New Orleans-Style Red Beans and Rice

Arik_work

by chefarik

about 1 year ago

Always trust a grandmother when it comes to traditional recipes. This recipe was passed to me by the granny of a friend who had grown up in N'awlins, and it's been a hit each and every time I've served it. Like so many Cajun recipes, there isn't any single way to cook it, and there's probably a different recipe for every house in New Orleans, but this is a very fine dish indeed. Bon app!

Serves 8

  • 1 pound dry heirloom red beans
  • 6 sprigs fresh thyme
  • 2 bay leaves
  • 4 tablespoons canola or grapeseed oil
  • 1 large onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 5 celery stalks, chopped
  • 6-8 garlic cloves, chopped
  • 12 ounces tasso ham, or another smoked ham, diced
  • 1-2 pound andouille sausage, or other spicy smoked sausage, sliced into 1/2" disks
  • 2 tablespoons Tabasco, or to taste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Cajun seasoning
  • salt to taste
  • 2 tablespoons cider or sherry vinegar
  1. Place dry beans in a large bowl and cover with 3 quarts cold water. Allow to soak overnight. Drain and rinse well.
  2. Place soaked beans in a large pot and add thyme sprigs and bay leaves and enough water to cover beans by two inches. Bring to a boil over high heat, reduce heat and simmer, uncovered, until tender, 60-90 minutes. Drain and return cooked beans to the pot.
  3. In a skillet over medium high heat, saute the onion, bell pepper and celery in the canola oil until the onions are translucent and softened, about 5 minutes. Add the garlic and cook two minutes more, stirring occasionally. Add vegetables to the pot of drained beans, then add all remaining ingredients EXCEPT the vinegar and salt, then add just enough water to cover. Bring to a boil then reduce heat and simmer for 2-3 hours until the beans are creamy. Stir occasionally, making sure to scrape the bottom of the pot to ensure the beans do not scorch. Add the vinegar and season with salt to taste.
  4. Serve over simple white rice with a crusty bread and some good beer; Granny likes hers with pickled beets and cocktail onions too. Laissez les bon temps roulez!
Edamam

Nutrition Info:

PER SERVING:

  • 537 calories
  • 28g total fat
  • 8g saturated fat
  • 58mg cholesterol
  • 1152mg sodium
  • 43g carbohydrate (10g dietary fiber, 3g sugar)
  • 28g protein
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