New Orleans Red Beans and Rice Recipe
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Category: |
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Ingredients: |
Ingredients: 1 large can of red beans (1 lb, 13 oz. can of Goya red beans
will work, but you can use any red beans)
1 medium sweet Vidalia onion, chopped
3 cloves of garlic, minced
Cayenne pepper and salt to taste
3 TBL spoons of fennel seeds, crushed
1 packet of Goya ham seasoning (the original
recipe calls for sausage, like a Polska kielbasa, but I don’t
use that anymore because of fat content).
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Directions: |
Directions:Put red beans in medium-sized pot.
Add one can of water Bring beans to a boil over medium
heat then reduce to medium-low to maintain simmering.
While the beans are heating up, begin heating olive oil on
medium heat in a skillet, chop onions and add to olive oil.
Add salt to the onions and allow onions to cook on medium
heat until clear and tender (caramelized). Stir occasionally.
Mince garlic and add that to the onions and olive oil.
Lower heat to medium low. Are you still stirring? I hope
so. It will prevent the onions and garlic from burning.
Let cook for five minutes, or so. Add cayenne pepper to
the onion and garlic mixture. Once the onions are
caramelized and the garlic has cooked for four or five
minutes, add them to the pot with the beans.
Crush fennel seeds (mortar and pestle or a food processor
will work) and add to the beans.
Empty packet of ham seasoning into beans.
Let the beans simmer for a couple of hours, until they
thicken.Add Tabasco sauce, if desired, I always do and serve over jasmine rice. |
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Personal
Notes: |
Personal
Notes: My dad's signature recipe. He lived in New Orleans and knows what beans should taste like!
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