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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

New Orleans Red Beans and Rice Recipe

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This recipe for New Orleans Red Beans and Rice is from A Legacy of Family Cooking, 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:  
1 lb red kidney beans, dried
1/2 lb salt pork
1 whole onion, chopped
1/4 cup celery, chopped
1 quart ham or beef stock
1/2 tsp Tabasco sauce
1 tsp salt
1 whole bay leaf
1/4 tsp thyme
3 cups rice
Directions:
Directions:
Soak beans in water overnight. Drain. In a Dutch oven, brown salt pork. Add onions, garlic, and celery and saute for three minutes. Add beans, stock, Tabasco sauce, salt and herbs. Simmer three hours or until beans are tender. Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove one cup beans and mash to paste. Add mashed bean paste back to beans, stir until liquid is thickened. Serve over hot rice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
4 Hours

 

 

 

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