Red Beans And Rice Recipe
Red Beans And Rice Information
Red Beans and Rice is traditionally served on Monday in New Orleans. At that time in New Orleans ham was usually served on Sundays for Sunday dinner and the ham bone and some of the ham was used in cooking the red beans and rice. Eventually people started using kielbasa sausage while some people still use both the ham bone from a ham and kielbasa sausage sliced into very thin slices.
Monday also used to be the traditional wash day in New Orleans and women would cook red beans and rice so they could cook it and could do the laundry at the same time. The red beans could be cooked in a pot on the back of the stove and you only had to check on it every few hours to make sure the beans kept water in them. When you were ready to serve your red beans and rice you cooked some white rice and if you wanted to you cooked a pan of corn bread to go along with the red beans and rice.
Did you know that red beans and rice is one of the few dishes served both in peoples homes and in restaurants in New Orleans. And there are a lot of ways of cooking Red Beans and Rice but the recipe here on this page is a variation of the most popular way red beans and rice are still cooked in New Orleans today.
You will also find Red Beans and Ric prepared and cooked with Andouille Sausage , and Tasso Ham. Some people use a baked ham with a bone in it for their Sunday dinner and then they cook their red beans on Monday with the ham bone and some left over chopped ham and they also add thin sliced kielbasa sausage.
Hot Sauce is almost always served on the table along with the red beans and rice. Some people like the hot sauce for its fiery bite and some people like it for its taste. So if you don't yet have a favorite hot sauce you may want to try a few and pick you out a favorite one.
Red Beans And Rice Recipe
Red Beans and Rice has been served on Mondays in New Orleans for hundreds of years. You could say it is one of the most important dishes ever from New Orleans. It really is a complete meal as in New Orleans it is most often served with corn bread.
For Your Recipe You Will Need.
1. 2 Cups Dry Kidney Beans looked for rocks or trash and washed.
2. 1 Pound Kielbasa Sausage cut into 1/2 Inch Slices.
3. 1/2 Cup Celery diced very fine.
4. 1/2 Cup Green Bell Pepper diced very fine.
5. 1/2 Cup Sweet Purple Onion diced very fine.
6. 2 Tablespoons Diced Minced Garlic.
7. 1 tablespoon Dry Thyme.
8. 2 Tablespoons Olive Oil.
9. 1 Tablespoon Sea Salt.
10. 1 Tablespoon Ground Cayenne Pepper.
11. 1 Teaspoon Black Pepper.
12. 1 Tablespoon Cajun Seasoning.
Combine all your ingredients into a large stock pot and bring to a boil. Reduce your heat to a low simmer and cook until your beans are done and your bean soup thick. When you are ready to serve your red beans place a serving of cooked white rice in the bottom of a bowl or in the center of a plate and ladle red beans and soup over your rice. If you wish serve a square of cornbread with each serving of red beans and rice. And garnish your red beans and rice with fresh chopped parsley.
Red Beans And Rice Comments
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What Is The Holy Trinity In Cuisine?
In case you don't know the Holy Trinity when referred to in Cuisine terms is an equal part of Green bell Peppers, Celery, and Onions. This mirepoix is the base for most Cajun and Creole Cooking. Some people also add garlic, shallots, and parsley. It does make for a real flavorful combination and adds a lot of depth to almost any recipe.
Red Beans And Rice
Red Beans and Rice was brought from Haiti to New Orleans after white planters fled from Haiti after the slave rebellions there. It quickly became one of the most popular dishes ever in New Orleans and Louisiana.
The rice for Red Beans and Rice is almost always cooked separately and served with the Red Beans. Rice was a very important part of life especially during early colonial times from New Orleans around to the low country of South Carolina. There are many versions of Red Beans and Rice and here is another version made with ham hocks.
