Best 5 Authentic No Shortcuts Louisiana Red Beans And Rice Recipes
In the heart of Louisiana cuisine, there's a dish that embodies the state's rich culinary heritage: authentic Louisiana red beans and rice. This classic dish, often served on Mondays, is a symphony of flavors, textures, and aromas that will tantalize your taste buds. Made with slow-simmered red beans, tender rice, the "holy trinity" of celery, bell peppers, and onions, and a chorus of seasonings, this dish is a celebration of Louisiana's culinary soul. From the vibrant red beans to the fluffy rice and the savory broth, every bite is a journey through the history and culture of this beloved state. Whether you're a seasoned cook or just starting your culinary adventure, this article provides two delectable recipes: an authentic version that stays true to tradition and a simplified, time-saving recipe for busy weeknights.
The traditional Louisiana red beans and rice recipe is a labor of love, requiring time and attention to detail. The magic begins with carefully sorting and rinsing the red beans to remove any debris or impurities. Then, these vibrant legumes are soaked overnight to soften them, reducing their cooking time. As the beans simmer in a pot filled with aromatic broth, the "holy trinity" of celery, bell peppers, and onions is sautéed until softened and fragrant. This flavorful trio forms the backbone of the dish, adding depth and complexity to the broth.
Once the beans are tender and the vegetables are perfectly cooked, a medley of seasonings, including garlic, thyme, bay leaves, and cayenne pepper, is added to the pot. These spices dance together, creating a harmonious blend that awakens the senses. The result is a rich, flavorful broth that coats every spoonful of rice, beans, and vegetables.
For those short on time, the simplified recipe offers a streamlined approach to this classic dish. Using canned red beans and pre-cooked rice, this version allows you to enjoy the flavors of Louisiana red beans and rice without the lengthy cooking process. Simply combine the ingredients in a pot, simmer until heated through, and savor the delicious results.
Both versions of this iconic dish are served over fluffy white rice, which acts as a canvas for the hearty beans, vegetables, and flavorful broth. A sprinkle of chopped green onions or parsley adds a vibrant pop of color and freshness, while a dollop of hot sauce provides an optional kick of heat. Whether you choose the traditional or simplified recipe, Louisiana red beans and rice is a culinary journey that will transport you to the heart of this vibrant state.
AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE
You can also use dried basil and add a bay leaf. Smash the beans with the back of a spoon for a creamy texture.
Provided by staceylaurene
Categories Main Dish
Time 8h20m
Yield 8
Number Of Ingredients 11
Steps:
- 1. Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker. 2. Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
Nutrition Facts : Calories 778 calories, Fat 19.422300928972 g, Carbohydrate 112.825312862714 g, Cholesterol 60.2785008 mg, Fiber 18.4521539613914 g, Protein 36.583967226506 g, SaturatedFat 6.22785613030443 g, ServingSize 1 1 Serving (672g), Sodium 659.9834552499 mg, Sugar 94.373158901323 g, TransFat 1.86533598233342 g
AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE
This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
Provided by Melissa S.
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 8h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
- Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 61.5 g, Cholesterol 49.9 mg, Fat 22.3 g, Fiber 15.2 g, Protein 27.2 g, SaturatedFat 7.5 g, Sodium 615.1 mg, Sugar 2.5 g
LOUISIANA RED BEANS AND RICE
Steps:
- Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
- Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
- Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.
AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE
This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
Provided by Melissa S
Categories Beans and Rice
Time 8h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
- Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
Nutrition Facts : Calories 556.1 calories, Carbohydrate 61.5 g, Cholesterol 49.9 mg, Fat 22.3 g, Fiber 15.2 g, Protein 27.2 g, SaturatedFat 7.5 g, Sodium 615.1 mg, Sugar 2.5 g
Tips:
- Soak the beans overnight: Soaking the beans overnight helps to reduce the cooking time and makes them more digestible. Soaking also helps to remove some of the starch from the beans, which can make them less gassy.
- Use a good quality smoked sausage: The smoked sausage is one of the key ingredients in this dish, so it's important to use a good quality one. Look for a sausage that is made with real smoked meat and has a good flavor.
- Don't overcook the beans: Red beans are a relatively soft bean, so they can easily be overcooked. Overcooked beans will become mushy and lose their flavor. Cook the beans until they are just tender, but still have a slight bite to them.
- Use a good quality rice: The rice is the other key ingredient in this dish, so it's important to use a good quality one. Look for a rice that is long-grain and has a good flavor. Jasmine rice or basmati rice are both good choices.
- Season the dish well: Red beans and rice is a flavorful dish, but it's important to season it well to bring out all of the flavors. Use a good quality Creole seasoning or Cajun seasoning, and add salt and pepper to taste.
Conclusion:
This authentic Louisiana red beans and rice recipe is a delicious and hearty dish that is perfect for a cold winter day. The beans are cooked in a flavorful broth with smoked sausage, vegetables, and spices, and the rice is cooked separately until it is light and fluffy. Serve the beans and rice together with a side of cornbread or French bread, and enjoy!
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