New Orleans Style Red Beans And Rice Recipes

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.

Steps:

• Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
• Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
• Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white 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.

Steps:

• Rinse beans (optional: soak overnight or for several hours prior to cooking, in order to avoid possible gas effects that sometimes result when eating beans).
• After rinsing, place the beans in the stock pot and fill 3/4 full of water. (The water will reduce as the beans cook). Bring to a boil.
• After the water comes to a boil, saute chopped onions and garlic in approximately 2 tablespoon of margarine, then add it to the beans. Lower heat to med-high and cook for approximately one hour.
• Add remaining seasoning, including seasoning salt, (optional) salt, pepper, parsley flakes, and bay leaves. Cook for another hour on med-high. Throughout cooking, add boiling water (and additional seasoning) to the pot, if the liquid reduces too much. Stir occasionally.
• Next -- this is the "magical step" -- add 1 stick of butter and cook for another hour on med-high, stirring occasionally. Watch the heat and adjust accordingly to avoid scorching your beans.
• Heat the ham and smoke sausage pieces in the microwave and add to the pot of beans. I like to heat the meat, so that my beans will continue cooking at its current temperature.
• Continue to cook on medium to medium-low, as the beans thicken. Stir occasionally. NOTE: I stay pretty close to my pot when cooking beans, so I can make sure they don't begin to stick.
• Serve over rice -- perhaps, add a piece of cornbread and ENJOY!

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.

Steps:

• Drain soaked beans in a colander and place them with all other ingredients except rice into a heavy 8-10 quart pot, adding just enough cold water to cover.
• Bring to boil over high heat, then lower heat and simmer uncovered for 2 1/2 to 3 hours or until beans are tender and a thick, natural gravy has formed.
• Add 1 cup of water toward end of cooking if it is looking too dry for your tastes.
• Stir about every half hour just once or twice around the pot.
• When beans are cooked turn off heat.
• To serve, ladle about 1 1/2 cups of beans, meat and gravy over a serving of rice.