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Authentic Red Beans and Rice: 3 Ways to Prepare

Red Beans and Rice is perfect for Mardi Gras (which is only a few weeks away) or your typical Monday laundry day as was traditionally done in New Orleans. No really. In New Orleans Monday was laundry day and the women would put on a big pot of beans and let them cook all day while they did laundry. When they were done they would heat up some sausage or pork chops or maybe fry an egg and serve it on top of the red beans and white rice.

 

New Orleans classic Red Beans and Rice recipe with three different cooking methods: stove top, pressure cooker and slow cooker. Great for Mardi Gras.


Quick background for those of you new here. Michael and I were raised in Northern California, then he moved to New Orleans where he became a chef. He stayed there until Hurricane Katrina hit and he was relocated. The Cajun and Creole influences still show through in many of the recipes he has kindly shared with me. Most are tagged “Chef Michael’s recipes” if you want to see them.

His original recipe called for cooking the beans separately from the ham stock and sautéing the vegetables in yet another pot. Ugh, I hate doing dishes, especially big pots, so I reworked the recipe a little to make it in one pot. Unless you are using the crock pot, then you do need a skillet to sauté the vegetables first.

I do not add cayenne or red pepper to mine because my son doesn’t like spicy stuff. I add a little to mine separately, but for the most part this isn’t supposed to be a spicy dish.

New Orleans Red Beans and Rice

Meal type Beans, Meat Dishes, Pork, Side Dish
Occasion Winter
Cajun style red beans slow cooked to make a thick sauce, served over rice.

Ingredients

  • 1lb dry small red beans
  • 1 tablespoon olive oil (or bacon grease or rendered ham fat if available)
  • 1 onion, diced (divided use)
  • 1/2 bell pepper (diced)
  • 1/4 cup celery (diced)
  • 3 tablespoons minced garlic (divided use)
  • 2 ham hocks (or 1 ham bone)
  • 1 tablespoon Worstershire sauce
  • 2 bay leaves
  • 1/2 teaspoon thyme
  • salt and pepper (to taste)
  • cooked white rice (about 1/2 cup per person)

Note

Serve this over rice with cornbread on the side. On Mondays it should be served with a fried pork
chop, smoked sausage, fried egg or chicken breast (if you have to be healthy).

Directions

‎Soak beans overnight, drain and rinse.
red beans soaking
STOVE TOP: In a large stock pot, sauté onions, garlic, peppers and celery in olive oil until onions are translucent. Remove approximately half of mixture and set aside.

PRESSURE COOKER: In pressure cooker, sauté onions, garlic, peppers and celery in olive oil until onions are translucent. Remove approximately half of mixture and set aside.

SLOW COOKER: In a skillet, sauté onions, garlic, peppers and celery in olive oil until onions are translucent. Remove approximately half of mixture and set aside.
veggies in pot
STOVE TOP: Add beans, ham hocks/ bone, Worcestershire sauce, bay leaves and thyme. Cover beans with water. Bring to a boil then reduce heat and cook for 1 - 1.5 hours until beans are soft. Watch water level every 30 minutes or so and add additional 1/4 cup to 1/2 cup water as needed. You want this to be a bit "soupy".

PRESSURE COOKER: Add beans, ham hocks/ bone, Worcestershire sauce, bay leaves and thyme. Cover beans with water. Bring to pressure and cook on high pressure for 15 minutes or 28 minutes on low.

SLOW COOKER: Put half of the sautéed vegetables in the slow cooker with beans, ham hocks/ bone, Worcestershire sauce, bay leaves and thyme. Pour approximately one cup of water into the skillet and return to stove for a minute or so to deglaze (loosen the bits stuck on the pan). Add water to the slow cooker plus enough additional water to cover beans. If you will not be monitoring the water level, add enough water to come about an inch over the beans.

Cook on low for 4-6 hours or on high 2-3 hours.
red beans and ham in pot
STOVE TOP: Add reserved vegetables, adjust seasoning and add extra liquid if needed. Cook for 20- 30 more minutes on simmer until beans are very soft

PRESSURE COOKER: Release pressure and open the pot (about 15 minutes). Add reserved vegetables, adjust seasonings and extra liquid if needed. Bring back to pressure and cook for 15 minutes on high pressure or 28 minutes on low. Release pressure naturally (about 15 minutes).

SLOW COOKER: If you are available, add reserved vegetables, adjust seasonings and add extra liquid if needed the last hour of cooking. If not either add all of the vegetables at the start or add the last half at the end.
red beans and rice half way through cooking
ALL METHODS: Remove ham hocks / bone and bay leaves from the pot and set aside to cool slightly. Remove meat from the bone and shred or chop.
ham
ALL METHODS: Add ham to the beans and stir. Serve over cooked rice with a pork chop, Andouillle sausage or chicken breast if desired.
complete red beans and rice
ALL METHODS: Add ham to the beans and stir. Serve over cooked rice with a pork chop, Andouillle sausage or chicken breast if desired.

Until next time, happy eating.
~Audrey

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8 comments

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  1. Carrie Groneman

    This is great that you have all 3 cooking methods, great job! Stopping by from Tasty Tuesday Party. Carrie, A Mother’s Shadow

  2. Bonnie @ Our Secondhand House

    My husband would love this! Thanks for sharing with us at the #HomeMattersParty this week.
    ~Bonnie

  3. Heather@ My Overflowing Cup

    Thanks so much for sharing this!

    Pinning it as it would be perfect for a church potluck I have coming up.

  4. Jennifer Abel

    Thanks for sharing this recipe, I would never have thought of beans & rice together!

  5. Amy@HomeRemedies

    Yum! I haven’t had red beans and rice in quite awhile – this meal is definitely on the menu this week! Thanks so much for sharing your brother’s recipe at Talented Tuesdays – I can’t wait to try it!

  6. Emily, Our house now a home

    Yum, this looks delicious! Thank you for linking up at Pin worthy Wednesday, this has been pinned.

  7. Jean | DelightfulRepast.com

    Audrey, my husband is not a bean fan. But I’m not a big meat eater, so I’d perish without my legumes and cheese! So I could make a big pot of this and have it all to myself. Soon.
    Jean | DelightfulRepast.com recently posted…Roast Beef – How to Cook a Small RoastMy Profile

    1. Audrey

      I definitely understand how that goes. Aside from Baked Beans, my guys don’t usually eat much of the awesome bean recipes I have on the site. More for me.

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