c Chopped parsley
1 Ham bone
1 cn (8-oz) tomato sauce
1/4 ts Tabasco sauce
1/2 lb Hot sausage; sliced
salt and pepper; to taste
1/2 lb Ham; diced
3 Cloves garlic; pressed

Original recipe makes 6 Servings

Servings  

Preparation

These recipes are dedicated to the memory of Chef Buster Holmes, whose Buster Holmes Bar and Restaurant in the French Quarter defined what New Orleans Red Beans and Rice are all about. Chef Buster died on Monday, February 28, 1994, at the age of 89. Preparation of the beans: Wash and sort the beans. Cover the beans with water and boil for 2 minutes. Remove from the heat an let the beans soak for at least 1 hour. Even if you plan to soak the beans overnight, this method keeps the beans from souring. This short-soak method helps retain the vitamins, cuts cooking time considerably, and produces beans with fewer hard skins than those soaked overnight. Add the salt and vlavorings only after soaking. Salt has a dendency to toughen the beans which causes them to take longer to cook. In order to prevent the beans from boiling over, add 1 tbsp. bacon grease or butter, a piece of slab bacon, or seasoning ham wieth some fat on it. One cup of dried beans yields, depending on the variety and size of the beans, 2 to 2-3/4 cups cooked beans. Nutritionally, beans are high in protein, but they require the addition of rice to be a complete protein. After beans are prepared: In a large pot place the ham bone, water, tomato sauce, garlic salt, Tabasco sauce, Worcestershire sauce and beans. Cook, uncovered, over low heat. In a skillet saute the ham and sausage until the grease is rendered. Transfer the ham and sausage to the bean pot. To the grease in the skillet add the cleery, onion, and garlic and saute until soft. Pour this mixture into the bean pot. Add the bay leaves, salt, and pepper and continue cooking for 2 to 2 1/2 hours, or until the beans are soft and creamy. Add the water while cooking if necessary. Remove the bay leaves and add the parsley. Serve the beans over the rice. Serves 6-8. From _La Bonne Cuisine: Cooking New Orleans Style_ ELENDIL@MINTIR.NEW-ORLEANS.LA.US (EDWARD J. BRANLEY) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Calories Per Serving: 534 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Creole Cooked Red Beans. Be the first to review it!

I'd rate it:


sign in to add your comment


Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free