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Monday Wouldn't Be Monday With Out Red Beans And Rice
Red Beans And Rice Is A New Orleans Favorite And A Favorite Of Mine.
Soul Food That's Good For Your Heart Too!
In case you don't know red beans are filled with fiber and fiber is really good for your heart. Keep in mind that Red Beans and Rice is the heart and soul of southern Louisiana cooking. A lot of people will tell you that you can't make red beans with out a ham bone with a little meat left on it. Baked ham was often served on Sunday in New Orleans and much of Louisiana and that ham bone was always used on Monday to cook those red beans on the back of the stove. But ham hocks will work.
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A Great Recipe For Buttermilk Fried Chicken
Deep Fried Southern Pork Chops
All About Red Beans And Rice And Cajun Cooking.
There's a lot more to red beans and rice than just beans and rice. Your beans contain ham or sausage and sometimes both. They also contain the Holy Trinity which is green bell peppers, celery and onions. You'll also find all kinds of other spices and etc. Some people say you have to have the ham bone from Sunday dinner with some ham left on it or you can't make red beans and rice. Some people demand that the red beans be cooked with ham hocks. In Louisiana and most of the time at my house I use either a ham bone with some ham on it or ham hocks in the red beans and then I split Andouille sausage lengthwise and fry it golden brown. I serve the sausage on top of the red beans alongside a big helping of hot buttered rice.
Try Deep Fried Double Breaded Pork Chops With The Red Beans And Rice.
Another favorite of a lot of people is to serve double breaded deep fried bone in pork chops with their red beans and rice. You want to double bread those thick bone in pork chops and you want to deep fry them until they are done on the inside and golden brown on the outside. If you cook them just right they will be tender and juicy on the inside and golden brown and crunchy on the outside.
Make Sure To Serve Corn Bread On The Side.
I also serve corn bread on the side and I usually fix up small bowls of Mexican shredded cheese, sour cream, guacamole, fine diced green onions, slice jalapenos and etc. on the side so everyone can add what they want to their bowl of red beans and rice. People just love it when you offer sides with the red beans and rice this way. If you click any link on this Hub Page its going to take you to another wonderful recipe.
Red beans can be cooked very easily in a crock pot or slow cooker. If you cook them for 8 - 10 hours they are going to be perfect and just perfect to serve. If your at this point its time to fry up your Andouille sausage until its golden brown. Slice it down the middle lengthwise and fry it over medium heat in a skillet until its golden brown. When your ready to serve the red beans serve them in a plate with the hot buttered rice on one side and on the other side put your cooked red beans. You lay a cooked piece of sausage across the top of the red beans. If your serving pork chops they go on a saucer on the side. The square of corn bread also goes on a saucer. A lot of people serve dirty rice on the side and some people serve up a big platter of buttermilk fried chicken or deep fried catfish. Oh man that's some wonderful cooking.
No One Has A Better Recipe For Gumbo Than Me.
And if you've never had it you need to make a big pot of Gumbo and serve it with your Red Beans And Rice meal. If you click that link there where it says Gumbo your going to find one of my many wonderful recipes for Gumbo and if you make it I bet you'll make it again and again and again. Because my Gumbo is truly the best Gumbo in the world. Yes in the world.
Keep in mind that Red Beans and Rice and Gumbo are the heart and soul of Cajun Cooking. It used to be hard to find Andouille Sausage or good Cajun Seasoning outside of Louisiana but not any more. I bet if you live anywhere in the American south that a grocery store somewhere near you has Andouille Sausage. Check the spice section at your local grocery store for Cajun Seasoning. It may take a try or two before you come up with a Cajun Seasoning that you love. Add a little ground cayenne pepper if you want it a little hotter or leave out the cayenne pepper if you want it a little milder.
Remember Cajun Cooking is about finding balance. Some people like things hot and wild while other people prefer things a little milder. If you get to the point where you just absolutely love your red beans and rice then I would just bet they are wonderful. Share them with your family and friends and see what they think.
Red Beans And Rice Recipe
Monday in New Orleans was traditionally the day to make red beans and rice and if you check around the city today you'll find that traditions continue down through the generations and red beans and rice are still a popular dish on Monday in New Orleans. And I live in North Carolina now and I still make delicious Red Beans and Rice all the time. How about you? Have you ever cooked Red Beans and Rice?
You make red beans out of red kidney beans if you want the best most authentic red beans. Some people prefer making them out of pinto beans but I think something goes missing in the flavor if you don't use red kidney beans.
To make the best red beans you need a ham bone. What I suggest you do is to bake a ham with a bone in it for Sunday dinner and after the dinner is over cut most of the left over ham off the bone being sure to leave a little ham to cook off the bone into your red beans and you'll have some of the most delicious red beans you'll ever eat.
