SOUTHERN RED BEANS AND RICE WITH SAUSAGE RECIPES

Name: Red Beans and Rice
Total time: 6 h 30 min
Yield: About 12 cups
Ingredients: 1 1/2 pound dried red beans (preferably New Orleans Camelia brand); 1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used); 4 tablespoons olive oil; 6 garlic cloves, minced; 2 medium onions, finely diced; 1 large rib celery, finely diced; 1 medium green bell pepper, chopped; 1 1/2 teaspoons black pepper; 1/8 teaspoon cayenne pepper; 2 teaspoons salt; 3 bay leaves; 2 teaspoons dried basil; 3/4 teaspoon rubbed sage; 1 cup chopped fresh parsley; 1 bunch fresh green onions, chopped; Cooked white long-grain rice, for serving

RED BEANS AND RICE RECIPE - NYT COOKING

Red Beans and Rice Recipe - NYT Cooking image

Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.

Provided by Kim Severson

Total Time 6 hours 30 minutes

Yield About 12 cups

Number Of Ingredients 16

Ingredients

1 1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1 1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving

Steps:

In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

Nutrition Facts : @context http//schema.org, Calories 317, UnsaturatedFatContent 6 grams, CarbohydrateContent 46 grams, FatContent 8 grams, FiberContent 18 grams, ProteinContent 18 grams, SaturatedFatContent 1 gram, SodiumContent 324 milligrams, SugarContent 3 grams, TransFatContent 0 grams

HOMEMADE SOUTHERN RED BEANS AND RICE - DEEP SOUTH …

Homemade Southern Red Beans and Rice - Deep South … image

Homemade red kidney beans made with dried beans, and slow stewed with the Trinity, bacon, smoked sausage and a good ham bone or ham hock if you have one, served over hot rice with fresh French bread.

Provided by Deep South Dish

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours

Number Of Ingredients 19

Ingredients

1 pound dried, red kidney beans (Camellia brand preferred)
1/2 tablespoon of cooking oil
1 package (12-14 oz.) andouille or regular smoked sausage
3 slices bacon, chopped
2 cups chopped onion
1 cup chopped green bell pepper
1/2 cup chopped celery
1/2 tablespoon minced garlic
Freshly cracked black pepper, to taste
1/4 teaspoon cayenne pepper, or to taste, optional
1 teaspoon dried basil
2 medium bay leaves
1 large meaty ham bone or two meaty ham hocks
2 quarts water
2 tablespoons unsalted butter or bacon drippings, optional
Kosher salt to taste, only as needed
Hot, steamed rice
Sliced green onion, for garnish, optional
Hot sauce, for the table

Steps:

Rinse and sort beans and place into a deep pot, adding water to cover beans plus an inch. Soak overnight or bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside.
Heat cooking oil in the pot. Cut sausage into 1-inch chunks and add to oil, cooking until browned; remove and set aside.
Add bacon and cook until fat is rendered. Add the onion, bell pepper, and celery to the drippings and sauté the veggies until tender, about 5 minutes.
Add the garlic, black and red pepper, basil and bay leaf to the vegetable mixture and continue cooking for about 3 minutes, stirring.
Add the ham bone or hocks, beans and sausage, and the 2 quarts of fresh water. Bring to a boil.
Reduce heat to a simmer and cook, uncovered, for about 2 hours, stirring occasionally, or until beans are tender and slightly thickened.
For extra richness, stir in the butter when beans are finished. Remove bay leaves and discard.
Remove bone or hocks and pick off any meat, returning to the pot. Taste and adjust for seasonings, adding salt only if needed.
Serve over hot, steamed rice and garnish with sliced green onion, if desired. Pass hot sauce at the table.

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