Red Beans & Rice Recipe

Looking for an easy Red Beans & Rice recipe? Learn how to make Red Beans & Rice using healthy ingredients.


Submitted by lhedbor

Makes 8 servings



The quintessential New Orleans dish, traditionally served on Mondays. This recipe is a very lightly adapted version of the one found at http://www.gumbopages.com/food/red-beans.html. (Don't étouffée me, bro!)

Recipe Ingredients for Red Beans & Rice

1 pound red kidney beans, dry
1 large onion, chopped
1 bell pepper, chopped
2 c celery, chopped
8 cloves garlic
3/4 lb smoked ham hock
1 tsp. dried thyme leaves, crushed
1/2 tsp bay leaves
1/2 tsp Tabasco sauce
1/4 tsp red pepper
1/2 tsp black pepper
2 tsp salt
8 cups cooked rice

Recipe Directions for Red Beans & Rice

  1. Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

  2. While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, put them in the crock pot. Add the sautéed vegetables to the beans, the ham hock (or ham or pickle meat), smoked sausage, seasonings, a few dashes of Worchestershire sauce, and just enough water to cover.

  3. Set the crock pot to high heat. Cook for 2 hours at least, preferably 3 or more, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

  4. If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

  5. Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. I also love to serve grilled or broiled fresh Creole hot sausage or chaurice on the side.

Categories

Beans, Main Dish, Advance

Nutrition Facts
Serving Size 353.0g
Amount Per Serving
Calories
995
Calories from Fat
72
% Daily Value*
Total Fat
8.0g
12%
Saturated Fat
2.6g
13%
Trans Fat
0.0g
Cholesterol
41mg
14%
Sodium
651mg
27%
Potassium
1294mg
37%
Total Carbohydrates
187.5g
63%
Dietary Fiber
12.2g
49%
Sugars
3.4g
Protein
38.9g
Vitamin A 12% Vitamin C 57%
Calcium 13% Iron 70%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in saturated fat
  • Low in cholesterol
  • Low in sugar
  • High in thiamin
  •  
    Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement