THE VERY BEST RED BEANS AND RICE
After trying many red beans and rice recipes, I've settled on this one. It's one of the best, in my humble opinion, although I am sure it's not super authentic since I use bacon instead of tasso or ham hocks. It's loosely adapted from Emeril's Red Beans and Rice (the non "New Orleans style" recipe) on foodnetwork.com. The original, more authentic recipe can be found here: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html
Provided by sbjanda
Categories One Dish Meal
Time 3h
Yield 1 large pot, 8 serving(s)
Number Of Ingredients 17
Steps:
- Cover the beans with ample water and soak overnight. Rinse beans and set aside.
- In a large pot, cook the bacon until done. Remove the bacon slices and set aside to cool. Reserve the bacon grease for the next step.
- Reduce heat to medium. Add yellow onions, celery and green bell peppers. Season with the pepper and cayenne and cook until vegetables start to become translucent, about 5 minutes,.
- Add the bay leaves, parsley and thyme. If you are using fresh andouille, add now and brown (about 4 more minutes). If using smoked (pre-cooked) sausage, wait until step 7.
- Add the garlic and cook for another minute.
- Add water/stock, beans, and reserved bacon (chopped) and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally 1 and a half hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
- Add smoked sausage (if not already added in step 3). Adding this later, keeps it from overcooking and getting too tough. Cook another 30 minutes or until beans become tender and start to thicken.
- Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste.
- Remove from the heat and serve over rice with green onions as a garnish.
Nutrition Facts : Calories 388.8, Fat 14.2, SaturatedFat 4.6, Cholesterol 28.6, Sodium 826.9, Carbohydrate 45.9, Fiber 1.4, Sugar 6.9, Protein 19
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Harpy Dipesh
dipeshh85@gmail.comOverall, this is a great recipe for red beans and rice. It's easy to make, delicious, and affordable.
Robert VanHollenbeck
robert@hotmail.comI found that the beans took a little longer to cook than the recipe stated. I had to simmer them for an extra 30 minutes.
Shakil Tiktok
s-t93@yahoo.comThis recipe is a bit spicy for my taste, but I was able to tone it down by reducing the amount of cayenne pepper.
Cooper Edward's
coopere2@hotmail.co.ukI love that this recipe can be made in one pot. It's a great way to save time and energy in the kitchen.
Lashawn Pipkin
lashawn@yahoo.comThis recipe is a great way to use up leftover ham or smoked sausage. It's also a very affordable meal to make.
Josephine Kioko
josephine@yahoo.comI've been making this recipe for years and it never disappoints. It's a classic dish that is always a crowd-pleaser.
Cole Murray
c85@gmail.comThis recipe was easy to follow and the results were delicious. I would definitely recommend it to anyone looking for a great red beans and rice recipe.
MD RIPON HWLADAR
md-r@hotmail.comI made this recipe for a potluck and it was a huge hit! Everyone loved the rich flavor of the beans and rice.
Kanzy Ibrahim
kanzy_i6@gmail.comThis recipe is a keeper! The red beans and rice were so flavorful and comforting. I especially loved the addition of the smoked sausage.
Sage Lasley
sage_l@yahoo.comI've tried many red beans and rice recipes, but this one is by far the best. It's easy to follow and the results are always amazing.
Enobong Etuk
enobong-etuk@gmail.comThese red beans and rice were absolutely delicious! The flavors were perfectly balanced and the rice was cooked to perfection. I will definitely be making this recipe again.