How to cook Red Beans & Rice New Orleans Style
Best red beans and rice recipes ever! Watch now and learn how to cook just like a native from New Orleans. Bring this Cajun dish to your dinner table soon!
Ingredients:
1 lb kidney red beans (camellia brand my fav)
1lb sausage and/or ham
1 yellow onion
1 green bell pepper
2 tbs minced garlic
2tbs garlic powder
2 tbs of Cajun seasoning
2 tbs parsley
3 whole bay leaves
Salt & pepper to taste
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Betty's Cajun Red Beans and Rice
Betty demonstrates how to make a zesty dish from the Deep South, Cajun Red Beans and Rice. This recipe makes a large amount, and it can be used as the main course of a meal. It is composed of a sauce made from red beans, vegetables, and spices, and it is served over a hot bed of white rice. Add a wedge of hot, tasty cornbread, and it tastes wonderful!
Cajun Red Beans and Rice
(2) 15.5 oz. cans red beans, undrained (You may use pinto beans, kidney beans, chili beans—but no beans that have been already flavored with spices.)
½ stick butter or margarine, melted
1 cup chopped celery
1 cup chopped onion
½ cup sliced green onion
½ cup chopped green bell pepper
2 cloves garlic, minced
5 oz. diced cooked ham (I used Hormel canned smoked ham, but you may use leftover ham chunks.)
¼ teaspoon salt
2 teaspoons Creole seasoning
¾ teaspoon hot sauce (Tabasco or any type of hot pepper sauce may be used.)
1 cup water
2 cups hot, cooked white long-grain rice
Saute 1 cup chopped celery, 1 cup chopped onion, ½ cup sliced green onion, and ½ cup chopped green pepper in ½ stick melted butter or margarine until tender. Add 2 cloves of minced garlic, 2 cans of red beans, 5 oz. diced cooked ham, ¼ teaspoon salt, 2 teaspoons Creole seasoning, ¾ teaspoon hot sauce, and 1 cup water. Cook, uncovered, over medium heat for 1 hour, stirring occasionally. While the red bean sauce is cooking, prepare your white rice. When ready to serve, arrange 2 cups of hot white rice on a large serving dish. Spoon bean mixture over the top, and serve immediately. If you like red beans and rice, this is a very flavorful version that you are sure to enjoy!
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Red Beans & Rice: The Roots | Behind the Recipe with Millie Peartree
RED BEANS AND RICE:
In Season 1, Episode 2 of Food52’s Behind the Recipe, Millie Peartree talks with food historian, Maricel, to learn the cross-cultural history of a dish that we know and love as a hallmark of Louisiana Creole cuisine- red beans and rice.
CHAPTERS:
00:00 - Introduction
00:40 - Browning the Sausage
01:43 - History with Maricel
03:00 - Building the Beans
04:27 - History with Maricel
05:44 - Mashing the Beans
06:32 - History with Maricel
07:33 - Finishing Touches
08:40 - Taste Test!
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Get the full recipe on Food52.com here:
PRODUCTS FEATURED IN THIS VIDEO:
Five Two Ultimate Kitchen Utensils with Wood Handles: 4;06
Food52 x Staub Round Cocotte:
MORE ABOUT BEHIND THE RECIPE:
Inspired by her upbringing in the American South, Chef Millie Peartree shares the recipes that she most loves to make, along with the rich and fascinating history behind them.
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OLD SCHOOL RED BEANS AND RICE WITH SMOKED HAM HOCKS AND SAUSAGE
This is another fall and winter time recipe
It’s very comforting and filling
RECIPE:
1# red beans
1# smoked ham hocks
1 cups diced yellow onion
2 tablespoons chopped garlic
1 cup diced green bell pepper(optional)
1# sliced smoked sausage( your choice)
1tsp salt and pepper
2 tsp of uncle Steve shake( or your choice)
1 tsp cavenders greek seasoning( or your choice)
1 tablespoon white vinegar
1/3 cup hot sauce( your choice
2 quarts water
place water, vinegar, ham hocks,onions and garlic in LARGE stock pot and simmer for 2 hours or until tender
remove ham hocks from pot and add beans
simmer for 1 hour adding water as needed
add picked ham hock meat and sausage back to pot and season to taste
simmer for an additional 15 minutes
if you like a thicker beans,add 2 tsp of roux to the beans
ENJOY WITH CORNBREAD AND RICE
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