New Orleans Red Beans and Rice
Preparation Time: 40 minutes
Cooking Time: 3 hours
Total Time: 3 hours 40 minutes
Description: This hearty and flavorful New Orleans classic, adapted from “The New Orleans Cookbook” by Rima & Richard Collin, promises a delightful culinary experience that’s a sure hit with family and friends. The rich blend of ingredients develops deeper flavors as it sits, making it even more delicious the next day. While the original recipe calls for pickled pork, you can use salt pork as a substitute. Just remember to omit the additional salt if you opt for salt pork. For the perfect side, try serving it with pan-baked corn bread (see recipe #87750). Enjoy this soul-satisfying dish that combines the essence of Creole cuisine with the warmth of Southern comfort.
Ingredients:
- 2 cups dried red kidney beans, rinsed and soaked overnight
- 2 medium onions, finely chopped
- 2 shallots, finely chopped
- 1/2 cup scallion tops, chopped
- 1/2 cup green bell pepper, finely diced
- 1 1/3 cups garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 cup ham, diced
- 1/2 cup pork, diced
- 1 ham bone (optional but recommended for added flavor)
- 1/2 teaspoon salt (omit if using salt pork)
- 1/8 teaspoon fresh ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1/8 teaspoon dried basil
- 2 cups water (plus additional as needed)
- Steamed rice, for serving
Instructions:
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Prepare the Beans: Begin by draining the soaked red kidney beans in a colander. In a heavy 8-10 quart pot, combine the beans with all other ingredients, except the rice. Pour in just enough cold water to cover the mixture.
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Cook the Beans: Bring the pot to a vigorous boil over high heat. Once boiling, reduce the heat and let it simmer uncovered for 2 1/2 to 3 hours, or until the beans are tender and a thick, natural gravy has formed. Stir the mixture about every half hour, gently turning the beans around the pot.
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Adjust Consistency: Near the end of cooking, if the mixture appears too dry for your liking, add 1 cup of water and stir to incorporate. Continue simmering until the beans reach your desired consistency.
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Finish Cooking: Once the beans are cooked to your satisfaction and the flavors have melded beautifully, turn off the heat.
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Serve: To serve, ladle approximately 1 1/2 cups of the beans, along with the meat and gravy, over a serving of steamed rice.
This dish is best enjoyed with a side of pan-baked corn bread for a true taste of New Orleans. Savor the blend of spices and the hearty texture that makes this recipe a beloved classic!
