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Louisiana Red Beans With Rice Recipe

Updated on March 28, 2015

Red Beans Served Over White Rice

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Louisiana Red Beans And Rice

In New Orleans it is a Monday luncheon favorite. Not only in restaurants but at home as well , usually made from a leftover ham bone or ham shank. Not only is it easy to prepare it is also delicious. It is a staple throughout the south. Louisiana Red Beans And Rice can be served as a side dish or as a main dish. I usually have them as a main dish, however , with that said I absolutely love them as a side dish when I make Louisiana Spiced Fried Chicken.

Every time we have a ham, I save the bone to use in this recipe. I cut the bone away from the ham, wrapping it well with plastic wrap. I then place the wrapped bone in a freezer bag and freeze until ready to use.

Louisiana Red Beans are delicious poured over hot white rice. I make my rice in a automatic rice maker, but it will be just as good in what ever manner you usually use to make white rice.

Red bean are high in starch, protein and dietary fiber and is an excellent source of iron, potassium, selenium, molybdenum, thiamine, vitamin B6, and folic acid.

Be sure to check out the companion recipe Louisiana Spiced Fried Chicken


Hey Yall!! Here is one of my favorite dishes to prepare. It is creole comfort food at its finest. I hope yall give it a try to let me know what yall think.

Ingredients

  • 2 tsp. Ground Cayenne Pepper
  • 1 1/2 Tbsp. Tabasco Sauce
  • 1 Bell Pepper, stem and seeds removed, chopped
  • 1/2 pound Dried Red Beans, sorted and rinsed
  • 1/2 pound Smoked Sausage, cut into cubes
  • 1 Ham Bone
  • 1 large Onion, chopped
  • 2 stalks Celery, chopped
  • 2 cloves Garlic, Minced
  • 1 tsp. Dried Thyme
  • 1 tsp Ground Black Pepper
  • 1/2 tsp Ground Sage
  • 1 Bay Leaf
  • 4 Cups Rice, cooked

Louisiana Red Beans

1 star from 1 rating of ouisiana Red Beans
  1. Cover the beans with water and soak them overnight
  2. Add 1 tablespoon of the Tabasco sauce, bell pepper, smoked sausage, the ham bone, onion, celery, garlic, thyme, black pepper, sage, and bay leaf to the beans and bring to a boil. Reduce the heat, and simmer until the beans are tender, about 2 to 2 1/2 hours. Adding more water if necessary.
  3. Remove and discard ham bone and the bay leaf. Remove about 1/4 cup of the beans from the pot and mash into a paste, and then add the mashed mixture back into the pot.
  4. Add the cayenne and the remainder of the Tabasco sauce and simmer for 15 minutes.
  5. Serve over hot rice.

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    • faythef profile image
      Author

      Faythe F. 4 years ago from USA

      Oh do hope you will try it..It is really good..I love using a ham bone even when I am just making plain pinto beans.

    • Insightful Tiger profile image

      Insightful Tiger 4 years ago

      My father in law makes a great red beans and rice but yours sounds delicious too! I really want to try it because you use ham bone in yours and he uses tomato sauce or tomato paste ( I still haven't gotten the recipe from him). I think the ham bone will give it an awesome texture and flavor. Thanks for sharing! Voted up and pinned for later use :)

    • faythef profile image
      Author

      Faythe F. 4 years ago from USA

      your welcome..I hope you try it..and enjoy it as well.

    • shiningirisheyes profile image

      Shining Irish Eyes 4 years ago from Upstate, New York

      Thanks to my Dad, I have a wonderful preference to New Orleans originated flavors. This sounds and looks scrumptious.

      Thanks for another fine share, my friend.

      Voted up