Best 7 Willies New Orleans Red Beans Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Unveil the Delights of New Orleans Red Beans and Rice: A Journey of Flavor and Tradition**

In the heart of Louisiana's culinary heritage, New Orleans red beans and rice reign supreme as a comforting and flavorful dish that embodies the city's vibrant spirit. This classic Creole creation is a symphony of hearty red beans, aromatic rice, and the "holy trinity" of Creole cuisine – onions, celery, and bell peppers – all simmered together in a rich and savory broth. Served with traditional accompaniments like smoked sausage, flavorful ham hocks, and a sprinkle of cayenne pepper, this delectable dish promises a taste of New Orleans' rich culinary history.

**Explore a Treasure Trove of Red Beans and Rice Recipes:**

1. **Willie's New Orleans Red Beans and Rice:** Dive into the authentic flavors of New Orleans with Willie's renowned recipe. This classic rendition captures the essence of this beloved dish with its simple yet flavorful ingredients, yielding a hearty and comforting meal that's perfect for any occasion.

2. **Red Beans and Rice with Smoked Sausage:** Embark on a smoky and savory journey with this recipe that pairs tender red beans with flavorful smoked sausage. The smokiness of the sausage infuses the dish with an irresistible depth of flavor, making it a favorite among red beans and rice enthusiasts.

3. **Vegetarian Red Beans and Rice:** Experience the vibrant flavors of red beans and rice in a meatless version. This hearty and wholesome recipe showcases the natural goodness of red beans, enhanced by aromatic vegetables and a medley of spices. Perfect for vegetarians and vegans, this dish is a testament to the versatility of this classic Creole dish.

4. **Red Beans and Rice with Ham Hocks:** Indulge in the richness and depth of flavor that ham hocks bring to this classic dish. The combination of tender red beans, savory ham hocks, and aromatic vegetables creates a mouthwatering symphony of flavors that will leave you craving for more.

5. **Instant Pot Red Beans and Rice:** Embrace the convenience of modern cooking with this Instant Pot version of red beans and rice. This time-saving recipe utilizes the magic of the Instant Pot to deliver a delicious and authentic red beans and rice dish in a fraction of the traditional cooking time.

6. **Red Beans and Rice with Chicken and Andouille Sausage:** Elevate your red beans and rice experience with the addition of tender chicken and spicy andouille sausage. This recipe offers a delightful interplay of flavors and textures, making it a hearty and satisfying meal that's sure to impress.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

EASY RED BEANS AND RICE



Easy Red Beans and Rice image

Traditionally a dish that takes all day, this simplified version of the Louisiana classic can be ready in a little over an hour. Easy Red Beans and Rice is the ultimate budget, pantry and freezer-friendly dish that really satisfies!

Provided by By: Carol | From A Chef's Kitchen

Categories     Main Course     Pork

Time 1h15m

Number Of Ingredients 17

3 tablespoons canola oil (or vegetable oil)
1 large onion (chopped)
1 large green bell pepper (seeds and membrane removed, chopped)
2-3 stalks (ribs) celery (finely chopped (you want about the same amount as green bell pepper))
4 cloves garlic (minced)
2 tablespoons Cajun seasoning ((to taste))
1 teaspoon dried thyme
1 large bay leaf
1 can (15-ounce) tomato sauce (+ 1/4 cup water to rinse out the can)
2 cups vegetable broth (or chicken broth)
3 cans (15-ounce each) red beans (drained and rinsed)
1 teaspoon Worcestershire sauce
1 package (14-ounce) Andouille sausage (sliced)
Salt and freshly ground black pepper (to taste)
Hot sauce (to taste)
Chopped fresh parsley
3 cups cooked rice

Steps:

  • Heat canola oil in a Dutch oven or other heavy pot over medium-high heat. Add the onion, reduce heat to medium and cook 5-7 minutes, stirring often until the onion is beginning to soften.
  • Add the green bell pepper and celery. Continue cooking another 5-7 minutes stirring often or until all the vegetables are softened.
  • Add the garlic, Cajun seasoning, thyme and bay leaf. Cook briefly, 10-15 seconds.
  • Add the sausage and cook that briefly, 10-15 seconds.
  • Add the tomato sauce, water from rinsing the can, broth, beans and Worcestershire.
  • Bring to a boil, reduce heat to low and simmer 25-30 minutes or until thickened.
  • Add salt, black pepper and hot sauce to taste. Add chopped fresh parsley. Serve over hot, cooked rice.

Nutrition Facts : ServingSize 1, Calories 396 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 330 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g

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

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.

RED BEANS AND RICE



Red Beans and Rice image

Every Monday, you can find a pot of red beans and rice cooking in someone's kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson's house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made Louisiana Andouille, but smoked sausage will do.

Provided by Kim Severson

Categories     side dish

Time 6h30m

Yield About 12 cups

Number Of Ingredients 16

1 1/2 pound dried red beans (preferably New Orleans Camelia brand)
1 pound Andouille sausage, sliced 1/2-inch thick (smoked sausage can also be used)
4 tablespoons olive oil
6 garlic cloves, minced
2 medium onions, finely diced
1 large rib celery, finely diced
1 medium green bell pepper, chopped
1 1/2 teaspoons black pepper
1/8 teaspoon cayenne pepper
2 teaspoons salt
3 bay leaves
2 teaspoons dried basil
3/4 teaspoon rubbed sage
1 cup chopped fresh parsley
1 bunch fresh green onions, chopped
Cooked white long-grain rice, for serving

Steps:

  • In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
  • In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
  • Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
  • Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
  • Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 3 grams, TransFat 0 grams

NEW ORLEANS-STYLE RED BEANS AND RICE



New Orleans-Style Red Beans and Rice image

Provided by Food Network

Categories     side-dish

Time 4h15m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed rice

Steps:

  • Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, 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 white rice.

