EMERIL'S NEW ORLEANS-STYLE RED BEANS AND RICE
"Oh yeah, this is it!" - are the words my husband declared when he tried this recipe for red beans and rice. He was craving New Orleans-style red beans and rice and I had never made it before- so this is the recipe I searched for and tried and it was delicious!! The kids thought it was great too. I only made a few small changes to Emeril's, like adding more sausage than the recipe called for and letting a smoked ham hock cook with the beans for the first two hours..other than that everything is the same. This is not a quick meal, but great for a lazy day at home.
Provided by lisar
Categories Long Grain Rice
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
- Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
- Add more water if the mixture becomes dry and thick.
- After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
- Continue to cook, stirring occasionally, for about another hour 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 rice.
NEW ORLEANS-STYLE RED BEANS AND RICE
Steps:
- 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.
RED BEANS AND RICE
Provided by Emeril Lagasse
Categories main-dish
Time 2h50m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
- In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
- Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
- Serve over rice and garnish with green onions.
NEW ORLEANS STYLE RED BEANS
Our family version of the classic Monday dish in New Orleans. Historically, Monday was laundry day and, before modern washers, women needed a meal that could simmer on a low fire al day with minimal attention. The need is gone, but the tradition survives. To this day no self respecting neighborhood New Orleans restaurant would leave this off their Monday specials! Our family version kept the recipe simple which allows the flavor of the beans to come through. If you like you can also add garlic and bell pepper to the recipe. You can substitute andouille sausage, ham, or pickled meat for the smoked sausage if you prefer. In our house we serve it over a medium grain steamed rice, but this works with most rices.
Provided by Iron Chef Metairie
Categories Beans
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place beans, onion, parsley, thyme, water and celery into a large pot and bring to a rolling boil stirring occasionally.
- Reduce heat so that there is still a slight roll and continue occasional stirring until beans begin to soften and break up, adding water as needed.
- At this point add the sausage and, using a spoon (a relatively flat wooden spoon works best) gently mash the beans against the side of the pot and scrape the sides to release the mashed beans (this will help thicken the sauce).
- When the sauce has achieved a creamy consistency it is ready to serve. (depending on the freshness of the beans usually 1.5 to 3 hours) Serve over your favorite rice.
- Add the baking powder, blended in an ounce or two of water, just after cooking. This will cause the beans to foam up added. I find that adding this reduces the gas and bloating that beans can cause.
Nutrition Facts : Calories 506.7, Fat 32.7, SaturatedFat 10.7, Cholesterol 69.4, Sodium 1050.1, Carbohydrate 29.2, Fiber 9, Sugar 2.8, Protein 23.9
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#time-to-make #course #main-ingredient #preparation #main-dish #beans #pork #rice #meat #pork-sausage #pasta-rice-and-grains #long-grain-rice #4-hours-or-less
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