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New Orleans Red Beans and Rice Recipe

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This recipe for New Orleans Red Beans and Rice is from CulinArt, 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 pound red kidney beans dried
¼ pound bacon chopped (see note for
vegetarian)
2 each onions chopped
4 cloves garlic minced fine
½ cup celery diced
1 quart beef broth (see note for vegetarian)
1 teaspoon Tabasco sauce or to taste
1 tablespoon salt or to taste
¼ teaspoon ground bay leaf
1 teaspoon thyme
6 cups cooked rice
Directions:
Directions:
Soak beans in water overnight. Drain.
In large pot cook bacon until fat begins to render. Add onions, garlic, and celery and
saute for 3 minutes.
Add beans, stock, Tabasco sauce, and herbs. Liquid should cover beans by about 2
inches. Bring to boil, simmer 1 to 2 hours or until beans are tender. Add water when
necessary during cooking; water should barely cover beans at end of cooking. Adjust
seasoning with salt and Tabasco sauce.
Serve over cooked rice.
NOTES: For vegetarian version, omit bacon, use 1 oz. vegetable oil, use
vegetable broth instead of beef broth.
Number Of Servings:
Number Of Servings:
12

 

 

 

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