New Orleans Red Beans and Rice

New Orleans Red Beans and Rice Recipe - Authentic Louisiana Cuisine

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 3 hours | Servings: 6

Introduction

New Orleans Red Beans and Rice is a classic Creole dish that is hearty, flavorful, and perfect for a comforting meal. This dish is a staple in New Orleans cuisine and is often enjoyed on Mondays as a traditional meal.

History

Red beans and rice has been a popular dish in New Orleans for centuries, with roots tracing back to West African, Spanish, and French influences. It was traditionally made on Mondays using leftover ham bones from Sunday dinners. This dish was a way to use up leftovers and create a delicious and filling meal.

Ingredients

1 lb (454 g) dried red kidney beans
1 chopped onion
0.25 cup chopped celery
0.5 tsp tabasco sauce
1 bay leaf
3 cups rice
0.5 lb (227 g) salt pork
2 cloves chopped garlic
1 qt (946 ml) ham or beef stock
1 tsp salt
0.25 tsp thyme

How to prepare

Soak the beans in water overnight.
Drain the beans.
In a dutch oven, brown the salt pork.
Add the onions, garlic, and celery and sauté for 3 minutes.
Add the bean stock, Tabasco sauce, salt, and herbs.
Simmer for 3 hours or until the beans are tender.
Add water as necessary during cooking; the water should barely cover the beans at the end of cooking.
Remove 1 cup of beans and mash them to a paste.
Add the mashed bean paste back to the beans and stir until the liquid is thickened.
Serve the beans over hot rice.

Variations

Use smoked sausage or ham hocks instead of salt pork for a different flavor.
Add diced tomatoes or bell peppers for a twist on the classic recipe.

Cooking Tips & Tricks

Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly.

- Browning the salt pork adds depth of flavor to the dish.

- Adding a bay leaf and thyme enhances the overall taste of the beans.

- Mash some of the beans to create a creamy texture and thicken the sauce.

Serving Suggestions

Serve New Orleans Red Beans and Rice with a side of cornbread or a fresh green salad.

Cooking Techniques

Simmer the beans on low heat to ensure they cook evenly and absorb the flavors of the seasonings.

- Stir the beans occasionally to prevent sticking to the bottom of the pot.

Ingredient Substitutions

Use canned red kidney beans if you don't have dried beans on hand.

- Substitute vegetable broth for beef stock for a vegetarian version of the dish.

Make Ahead Tips

Prepare the beans and rice ahead of time and store them separately in the refrigerator. Reheat and serve when ready to eat.

Presentation Ideas

Serve New Orleans Red Beans and Rice in a bowl with a sprinkle of chopped green onions on top for a pop of color.

Pairing Recommendations

Pair New Orleans Red Beans and Rice with a glass of sweet tea or a cold beer for a classic Southern meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of New Orleans Red Beans and Rice contains approximately 400 calories.

Carbohydrates

Each serving of New Orleans Red Beans and Rice contains approximately 60 grams of carbohydrates.

Fats

Each serving of New Orleans Red Beans and Rice contains approximately 10 grams of fats.

Proteins

Each serving of New Orleans Red Beans and Rice contains approximately 20 grams of proteins.

Vitamins and minerals

New Orleans Red Beans and Rice is a good source of iron, potassium, and vitamin C.

Alergens

This recipe contains pork and may not be suitable for those with pork allergies.

Summary

New Orleans Red Beans and Rice is a nutritious and balanced meal that provides a good source of carbohydrates, proteins, and fats.

Summary

New Orleans Red Beans and Rice is a delicious and comforting dish that is perfect for a cozy meal at home. With a rich history and flavorful ingredients, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for New Orleans Red Beans and Rice. It was many years ago, during a trip to the vibrant city of New Orleans. I had always been captivated by the rich culture and delicious cuisine of the South, and I couldn't wait to immerse myself in all that the city had to offer.

One afternoon, as I wandered through the bustling streets of the French Quarter, I stumbled upon a small, quaint restaurant tucked away in a narrow alleyway. The enticing aromas wafting from the open windows beckoned me inside, and I knew I had to try whatever they were cooking up.

I was greeted warmly by the owner, a jovial man with a twinkle in his eye. He welcomed me with a hearty laugh and a promise of a meal that would transport me straight to the heart of New Orleans. I settled in at a cozy table near the window and eagerly awaited the dish that was about to change my life.

When the steaming bowl of red beans and rice was placed before me, my mouth watered at the sight of the rich, savory stew. I took my first bite, and I was immediately transported to a world of bold flavors and spicy undertones. Each mouthful was a symphony of tastes and textures, a perfect blend of creamy beans, tender meat, and aromatic spices.

I couldn't help but ask the owner for the recipe, and to my delight, he graciously agreed to share it with me. He explained each step, from soaking the beans overnight to slow-cooking them with onions, peppers, and a secret blend of seasonings that he swore was the key to the dish's unparalleled flavor.

I jotted down every detail, making sure not to miss a single ingredient or instruction. It was a labor of love, a culinary journey that I knew would bring me back to that cozy restaurant in the French Quarter every time I took a bite of the dish I had come to love.

Back home, I wasted no time in recreating the magic of New Orleans in my own kitchen. As the beans simmered on the stove, filling my home with their irresistible aroma, I felt a sense of pride and accomplishment. This dish was more than just a recipe; it was a connection to a place and a people who had welcomed me with open arms and delicious food.

Over the years, I have made this recipe countless times, each batch a tribute to the flavors and memories of that fateful day in New Orleans. I have shared it with friends and family, who have all marveled at its depth of flavor and satisfying warmth. And each time I take a bite, I am transported back to that cozy restaurant in the French Quarter, surrounded by the sights and sounds of a city that will always hold a special place in my heart.

The recipe for New Orleans Red Beans and Rice has become a cherished part of my culinary repertoire, a symbol of the joy and inspiration that can come from a simple meal shared with good company. And as I continue to cook and create in my kitchen, I am grateful for the serendipitous encounter that led me to discover this delicious dish and the rich tapestry of flavors that make up the culinary landscape of New Orleans.