AUTHENTIC LOUISIANA RED BEANS AND RICE



Authentic Louisiana Red Beans and Rice image

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

1 pound dry kidney beans
¼ cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
½ teaspoon cayenne pepper
1 teaspoon dried thyme
¼ teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced
4 cups water
2 cups long grain white rice

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

NEW ORLEANS RED BEANS & RICE



New Orleans Red Beans & Rice image

A long standing New Orleans tradition, every Monday, is cooking a big pot of Red Beans on the stove, or in this case, the crock pot and simmering it low and slow. My version doesn't add the sausage in the beginning, which allows the taste of the red beans and seasonings to stand out. Red Beans and Rice - A "Naturally N'awlins"...

Provided by Donna Graffagnino

Categories     Other Main Dishes

Time 4h20m

Number Of Ingredients 22

SOAKING INGREDIENTS
1 lb dry kidney beans (camellia brand)
enough water to fill the pot
1 Tbsp granulated garlic
1 Tbsp granulated onion
2 tsp creole seasoning (tony cachere's or zatarain's)
3 large bay leaves
COOKING INGREDIENTS
pre-soaked red beans
water to cover beans by 2 inches
1 tsp bacon grease or butter
1 large onion, chopped
1 green bell pepper, seeded and chopped
3 stalk(s) celery, chopped
2 Tbsp garlic, minced
2 tsp granulated garlic
2 tsp granulated onion
1+ lb pickled pork (not salt pork) or ham chunks
1 lb smoked sausage or andouille
cooked white long-grain rice
1/2 tsp cayenne pepper or cajun seasoning (to taste)
salt & black pepper to taste

Steps:

  • 1. Check dried beans for rocks and add to Dutch oven or large heavy bottomed pot and cover by 4 inches with water. Add granulated garlic, granulated onion, creole seasoning and bay leaves. Do Not Cook! Cover with lid and let beans soak in seasoned water until beans are completely plump or overnight.
  • 2. When beans are ready to cook, remove bay leaves and set aside, drain beans in colander and rinse well. The beans are dirty and soaking not only softens them but also removes the grit, while the granulated garlic, onion, and creole flavor is infused into the beans.
  • 3. Add rinsed beans back to the pot and cover with chicken broth or water by about 2 inches. Add all chopped vegetables, granulated garlic & onion, creole seasoning, bacon grease or butter and replace bay leaf. Stir and bring to a boil.
  • 4. Turn heat to low and let simmer for 30-40 minutes, stirring occasionally, then add diced pickled pork or ham. New Orleanians say "Pickle meat", and it's the absolute best meat to season red beans but if you can't find it use seasoned ham chunks. Do Not Add Salt, yet! Depending on how salty the ham or pickle meat is, you may not even need to salt the beans. If you want to add a ham bone, go ahead.
  • 5. Once the meat is added, stir well and cover. Check on it occasionally and stir. After about an hour taste for seasonings and adjust as needed. If you don't want your beans spicy just don't add the cayenne. Be careful with the salt because the creole seasoning has a little salt - more can always be added but too salty beans are nasty.
  • 6. As the beans continue to cook the meat will become very tender. Once you believe they are done (test 5 different beans from the pot to check for doneness), remove lid, and allow to simmer. The liquid should be creamy, not soupy. Once it reaches the right consistency add smoked or Andouille sausage and turn the heat to low for about 20-30 minutes. Again, taste for seasoning and adjust if needed.
  • 7. Ladle red beans over white rice, garnish with sliced green onions if desired and serve with hot buttered cornbread! Enjoy!
  • 8. Important Things To Know: If you're not familiar with Andouille sausage, it is highly seasoned. If you don't want the beans to be hot, but like the spice of the sausage then don't add the sausage to the pot at all. Bake it or fry it off (for flavor) and add it to your plate. If you don't like very spicy, use Smoked Pork sausage and go easy on the Creole seasoning. You can always add heat, but you can't take it out. A lot of recipes call for adding the sausage to the beans at the beginning of the cooking process. I don't do this because the dish will taste like sausage and it's too strong and greasy. I've had so many people even some who don't normally like red beans tell me that they like mine. Pickled pork is not what it sounds like. It doesn't taste like pickles and it is still raw, but it's been brined in salt water over a long period of time. It will feel slimy coming out of the package - that is normal! There are three types of pickled pork that I can find here; Richard's, Savoie's and Tangi. Richard's is usually already cut up in odd shapes and sizes, while Savoie's is in strips and Tangi is a solid piece or two large pieces. If your grocer doesn't carry it you can find Savoie's online here: http://www.cajungrocer.com/savoies-pickled-pork-p-143.html. This freezes well. Pickled pork and smoked ham/pork hocks are two completely different things and I NEVER, EVER use smoked ham hocks.

Tips:

  • For a richer flavor, use homemade chicken stock instead of water.
  • Soak the red beans overnight before cooking to reduce cooking time.
  • Add a ham hock or smoked sausage to the pot for extra flavor.
  • Use a variety of bell peppers and onions for a more colorful dish.
  • Season the dish to taste with salt, pepper, and cayenne pepper.
  • Serve the red beans and rice with cornbread or a side salad.

Conclusion:

Willie's New Orleans Red Beans and Rice is a classic Creole dish that is easy to make and packed with flavor. With its combination of tender red beans, savory sausage, and aromatic vegetables, this dish is sure to be a hit with your family and friends. Serve it with cornbread or a side salad for a complete meal.

Related Topics