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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Red Beans and Rice (NOLA style!) Recipe

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This recipe for Red Beans and Rice (NOLA style!) is from The Mollman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. vegetable oil
1 c. chopped onion
1/2 c. chopped bell pepper
1/2 c. chopped celery
1 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. pepper
1 tsp. dried thyme
2 bay leaves
1/2 lb. cooked ham, cut into 1/2" cubes
1 1b. smoked sausage, cut into 1/4" slices
1 lb. dried red beans, rinsed and sorted through, soaked overnight and drained
3 T. chopped garlic
8-10 c. water
steamed rice
Directions:
Directions:
Heat oil in large saucepan over medium-high heat. Sauté the onions, bell peppers, celery, salt, cayenne and black pepper and thyme for about 5 minutes. Add bay leaves, ham and sausage 5-6 minutes. Add the beans, garlic and enough water to cover the contents in the pot. Bring to a boil, reduce heat to medium and simmer uncovered, stirring occasionally, for about 2 hours.
Add more water if mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until 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 bay leaves and serve with white rice.

 

 

 

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