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New Orleans Red Beans and Rice

by Rebecca May 8, 2021

Prep Time: 20 mins | Cook Time: 3 hrs 15 mins | Total Time: 3 hrs 35 mins | Servings: 8

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With a deep flavour and just enough kick, this crowd-approved New Orleans Red Beans and Rice will tickle your taste buds and make your tummy happy. A beautiful dish with an inviting aroma telling you to dig straight in!

Ingredients

1 pound dried red beans

1 large meaty ham bone (or use a bone from a cooked pork butt roast)

6 bay leaves

½ pound andouille sausage smoked, chopped into 1/2” dice (a generous cup)

½ pound ham smoked, chopped into 1/2” dice (a generous cup)

1 medium onion chopped

1 tomato diced

2 jalapenos stemmed, seeded, and finely chopped

6 cloves garlic minced

2 tablespoons whole-grain mustard

¼ c. red wine vinegar

1 tablespoon Kosher salt

2 teaspoons thyme seeds dried

1 teaspoon black pepper

1 teaspoon cayenne pepper

Steamed white rice for serving

Scallions thinly sliced, for garnish

Hot sauce

How to make New Orleans Red Beans and Rice

Step 1: In a large pot of water enough to soak the beans, add the dried beans. Soak overnight and drain after.

Step 2: In a large stockpot, combine the beans, a gallon plus 2 cups water, ham bone, and bay leaves, then simmer over medium heat.

Step 3: In the meantime, cook the sausage in a large skillet over medium-high heat for about 8 minutes until brown and crispy. Add in the onion and continue to cook for another 5 minutes until soft.

Step 4: To the pot, add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne. Cook for an additional 5 to 8 minutes until heated through and the ingredients have softened.

Step 5: Into the pot of beans, scrape the sausage mixture. Slowly simmer for 3 hours, stirring occasionally until creamy and tender, uncover.

Step 6: Smash some of the beans against the pot using a wooden spoon about 10 minutes before the beans are done.

Step 7: Take the bones and bay leaves out, then serve over hot steamed white rice garnished with sliced scallions and hot sauce. Enjoy!

Nutrition Facts:

Calories: 378kcal | Carbohydrates: 39g | Protein: 25g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 1514mg | Potassium: 1019mg | Fiber: 9g | Sugar: 2g | Vitamin A: 271IU | Vitamin C: 11mg | Calcium: 64mg | Iron: 5mg

New Orleans Red Beans and Rice

Rebecca Prep Time: 20 mins | Cook Time: 3 hrs 15 mins | Total Time: 3 hrs 35 mins | Servings: 8 Remember it laterLike this recipe! Pin it to your… General Recipes New Orleans Red Beans and Rice European Print This
Serves: 8 Prep Time: 20 mins Cooking Time: 3 hrs 15 mins 3 hrs 15 mins
Nutrition facts: 378 calories 12 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 pound dried red beans
  • 1 large meaty ham bone (or use a bone from a cooked pork butt roast)
  • 6 bay leaves
  • ½ pound andouille sausage smoked, chopped into 1/2” dice (a generous cup)
  • ½ pound ham smoked, chopped into 1/2” dice (a generous cup)
  • 1 medium onion chopped
  • 1 tomato diced
  • 2 jalapenos stemmed, seeded, and finely chopped
  • 6 cloves garlic minced
  • 2 tablespoons whole-grain mustard
  • ¼ c. red wine vinegar
  • 1 tablespoon Kosher salt
  • 2 teaspoons thyme seeds dried
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • Steamed white rice for serving
  • Scallions thinly sliced, for garnish
  • Hot sauce

Instructions

Step 1: In a large pot of water enough to soak the beans, add the dried beans. Soak overnight and drain after.

Step 2: In a large stockpot, combine the beans, a gallon plus 2 cups water, ham bone, and bay leaves, then simmer over medium heat.

Step 3: In the meantime, cook the sausage in a large skillet over medium-high heat for about 8 minutes until brown and crispy. Add in the onion and continue to cook for another 5 minutes until soft.

Step 4: To the pot, add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne. Cook for an additional 5 to 8 minutes until heated through and the ingredients have softened.

Step 5: Into the pot of beans, scrape the sausage mixture. Slowly simmer for 3 hours, stirring occasionally until creamy and tender, uncover.

Step 6: Smash some of the beans against the pot using a wooden spoon about 10 minutes before the beans are done.

Step 7: Take the bones and bay leaves out, then serve over hot steamed white rice garnished with sliced scallions and hot sauce. Enjoy!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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