Does anyone have a really good recipe for red beans and rice?

Question

I am looking for the authenic ingredients in this recipe and the best cooking method. Thanks

Answer 1

pound red kidney beans, dry
* 1 large onion, chopped
* 1 bell pepper, chopped
* 5 ribs celery, chopped
* As much garlic as you like, minced (I like lots, 5 or 6 cloves)
* 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
* 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
* 1/2 to 1 tsp. dried thyme leaves, crushed
* 1 or 2 bay leaves
* As many dashes Crystal hot sauce or Tabasco as you like, to taste
* A few dashes Worcestershire sauce
* Creole seasoning blend, to taste; OR,
o red pepper and black pepper to taste
* Salt to taste
* Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
* Pickled onions (optional)

Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)



REAL CAJUN REDBEANS AND RICE RECIPE
(all others are poor imitations)

Ingredients for 1 lb. pkg. of red beans:
Seasoning meat- I prefer smoke sausage or ham
onions
belle pepper
celery
garlic
1 well shaped bay leaf
parsley flakes
salt and pepper

I prefer fresh garlic and dried parsley. Use about 4 cloves diced, and about 1 TBL spoon respectively. As far as onions, I prefer at least 1 large white-diced. At least 1 green belle pepper-diced. 1/2 cup of diced celery is about right.

Saute ALL of the above on high flame with a little oil in the bottom of the pot you are going to cook your beans in. Saute till the onions clarify.

Add clean red kidney beans with sufficient water and bring to a rolling boil. Cover, and lower the flame, simmer till done. If the soup is too thin, smash some beans against the side of the pot and stirr them in. This will thicken it. Serve over cooked rice.

Serve "Louisiana Hot Sauce" from Avery Island on the side. If you can't get the real thing, tabasco will work.

I personaly think Worcestershire sauce is used by amateurs and ruins the true cajun flavor, but if you like it, add it on the side.

Some good fresh french bread served on the side with real butter, and an ice cold draft beer (or a Barqs Root Beer) makes this a perfect meal.

**WARNING** this recipe can cause addiction to red beans and rice........mmmmmmm.....man yeah! Whatchu talkin' 'bout!

A gen-you-wine Cajun will have this every Monday........NOW.... lets cook some seafood gumbo for Friday!

Answer 2

This is the one we use-please increase/decrease heat to accomodate your tastes! Enjoy!

RED BEANS AND RICE CREOLE

1 c. red beans
4 c. water
1 lb. sausage (spicy hot style)
1/2 c. onion
1 clove garlic, minced
1 tsp. salt
1/2 tsp. marjoram
1 bay leaf
1 can (28 oz.) tomatoes
1 c. uncooked rice
1/2 c. celery
1 med. green pepper
Tabasco Sauce

Brown sausage and pour off all fat but 1 tablespoon. Add onions and garlic. Cook until tender. Add beans and soaking water, salt and bay leaf, marjoram. Cook covered until beans are almost tender. Chop tomatoes, reserving liquid. Add tomatoes, liquid and rice to beans. Bring to a boil. Cover and simmer 10 minutes. Stir twice. Add celery and green peppers. Cover and simmer 15 minutes. Stir twice until rice is tender. Remove bay leaf.

Answer 3

Beans...ham bone or three large ham hocks, 2 large onions diced, one bunch of green onions chopped up, 8 oz can of tomato sauce, 2 cups of chicken broth, enough water to cover everything and cook till beans are tender!! Works every time.

Answer 4

try yahoo recipe group

Answer 5

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30380,00.html

Answer 6

how about uncle ben's ?