New Orleans Cuisine's Red Beans & Rice Recipe
Don't choo leave me here,
Don't choo Leeeave Me Heeere,
If you juss muss go, sweet babe
Leave a diiiime fo beeer
Talk about sensory overload, My Oh My! The smells of fresh cut grass and Red Beans, all with Jelly Roll as a backdrop. One of those nice little moments.
As I've said before, I make Red Beans and Rice just a little different everytime. This is the one I made yesterday. I always try to use some kind of bone marrow, the beans just seem to come out so much creamier, yesterday I used Pork Necks. You could use Ham Hocks, Smoked Turkey leg, Ham Bone, it really doesn't matter too much, as long as there is some marrow in the pot. The Recipe:
New Orleans Cuisine's Red Beans & Rice Recipe (Number One)
1 Tbsp Unsalted Butter
2 Tbsp Creole Seasoning
1 Cup Onion, chopped
1/2 Cup Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille, Cubed
1/2 lb. Small Red Kidney Beans (soaked overnight or for at least a few hours)
1 Tbsp Fresh Garlic, Minced
3 1/2 Cups Chicken Stock (You could certainly use water)
A few Pork Neck Bones (be careful of any small bones that could fall off and get lost in the pot)
3 Fresh Bay Leaves
1 tsp Red Wine Vinegar (When I don't use Pickle Meat, I add a little vinegar because I like the flavor it gives)
1/2 Cup Tomato Sauce (I learned this from Louis Armstrong's Recipe)
1 Tbsp Italian Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
1/2 Recipe Creole Boiled Rice
Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans.
Melt the butter over medium heat.
Add 1/2 of the Holy Trinity, 1 Tbsp of the Creole Seasoning, and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color.
Add the beans and cook stirring occasionally for about 5 minutes.
Add the Chicken Stock or Water, Garlic, Pork Necks, Bay Leaves, the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. The first hour is low maintenance; an occasional stir and making sure the beans are covered with liquid. The second hour, you want to check back a little more often, the beans will really start to absorb some liquid and you don't want them to stick.
After the beans have cooked for two hours, add the Tomato Sauce, the Parsley and 1/2 of the Green Onions. Make your Rice. Cook the beans for another half hour.
Remove the Pork Necks (get as much meat off of these as possible, and add it to the pot; it's wonderful), and Bay Leaves. Mound a half cup of Rice each, onto two serving plates, Cover with a generous helping of the Red Beans, Garnish with the remaining Green Onions. Make sure their is a bottle of hot sauce on the table. Perfect compliments to this meal are a simple vinaigrette salad, Good Quality French Bread, and your favorite Ice Cold Beer.
More posts on Red Beans & Rice:
Red Beans and Rice and Comfort Foods
Red Beans and Rice Recipe links
Red Beans and Rice