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Louisiana Red Beans & Rice

Provided by EatingWell

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Latest Review: ""New Orleans Red Beans" IS just wha ...more"

Prep:
Cook:
Ready in: 50 mins

Serves:

Ingredients

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Cooking Instructions

1. Combine 3 1/3 cups water, rice and salt in a large saucepan. Bring to a simmer; reduce heat to low, cover and cook until all the water has been absorbed, about 45 minutes.

2. About 10 minutes before the rice is ready, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender, about 3 minutes.

3. Place 1 cup beans in a small bowl and mash with a fork. Add the mashed and whole beans, the remaining 1 cup water, Canadian bacon, celery, celery leaves, bell pepper and ground chipotle (or cayenne) to the pan. Simmer, stirring occasionally, until the liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 minutes. Serve in shallow bowls, spooned over the rice.

Note: Chipotle peppers are dried, smoked jalapeno peppers. They are often used to add heat and a smoky flavor to foods. Ground chipotle can be found in the specialty spice section of most supermarkets.

Nutritional Information per Serving

Calories 342 Carbohydrates 55 Fat 6 Saturated fat 1
Mono unsaturated fat 3 Protein 17 Cholesterol 14 Fiber 8 Potassium 196

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This recipe has been added to the following public cookbooks:
matts jank, soul, teri's, billys notable cooking, Susi's

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Recent Reviews

Recent Reviews
Rating	Submitted by	Comment Summary
★ ★ ★ ★ ★	thehenrys8810 01/29/09 09:20 PM	CANS!!! OF RED BEANS!!!! DOES ANYONE REALLY "New Orleans Red Beans" IS just what it says...NEW ORLEANS RED BEANS!!! They're different from" Northern Red Beans"! They are dried beans that you reconstitute with H2O, wonderful creole seasonings...RAW onion, celery, bell pepper, shallots, SMOKED ham hocks, andouille sausage, garlic, parsley and a pinch of Italian seasonings and a squirt of colgin liquid smoke...Just dump it all into the dutch oven, cook on a medium/low flame about 2-3 hours, STIR and WATCH it...add salt and pepper to taste...a little Tabasco, IF you like it hot....serve ON TOP of rice...and ENJOY! Not THAT difficult and very delicious! andouille sausage
★ ☆ ☆ ☆ ☆	KBartus 01/18/08 08:19 PM	Red Beans and Rice LSU375 is so correct. While there are quite a few "recipes" for this traditional Monday New Orleans dish, he is so correct about the ingredients (listed and omitted!). Also, chipotle peppers are more typical WEST of Louisiana. Dried beans (usually soaked overnight) and white, long grain rice are most typical. I know of only one brand of canned red beans that have any seasoning other than salt, and that one has only a bit of onion, I believe. The "Crystal" he referred to is another Louisiana-produced sauce similar to Tabasco. On Monday mornings Mama would put the pot of beans on to cook while the washing was being done. That way she could have the traditional hot meal ready for Papa when he came home for it at noon. To this day, this is a popular South Louisiana item on restaurant and even school lunch menus.
★ ☆ ☆ ☆ ☆	LSU 375 01/18/08 07:49 PM	the worst that is the most pathetic recipe for Luzianna rice an beans i have ever heard. brown rice? canadian bacon? lets see what they forgot to add. how about ham hocks, anduille sausage, thyme, worschester sauce, black pepper, red pepper, tabasco or crystal, a touch of vinegar or pickled meat.... serve that version to anyone in luzianna and you will be wearin the bowl on your head!!!! feel free to email me for a correct version of one of the most satisfying dishes out of new orleans...
★ ★ ★ ★ ☆	NAlberdeen 01/18/08 03:15 PM	good soul food cook it soon