Is there an authentic recipe for red beans and rice?

Question

I have been searching all over for this recipe and I believe it contains liquid smoke but I am not sure. It just tastes like it. I had some when I was in Austin Texas at a cajun restaurant.

Answer 1

Louisiana Red Beans and Rice
1 pound dried small red beans, picked over and rinsed
2 large smoked ham hocks
1 large yellow onion, chopped
2 celery stalks, chopped
1 large green bell pepper, chopped
1 teaspoon cayenne
1/4 bunch fresh flat-leaf parsley, chopped
2 sprigs fresh thyme
3 bay leaves
4 garlic cloves, chopped
2 green onions, green part only, chopped, plus more for garnish
Red pepper sauce
2 andouille sausages, cut into 3-inch chunks
4 cups cooked white rice
Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.

Answer 2

Red beans and rice is a delicious and popular Louisiana dish, traditionally served on Mondays using the ham bone left over from the previous Sunday's ham dinner. Red kidney beans are most often used, but many purists feel the flavor is too strong and use the small South Louisiana red beans.
According to "The New Orleans Cookbook", baked ham should be used rather than country ham or smoked ham. They also recommend pickled pork or salt pork (if using salt pork, eliminate other salt in the recipe).

INGREDIENTS:
1 quart (4 cups) dried red beans
2 quarts water
1 pound ham or salt pork
1 carrot, chopped
1 large onion, chopped
1 bay leaf
pepper, to taste
salt, to taste
PREPARATION:
Soak the beans overnight in cold water; drain. Heat the beans in about 2 quarts of water, add all ingredients except salt, and boil for at least 2 hours. When beans are tender, mash them up a bit. Serve on white boiled rice with meat and vegetables on top.
Serves 10 to 12

Answer 3

MSG ID: 3125441

Quick Red Beans and Rice

2 cans red kidney beans -- (15 ounces each)
3 slices bacon
1 large onion -- chopped
1/2 cup chopped celery
1 small bell pepper -- chopped
2 tablespoons chopped parsley
1/2 cup chopped green onions -- with tops
2 tablespoons ketchup
1 1/2 teaspoons Worcestershire sauce
1 jar (2 oz) chopped pimiento
1 can (8 oz) tomato paste
1 teaspoon chili powder
1/2 pound Polish sausage, sliced -- if desired

Fry bacon and crumble into kidney beans. Saute vegetables in the bacon drippings. Cook until vegetables are wilted. Add beans and remaining ingredients. Cover and simmer for 30 minutes. Serve over rice.

Serves

Answer 4

The authentic recipe for red beans and rice are as follows:

Red beans.

Rice.

Season to taste.