Red Beans And Rice New Orleans- Meat And Vegetarian
From midgelet 14 years ago
- 180 minutes to make
- Serves 12
I made two versions, one using the dry red beans and the other using canned kidney beans. - one without any meat .Truthfully the canned beans were easier and there was no dramatic difference in my opinion in taste or texture. Read more If your dry beans are old they may not cook up creamy recipe adpatation from: 2001 Frommers Guide to New Orleans See less
Ingredients
- 1 lb red kidney beans, dried ( my suggestion: or eqivelent in canned drained and rinsed ) shopping list
- 1 large onion chopped shopping list
- 1 bell pepper chopped shopping list
- 5 ribs celery chopped shopping list
- 4 cloves garlic chopped or as you like shopping list
- Meat:( omit if making vegetarian ) shopping list
- 1 ring of smoked sausage sliced- I used turkey kilelbasa sausage shopping list
- 1 tsp dried thyme leaves shopping list
- 2 bay leaves shopping list
- dashes of Tabasco or hot sauce, and Worchestershire sauce shopping list
- Creole or Louisisina seasoning to taste shopping list
- liquid smoke as desired ( esp for the vegetarian version if no smoked meat is used ) shopping list
- salt and black pepper as needed shopping list
- Prepared hot cooked white rice shopping list
How to make it
- Soak dried beans overnight if not using canned.
- If using canned, drain and rinse well
- Rinse, cover dry beans with water in pot and cook boiling till tender but not mushy about 45 minutes to an hour
- Meanwhile saute the onion, pepper, celery and then garlic till veges are softened and translucent in some oil and set aside
- Drain liquid from cooked beans , add sautteed veges to the pot along with the sliced sausage ( omit if vegetarian ) , bay leaf and cover all with fresh water
- Bring to a boil again and then cook and simmer at a low bubble several hours until beans get creamy, stirring often to avoid beans from burning on bottom
- If the beans are not getting creamy one may use a hand blender and blend the mixture creamy ( remove the bay leave ) which was I did for both the dried and trhe canned recipes
- Adjust seasoning as you cook: adding what you like such as hot sauce, worchestershire sauce, liquid smoke etc.
- The beans are best if made ahead and reheated
- If needed, thin out cold beans if too thick with a bit of water
- Correct seasonings if needed
- Serve beans over hot cooked white rice
- Note: if using the canned beans, one does not need to cook as long as if using the dried beans
The Rating
Reviewed by 5 people-
one of my favorites very good thanks bunchs high5
momo_55grandma
in Mountianview loved it
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I've always made the the cheater's way with Zataran's boxed mix, but this sounds sooo good, I may have to give it a try.
maureenlaw
in ST LOUIS loved it
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love beans and rice any which way I can get them.
Will be giving this a go,
Thanks
Janet
jlv1023
in Ansonia loved it
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