Best Willies New Orleans Red Beans Rice Recipes

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Steps:

• Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
• Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
• Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

NEW ORLEANS STYLE RED BEANS & RICE

Steps:

• Rinse beans (optional: soak overnight or for several hours prior to cooking, in order to avoid possible gas effects that sometimes result when eating beans).
• After rinsing, place the beans in the stock pot and fill 3/4 full of water. (The water will reduce as the beans cook). Bring to a boil.
• After the water comes to a boil, saute chopped onions and garlic in approximately 2 tablespoon of margarine, then add it to the beans. Lower heat to med-high and cook for approximately one hour.
• Add remaining seasoning, including seasoning salt, (optional) salt, pepper, parsley flakes, and bay leaves. Cook for another hour on med-high. Throughout cooking, add boiling water (and additional seasoning) to the pot, if the liquid reduces too much. Stir occasionally.
• Next -- this is the "magical step" -- add 1 stick of butter and cook for another hour on med-high, stirring occasionally. Watch the heat and adjust accordingly to avoid scorching your beans.
• Heat the ham and smoke sausage pieces in the microwave and add to the pot of beans. I like to heat the meat, so that my beans will continue cooking at its current temperature.
• Continue to cook on medium to medium-low, as the beans thicken. Stir occasionally. NOTE: I stay pretty close to my pot when cooking beans, so I can make sure they don't begin to stick.
• Serve over rice -- perhaps, add a piece of cornbread and ENJOY!

NEW ORLEANS RED BEANS & RICE

Steps:

• Heat oil in skillet.
• Add onion, bell pepper, and garlic. Cook until tender.
• Add ham and cook about 4-5 minutes.
• Add beans, seasoning and broth. Continue to cook over a low heat for about 10 minutes.
• Serve over prepared rice.

EMERIL'S NEW ORLEANS-STYLE RED BEANS AND RICE

Steps:

• Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
• Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
• Add more water if the mixture becomes dry and thick.
• After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
• Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
• Add more water if it becomes too thick. The mixture should be soupy but not watery.
• Remove the bay leaves and serve with steamed rice.

NEW ORLEANS RED BEANS AND RICE

Steps:

• Drain soaked beans in a colander and place them with all other ingredients except rice into a heavy 8-10 quart pot, adding just enough cold water to cover.
• Bring to boil over high heat, then lower heat and simmer uncovered for 2 1/2 to 3 hours or until beans are tender and a thick, natural gravy has formed.
• Add 1 cup of water toward end of cooking if it is looking too dry for your tastes.
• Stir about every half hour just once or twice around the pot.
• When beans are cooked turn off heat.
• To serve, ladle about 1 1/2 cups of beans, meat and gravy over a serving of rice.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.