Best 4 New Orleans Pinto Beans Recipes

**Introducing New Orleans Pinto Beans: A Flavorful and Versatile Cajun Dish**

Embark on a culinary journey to the vibrant city of New Orleans and savor the authentic flavors of its iconic Pinto Beans. This hearty and comforting dish, deeply rooted in Cajun cuisine, is a delectable symphony of textures and tastes. Discover a collection of carefully curated recipes that capture the essence of New Orleans Pinto Beans, ranging from traditional to contemporary interpretations. From the classic preparation simmered with aromatic spices, vegetables, and smoked meats to creative variations featuring unconventional ingredients, each recipe promises a unique and unforgettable dining experience. Whether you're a seasoned cook or a culinary novice, these recipes will guide you in creating this beloved dish that embodies the spirit of New Orleans.

Let's cook with our recipes!

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Authentic New Orleans Red Beans and Rice image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories Side Dish Rice Side Dish Recipes

Time 5h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white 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.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g

PINTO BEANS AND RICE

Pinto Beans and Rice image

I love to try different foods, and I especially like to see the reaction of my family when I put new dishes on the dinner table. This was a success. I've since served it at many potlucks and have been asked for the recipe every time.-Linda Romano, Mt. Airy, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 large onion, chopped
2 tablespoons vegetable oil
3/4 cup ketchup
2 to 4 tablespoons brown sugar
1 teaspoon prepared mustard
1 teaspoon Liquid Smoke, optional
1 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long grain rice
2 cans (15 ounces each) pinto beans, rinsed and drained

Steps:

In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 263 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 856mg sodium, Carbohydrate 48g carbohydrate (11g sugars, Fiber 4g fiber), Protein 6g protein.

EMERIL'S NEW ORLEANS-STYLE RED BEANS AND RICE

Emeril's New Orleans-Style Red Beans and Rice image

"Oh yeah, this is it!" - are the words my husband declared when he tried this recipe for red beans and rice. He was craving New Orleans-style red beans and rice and I had never made it before- so this is the recipe I searched for and tried and it was delicious!! The kids thought it was great too. I only made a few small changes to Emeril's, like adding more sausage than the recipe called for and letting a smoked ham hock cook with the beans for the first two hours..other than that everything is the same. This is not a quick meal, but great for a lazy day at home.

Provided by lisar

Categories Long Grain Rice

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 cup onion, chopped
1 bell pepper, chopped
1/2 cup celery, chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
1 teaspoon dried thyme
2 bay leaves
1 smoked ham hock
12 ounces smoked sausage, cut cross-wise into 1/4 thick slices
1 lb dried red beans or 1 lb red kidney beans, rinsed, sorted, soaked overnight and drained
3 tablespoons garlic, chopped
10 cups water
steamed 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 MEXICO PINTO BEANS

New Mexico Pinto Beans image

Make and share this New Mexico Pinto Beans recipe from Food.com.

Provided by icetea

Categories Pork

Time 16h

Yield 6 cups, 8 serving(s)

Number Of Ingredients 4

Ingredients

3 cups dry pinto beans (1-1/2 lb)
2 1/2 quarts water
1 ham bone (Meaty) or 1 teaspoon salt
1/4 lb salt pork or 1/4 lb bacon, cubed

Steps:

Wash and pick over the beans, removing loose skins or shriveled beans.
Put in a large covered pot and cover with hot water.
Soak over night if you want to cut down on cooking time.
When beans start to simmer add ham bone, salt pork or bacon.
Add more water as needed but only hot or boiling water.
Never add cold water the beans will turn dark.
If you cook without a lid the beans will also turn a dark color.
When the skins are almost as tender as the inside of the beans, they are done.
They should not be broken.
Add salt and allow to stand before serving.

Tips:

Soak the beans overnight: Soaking the beans overnight helps to reduce the cooking time and also makes them more digestible.
Use a variety of spices and seasonings: The spices and seasonings in this recipe are just a starting point. Feel free to experiment with different combinations to find a flavor profile that you enjoy.
Don't overcook the beans: Pinto beans are best when they are cooked until they are tender but still hold their shape.
Serve the beans with your favorite sides: Pinto beans are a versatile dish that can be served with a variety of sides, such as rice, cornbread, or salad.

Conclusion:

This New Orleans Pinto Beans recipe is an easy and flavorful dish that is perfect for a weeknight meal. The beans are cooked in a flavorful broth with a variety of spices and seasonings, and they are sure to be a hit with your family and friends. So next time you're looking for a delicious and affordable meal, give this recipe a try.