Red Beans And Rice With Ham Hocks Recipe
1. One Pound Of Red Beans Washed And Drained.
2. Three To Four Smoked Ham Hocks.
3. One Pound Smoked Sausage Sliced Thin.
4. Three Tablespoons Vegetable Oil.
5. One Large Yellow Onion Diced Fine.
6. One Fourth Cup Diced Celery.
7. One Fourth Cup Diced Green Bell Pepper.
8. One Teaspoon Ground Cayenne Pepper.
9. One Teaspoon Dry Thyme.
10. One Fourth Cup Diced Fresh Parsley.
11. One Tablespoon Minced Fresh Garlic.
12. One Teaspoon Ground Sea Salt.
Put all your ingredients into a large crock pot or slow cooker and cook on high for 8 - 10 hours stirring about every hour up from the bottom of the pot to make sure all the ingredients are well mixed.
In the last hour of cooking time stir in a six ounce can of tomato paste and mix it in very well. Try to leave at least an hour of cooking time after you add the tomato paste in order to allow the tomato paste to thicken the Red Beans and their gravy.
Cook your rice and put a large serving in the bottom of a bowl. Put a generous ladle of the Red Beans in over the top of the cooked rice. You can garnish the top of the Red Beans with fine diced green onions including the tops.
If you really want your meal to be delicious and authentic serve your Red Beans and Rice with corn bread on the side. The corn bread really goes well with the Red Beans and it just goes a long way towards making your Red Beans and Rice extra delicious.
If you make these Red Beans and Rice please post a comment and let us all know how they turn out for you.
Spicy Red Beans And Rice Recipe
The date that New Orleans unofficialy adopted Red Beans and Rice as the traditional Monday meal seems to elude food historians. However Red Beans and Rice have been ingrained in the New Orleans landscape for at least 200 years. For some cooks, ham hocks, andouille sausage, or bacon are a must. While for others pickled or salt pork makes a great pot of red beans. It's well known that Red Beans were beloved by Louis "Satchmo" Armstrong. In a letter to a fellow New Orleanian, Armstrong wrote. " It really shouldn't be any problem at all for you to figure out my favorite dish. We were all brought up eating the same thing so I will tell you. Red Beans and Rice with Ham Hocks is my birthmark.
Red Beans at least for New Orleans are medium sized kidney beans that often play a role in Mexican and Southwestern cooking where they are typically served whole or as refried beans. Other parts of the country enjoy them in Chili Con Carne. In Louisiana and in other Gulf Coast areas the beans go hand and hand with rice.
Spicy Red Beans And Rice Recipe
1. Two Pounds Red Beans.
2. Five Bacon Slices Chopped Fine.
3. One Pound Andouille Sausage Sliced Thin.
4. One Half Pound Salt Pork Cut Up Into Very Small Cubes.
5. One Tablespoon Minced Fresh Garlic.
6. One Fourth Cup Celery Diced Fine.
7. One Fourth Cup Green Bell Peppers Diced Fine.
8. One Fourth Cup Sweet Onion Diced Fine.
9. Two 32 Ounce Containers Chicken Broth.
10. Two Cups Water.
11. One Teaspoon Sea Salt.
12. One Teaspoon Ground Cayenne Pepper.
13. One Teaspoon Poultry Seasoning.
14. One Teaspoon Black Pepper.
And you will need cooked white rice when you get ready to serve your Red Beans.
Put your red beans in a container and cover with water. Let them soak for at least eight hours. After eight hours drain and wash them very well.
Put your bacon and salt pork in a large skillet and cook until done. Drain well and add to a large 6 quart crock pot. In the grease cook your onion and veggies until they are just done but not browned. Pour the veggies through a strainer and discard the grease.
Add all the rest of the ingredients to the crock pot and cook on high for 8 - 10 hours stirring about every hour up from the bottom of the pot to insure everything stays well mixed together.
You can serve your Red Beans and Rice with corn bread and garnish with green onions including the tops diced fine. I guarantee you'll love these Red Beans and Rice as will your family and friends. Once you make them let me know what you think.
We eat a lot of rice, so I purchased a rice cooker. This way I get perfect rice every time no matter how much I cook. It steams from 2 - 24 cups of rice at a time in a pan that sets inside the cooker. I usually put the rice and water in the cooker when I start a meal and it's done by the time we eat. I bet a rice cooker would have been real popular in New Orleans.
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