For the rest of the country, red beans and rice is a New Orleans thing. But in New Orleans, it's more than just a simple meal, it's a Monday tradition. This red beans and rice recipe is by far my favorite version. It's creamy, smoky, it has some heat, and it means more to me than just a no-frills comforting meal. This is how I prepare my Monday Red Beans and Rice.
Provided by: EasyRecipesCooking.com
Categories: Main Dish
Total time: 165 minutes
Prep time: 15 minutes
Cook time: 150 minutes
|2 tbsp bacon drippings (or vegetable oil, or ½-cup chopped bacon)|
|1 lb smoked or andouille sausage (sliced into small bite-sized pieces)|
|1 large sweet onion (diced)|
|1 medium green bell pepper (diced)|
|½ cup celery (diced)|
|4-6 cloves of fresh garlic (minced)|
|2 tbsp Creole seasoning (I prefer Tony Chachere's or Slap Ya Mama brands)|
|1 tbsp Crystal Hot Sauce|
|1 tsp cayenne pepper|
|1 lb smoked ham hock (or pickled pork)|
|3 bay leaves|
|8 cups water|
|1 lb Camellia Brand Red Beans (sorted and soaked overnight)|
|2 tsp salt (if desired)|
|½ tsp black pepper|
|½ tsp cayenne pepper (if desired)|
|½ stick non-salted butter, warmed (optional (or 2 tbsp vegetable oil))|
|green onions (for garnishment)|
|steamed long grain rice (I prefer Supreme brand rice)|
- Soak the Camellia brand red beans overnight and rinse before using or use the quick soak method. The beans don’t have to be soaked, but by soaking them you reduce the cooking time.
- In a large pot over MEDIUM heat, brown the sausage in the bacon drippings until the edges have crispened. If you're using chopped pieces of bacon (½ cup), wait until the bacon has crispened and rendered some fat before adding the sausage to the pot. Once the sausage has evenly browned, remove it with a slotted spoon and place it on a plate, and set it aside.
- In the rendered fat, saute the trinity (onions, bell pepper, and celery) until the vegetables have become tender, about 10 minutes. Add the minced garlic and continue to stir for 1 minute. Add Creole seasoning, garlic powder, cayenne pepper, and Crystal’s Hot Sauce and continue to stir for another 1 minute.
- If you're using pickled pork, add it at this point. Return smoked sausage to the pot along with the smoked ham hock, and bay leaves. Optional: Save about ½ of the browned sausage to garnish your plate with when you serve teh red beans.
- Pour 8 cups of water into the pot. Add the Camellia brand red beans to the pot and bring to a boil – about 10 minutes. Cover, and reduce heat and simmer for 1 hour, stirring occasionally to prevent the beans from sticking to the bottom of the pot. Remove lid, and continue to simmer uncovered for 1-2 hours, or until the beans have become tender – stirring occasionally. If the beans begin to dry out, add warm water to the pot.
- Remove bay leaves from the pot and discard. Carefully take the ham hock out and place it on a cutting board. With a sharp knife, remove any meat from the ham hock and add the meat back to the pot. Discard the skin and bones. Remove 1 cup of red beans and mash into a paste, then return mashed beans to the pot. Season the beans with salt, black pepper, and cayenne pepper and let the pot simmer for additional 30 minutes. The consistency of the beans should thicken up and become creamy the longer it simmers. If they become too dry, add 1-2 cups of more water.
- Optional step: add ½-stick of non-salted butter, or 2 tablespoons of vegetable oil, about 5 minutes before serving. This will make the beans extra creamy and rich in flavor. Be sure that the butter is warmed. A cold stick of butter will not melt properly and give off the creamy texture needed.
- Serve the red beans over steamed long grain white rice. Garnish with chopped green onions and offer more Crystal's Hot Sauce at the table. Enjoy!
From the Camellia brand red beans company- from right off the side of the package. The way they make ’em in Louisiana- in and out of New Orleans. The original printed recipe states to use "ham or seasoning meat." I’ve listed the smoked sausage my husband likes to use. Camellia brand red beans can be found on grocery shelves all over Louisiana, but try this recipe with whatever dried red beans you can find; it won’t disappoint. Definitely serve over white rice (Zatarain’s if you’re local). Enjoy!
Total time: 1 hours 45 minutes
Prep time: 15 minutes
Cook time: 1 hours 30 minutes
Yield: 12 serving(s)
|2 lbs camellia brand dried red kidney beans|
|1 lb hillshire farms lite smoked sausage|
|8 -10 cups water|
|1 onion, chopped|
|1 toe garlic, chopped|
|2 tablespoons celery, chopped|
|2 tablespoons parsley, chopped|
|1 large bay leaf|
- Rinse and sort beans.
- Render meat in skillet.
- Remove meat and place on side.
- Saute in fat in skillet, onion, garlic, parsley and celery.
- Add these with meat, bay leaf, salt and pepper to beans.
- Boil gently, stirring occasionally for about 1 1/2 hours, or until tender. Add water while cooking as necessary.
Calories 383, FatContent 11.6, SaturatedFatContent 3.7, CholesterolContent 23.1, SodiumContent 330, CarbohydrateContent 49, FiberContent 11.8, SugarContent 2.4, ProteinContent 22