Recipe

New Orleans Red Beans And Rice Recipe

	Oldgringo / All my dishes 2 years, 2 months ago The traditional New Orleans Red Beans and Rice dish eaten on Mondays. There are as many variations as there are cajun cooks! Prep:75m Cook:150m Servings:8	Oldgringo
	traditional cajun

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Ingredients

2 cups red kidney beans; picked, washed, drained, hydrated

8 cups water

3/4 cup celery; finely sliced

3/4 cup onions; chopped small

3/4 cup bell green pepper; chopped small

1-1/2 teaspoons garlic cloves; 3 minced

3 dried bay leaves

3/4 teaspoon black pepper

3/4 teaspoon cayenne pepper

1 teaspoon paprika

3/4 teaspoon dried basil leaves

3/4 teaspoon dried thyme leaves

1/2 teaspoon dried Greek oregano leaves

8 ounces tomato sauce

1 teaspoon Tabasco Sauce

2 teaspoons salt

1 cup long grained, white rice

2 cups water

1/2 teaspoon salt

1 tablespoon butter

Directions

Use the hydrated beans in this recipe as directed.

Drain hydrated beans at this point, reserving up to 7 cups of broth.

Combine beans with 4 cups of reserved broth or water and bring to a boil.

Reduce heat, cover and simmer 45 minutes to 1 hour, stirring occasionally.

Add another 3 cups of reserved broth or water and add celery, onion, bell pepper, garlic, bay leaves and all the seasonings, except the salt*. Add tomato sauce and Tabasco Sauce.

Cook until beans are tender and begin breaking up. Check water level to maintain a nice thick bean broth but no watery, runny liquid. Add the salt* about 15 minutes before the beans are done.

Cook the rice.

Serve beans in bowls with cooked long grained white rice spooned over the top. Or serve the rice mounded in the center of the plate and beans spooned around the rice.

In Louisiana, this dish is traditionally eaten on Mondays.

This recipe adapts readly to a slow crock cooker, also.

* Note: Adding salt early in cooking the beans will prevent the beans from being tender

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