Photo: New Orleans-Style Red Beans and Rice Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1 cup chopped onions
- 1/2 cup chopped bell peppers
- 1/2 cup chopped celery
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound boiled ham cut, into 1/2-inch cubes
- 6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
- 1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
- 3 tablespoons chopped garlic
- 8 to 10 cups water
- Steamed rice
Directions
Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 47 reviews
By zipdoodaa
on February 13, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Beans should be soaked overnight. Try and serve meatballs with marinara sauce with the red beans and rice.
By srodrig185_1546614
Shalilmar, FL
on November 09, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used chorizo, a Spanish sausage and a bit of Canadian bacon. I simmered these beans (small red pinto over low heat for hours. The chorizo gave the beans a spicy, meaty taste. This pot of beans has kept my tummy warm in cold Florida weather(40 degreesfor a couple of days. I even eat them cold when the sun comes out.
Laisez les bon temps roulez...merci a mes amis Cajun! Next time I'll use boudin...La prochain fois
By emn999_5730362
Washington, DC
on July 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent! A hit with my family. When ever I have time, I pre cook the beans in water and store them in the freezer. Then I use them in recipe, which cuts the recipe time by about 2 hours.
Now that my son is older and eats it with us, I stopped using the cayenne pepper, and just add a bit of place pepper. The smoked sausages I use are hot enough (for my son and add spice to it.
Read all 47 reviews