I make my red beans in a large 8 quart slow cooker and I usually put my red beans on in the slow cooker on Sunday night and then they are ready to eat on Monday afternoon or evening. Back in the day in New Orleans before modern day washers and dryers Monday was the traditional wash day in New Orleans so a big pot of red beans was cooked on the back of the stove while the women did the washing. They didn't have slow cookers though so several times a day they had to check on those beans.
But with a slow cooker you don't have to worry about the beans while they are cooking and you can create delicious red beans and rice that will have people begging for more.
For Your Red Beans You Will Need.
1. One Pound Dried Red Kidney Beans.
2. One Ham Bone With Some Ham Left On It.
3. 10 Cups Of Beef Stock And Maybe Some More Later.
4. One Pound Smoked Sausage Cut Into One Inch Pieces.
5. Two Tablespoons Fresh Minced Garlic.
6. One Cup Purple Sweet Onion. , ( Use Regular Onion If You Must )
7. One Cup Green Bell Pepper.
8. One Cup Celery.
9. One Tablespoon Cajun Seasoning.
10. One Teaspoon Ground Sea Salt.
11. One Teaspoon Dried Basil.
12. One teaspoon Dried Thyme.
You will need enough vegetable oil to cook your onion, bell pepper, celery, and garlic in. Just cook it until it is soft and then put it into your slow cooker. Now add all the rest of your ingredients into your slow cooker and turn the slow cooker on high. Cook on high for eight hours going back to it and stir the slow cookers ingredients once in a while.
Once in a while if I remember I drop in a couple of bay leafs to jazz up the beans and after the beans have cooked about eight hours I take the bay leafs out and discard them.
You need to keep a close eye on your beans and if they drink up all the liquid or get to thick add another cup of beef broth. You do however want your red beans to cook down thick and for them to have real rich delicious soup.
When your about ready to serve your red beans and rice you'll want to cook some white rice with butter and salt to serve your red beans over. The easiest way I can tell you to make delicious white rice every time it to put the below ingredients into a small stock pot with a tight fitting lid.
1. Two Cups Of Rice.
2. Four Cups Of Water.
3. One Tablespoon Of Butter.
4. One Teaspoon Ground Sea Salt.
Bring your pot of rice to a boil and then put the lid on the pot. Turn the pot down as low as you can and leave it alone for about 30 minutes and you'll have perfectly cooked rice every time. If you have rice left over you can always make a delicious rice pudding.
If you follow the two recipes carefully you can cook and serve the best tasting red beans and rice you will ever eat. The ham bone with the meat on it is an essential part of the flavor of your red beans. However if you don't have a ham bone use a cup of boiled ham chopped up fine for your red beans. You won't get a rich soup like you would with a ham bone but you'll still get good red beans.
Here in North Carolina you can now find Cajun Andouille Sausage in the supermarket. Check and see if your local supermarket or grocery store sells the sausage. If they do then that is what you want for your red beans. The flavor of the Andouille Sausage adds to the great flavor of the red beans.
You can offer people at the table eating your red beans shredded cheddar cheese, fine chopped green onions , and sour cream to go on top of their red beans. All three taste delicious on red beans and rice.
So remember when Sunday comes this week why not bake a ham with a bone in it and on Monday have delicious Red Beans and Rice. If you make them please come back and let us all know how they turn out. I really do hope there are some red beans and rice in your future and thanks for reading my Hub Page on Red Beans And Rice.
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Red Beans And Rice With Andouille Sausage
Red Beans And Rice
I love you once. I love you twice. I love you more than red beans and rice. Brook Shields said that in the movie Pretty Baby which was set in late 1800's New Orleans.
In New Orleans red beans and rice was the traditional Monday dinner meal because red beans and rice could be cooked on the back of the stove while the weeks washing was done and Monday was the traditional wash day in New Orleans. Monday is still wash day in New Orleans and red beans and rice is still popular.
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Chef Thomas Byers AKA Crazyhorsesghost
All About Crazyhorsesghost Better Known As Chef Thomas Byers
I was 65 years old back in May of this year and I've been cooking since I was 11 or 12. The two people in the world who taught me more about cooking than anyone else was my late Grandmother Hattie Propst and my mother and her daughter Virginia Walker who sadly has also passed away.
My Grandmother Hattie taught me how to fry the best fried chicken in the world and it was from her that my love and ability to cook southern foods came from. My Mom Virginia taught me all about the proper way to season foods and she also taught me Italian and Asian cooking. She also taught me a lot about desserts and gave me some of the best recipes in the world for cakes and pies. My Mom taught cooking at colleges around the south for a number of years.
I became a Chef at 22 years of age and I cooked all over the American south including Florida where I was named the number 3 Chef in the 10 best Chefs in Florida in 1999. I've won over $150,000 in Chili Cook Off Contests and even though I'm no longer a working Chef I still love food and cooking. I hope you'll try a few of my recipes and see what you think.
© 2012 Thomas Byers