The ingredients in this masterpiece of recipe of Cajun cuisine work together beautifully. From the andouille sausage, to the smoked ham, to all the amazing spices and aromatics. NOLA perfection.
Be sure to soak your dried red kidney beans overnight.
This is the best way to start this dish off. No arguments, please.
Oh, how we love this New Orleans New Orleans recipe.
We love the Big Easy so much, and when we’re really missing all that jazz, we make up a batch of New Orleans Red Beans and Rice.
Perfectly steamed rice is a must for this iconic dish.
Next time you bake a ham or make Slow Roasted Pork Shoulder, be sure to save the bones to simmer in this incredible dish.
Or, you can use smoked ham hocks, just ask your butcher at your supermarket. If they don’t have any available, they can get some for you no problem!
You won’t believe how your house will smell when you make this iconic N’awlins dish!
Be sure to have your favorite hot sauce handy…and as is often the case, this is even better the next day!
This Red Beans and Rice recipe is just so comforting, and literally keeps you and your loved ones coming back for more and more and more!!
This New Orleans Red Beans and Rice recipe is just so comforting, and literally keeps you and your loved ones coming back for more and more and more!!
No, go and make some amazing New Orleans Red Beans and Rice!
New Orleans Red Beans and Rice
Prep time
20 mins
Cook time
3 hours 15 mins
Total time
3 hours 35 mins
This recipe for New Orleans Red Beans and Rice is one of our all-time favorite Cajun dishes. So deep in flavor and has just enough kick to make your eyes light up and your tummy say "Howdy!" 100% Loon Approved!
Recipe type: Entree
Cuisine: Cajun
Serves: 6 - 8
Cuisine: Cajun
Serves: 6 - 8
Ingredients1 lb dried red beans
1 large, meaty ham bone (or use a bone from a cooked pork butt roast)
6 bay leaves
½ lb smoked andouille sausage, chopped into ½-inch dice (a generous cup)
½ lb smoked ham, chopped into ½-inc dice (a generous cup)
1 medium onion, diced
1 tomato, diced
2 jalapenos, stemmed, seeded, and finely chopped
6 garlic cloves, minced
2 tablespoons whole grain mustard
¼ cup red wine vinegar
1 tablespoon Kosher salt
2 teaspoons dried thyme seeds
½ tablespoon black pepper
1 teaspoon cayenne pepper
Steamed white rice, for serving
Scallions, thinly slice, for garnish
Hot sauce
1 large, meaty ham bone (or use a bone from a cooked pork butt roast)
6 bay leaves
½ lb smoked andouille sausage, chopped into ½-inch dice (a generous cup)
½ lb smoked ham, chopped into ½-inc dice (a generous cup)
1 medium onion, diced
1 tomato, diced
2 jalapenos, stemmed, seeded, and finely chopped
6 garlic cloves, minced
2 tablespoons whole grain mustard
¼ cup red wine vinegar
1 tablespoon Kosher salt
2 teaspoons dried thyme seeds
½ tablespoon black pepper
1 teaspoon cayenne pepper
Steamed white rice, for serving
Scallions, thinly slice, for garnish
Hot sauce
Instructions
Put the dried beans in a large pot of water (the beans should be covered by at least 2 inches of water).
Soak the beans overnight and then drain.
Combine the beans, 1 gallon plus 2 cups water, the ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
Meanwhile, in a large skillet, cook the sausage and ham over medium-high heat until crispy and brown, about 8 minutes.
Add the onion and cook until softened, 5 minutes more.
Add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
Scrape the sausage mixture into the pot of beans.
Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
Remove the bones and bay leaves.
Serve over hot steamed white rice with sliced scallions and hot sauce.
Enjoy!
Put the dried beans in a large pot of water (the beans should be covered by at least 2 inches of water).
Soak the beans overnight and then drain.
Combine the beans, 1 gallon plus 2 cups water, the ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
Meanwhile, in a large skillet, cook the sausage and ham over medium-high heat until crispy and brown, about 8 minutes.
Add the onion and cook until softened, 5 minutes more.
Add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
Scrape the sausage mixture into the pot of beans.
Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
Remove the bones and bay leaves.
Serve over hot steamed white rice with sliced scallions and hot sauce.
Enjoy!
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