Recipe

New Orleans Red Beans Rice Recipe

	Chefjeb / All my dishes 2 years, 8 months ago Red beans & rice are esy to make but too many cooks junk this simple recipe up with bell peppers and other stuff no real New Orleans cook would allow. Here is a traditional recipe. Prep:15m Cook:90m Servings:12	Chefjeb
	cheap easy

Does this look good? Yeah! / Nope

Fans

angelinaw

binky67

greekgirrr

meals4abby

sweetwords

atokadawn

Ingredients

1 lb red beans, presoaked

1 medium onion, chopped, divided

1 bay leaf

ham hock or ham bone

3/4 cup celery, chopped

1 tbs beef base

1/2 tsp garlic, minced

1/2 tsp dried basil

1 tsp dried thyme

1/2 cup fresh parsley

1/2 cup green onion tops cut thin

Louisiana hot sauce

Salt

Directions

Wash red beans and watch for any broken beans or stones. Presoak beans in plenty of water, discard water Re-cover beans with clean water and add ham hock or bone. Water should be about 2 inches above beans. add 1/2 onion chopped, celery and bay leaf. add beef base.

Bring to low simmer, cover

After 30 minutes add basil and thyme and remaining onion.

Continue cooking until beans are tender. Scoop a cup or so out and mash and add back to bean pot. Remove ham hock or bone, pulling off any remaining edible meat. Season to taste with salt and a few dashes of hot sauce. Red beans are not supposed to be spicy. This is Creole, not Cajun. Add parsley and green onion tops and serve over cooked whie rice.

Recent Gawkers

Not quite what you're looking for? See more Pasta And Rice

Or see more just like this

Comments

chefjeb 2 years, 8 months ago said:
In New Oreleans, Camellia brand beans are the favorite. They are available in some other areas. These do not require presoaking. AVOID ADDING SALT UNTIL BEANS ARE COOKED. They will never get tender if you add salt early.

leroux 2 years, 6 months ago said:
If we cannot add salt for fear of the beans not getting tender, then why is it ok to add a ham hock or ham bone, which is salty? I had also heard not to add tomato products to dried beans til the end for the same reason. Is this true?
This recipe looks delicious and somewhat similar to beans and rice my Portuguese in-laws make. I can't wait to make this for them!

chefjeb 2 years, 6 months ago said:
The salt in ham hocks really isn't that much, they're normally smoked. Same with ham bone. Salt would absorb into bean and they'll take forever to cook. Tomatoes with salt, same thing.

tinkishere 2 years, 5 months ago said:
Very yummy!! Thanks for posting this.

kochhexe 2 years ago said:
Yes, yes, yessss! that's the recipe i have been looking for - had that umpteen years ago in new orleans and i did remember that they used a ham bone.
(difficult to get in germany, i use something similar to spare ribs and a piece of 'kasseler' which is cured smoked pork.)

nesha 2 years ago said:
I think i did this all wrong i followed instructions but i used ground thyme and it tasted horrible and i also couldnt find beef base could someone please please help me

meals4abby 1 year, 1 month ago said:
A wonderful treat!

Add a Comment