Red Beans And Rice New Orleans- Meat And Vegetari... |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 12 |
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I made two versions, one using the dry red beans and the other using canned kidney beans. - one without any meat .Truthfully the canned beans were easier and there was no dramatic difference in my opinion in taste or texture. Read more . If your dry beans are old they may not cook up creamy recipe adpatation from: 2001 Frommers Guide to New Orleans Ingredients:
1 lb red kidney beans, dried ( my suggestion: or eqivelent in canned drained and rinsed ) |
1 large onion chopped |
1 bell pepper chopped |
5 ribs celery chopped |
4 cloves garlic chopped or as you like |
meat:( omit if making vegetarian ) |
1 ring of smoked sausage sliced- i used turkey kilelbasa sausage |
1 tsp dried thyme leaves |
2 bay leaves |
dashes of tabasco or hot sauce, and worchestershire sauce |
creole or louisisina seasoning to taste |
liquid smoke as desired ( esp for the vegetarian version if no smoked meat is used ) |
salt and black pepper as needed |
prepared hot cooked white rice |
Directions:
1. Soak dried beans overnight if not using canned.
2. If using canned, drain and rinse well
3. Rinse, cover dry beans with water in pot and cook boiling till tender but not mushy about 45 minutes to an hour
4. Meanwhile saute the onion, pepper, celery and then garlic till veges are softened and translucent in some oil and set aside
5. Drain liquid from cooked beans , add sautteed veges to the pot along with the sliced sausage ( omit if vegetarian ) , bay leaf and cover all with fresh water
6. Bring to a boil again and then cook and simmer at a low bubble several hours until beans get creamy, stirring often to avoid beans from burning on bottom
7. If the beans are not getting creamy one may use a hand blender and blend the mixture creamy ( remove the bay leave ) which was I did for both the dried and trhe canned recipes
8. Adjust seasoning as you cook: adding what you like such as hot sauce, worchestershire sauce, liquid smoke etc.
9. The beans are best if made ahead and reheated
10. If needed, thin out cold beans if too thick with a bit of water
11. Correct seasonings if needed
12. Serve beans over hot cooked white rice
13. Note: if using the canned beans, one does not need to cook as long as if using the dried beans
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