ISO Red Beans & Rice recipe...

[KimKelly]

My husband recently visited Las Vegas (yes... without me!) and had a meal of "Red Beans and Rice". He said it was one of the best things he'd ever had, so I have done a few searches to find a recipe. I made one for him and he just laughed and said I had no idea what Red Beans and Rice were. I laughed back and said I figured that the recipe I got from Emeril's site should be real red beans and rice. Anyway, I made it with Kidney Beans, he said his did not have kidney beans but that they were indeed red, smaller, but red. Does anyone out there have such a recipe? I'd love any intput anyone has to share! THanks so much!
Kim

[dixie]

I've made red beans and rice lots of times....but I don't know if its what your husband expects....I don't really have it in recipe form but here goes...
1# bag of dried red beans (not kidneys, just red beans)...soak according to pkg directions. rinse and put in pot covered with water and chopped 2 med onions, 2 green peppers, several stalks of celery and garlic. Slice up a 1# package of kielbasa (I use the lite kind, but any will work) and toss that in there too. Cook for several hours keeping an eye on the water level...the beans will keep soaking it up.... When the beans are fall apart tender, serve over rice. We add tabasco at the end...

Don't forget the corn bread!

[funnybone]

You probably don't want a mix, but Zatarain's makes a Red Bean and Rice mix, which is pretty good. I find most of those mixes to be salty though. You could try to see if it is similar to what he had, and then try to duplicate it.

Here is what it looks like

http://www.zatarain.com/shop/images/no5.jpg

[funnybone]

Here's a recipe from www.bhg.com
http://images.meredith.com/bhg/images/04/a_12765573.jpg
Red Beans and Rice

This spicy staple from Louisiana goes well with baked or broiled ham. Or serve it by itself as a main dish.


1 slice bacon, chopped
1 cup chopped onion
14-1/2-oz. can reduced-sodium chicken broth
3/4 cup regular brown rice
3/4 cup sliced celery
1/4 tsp. salt
1/4 tsp. bottled hot pepper sauce
1/8 tsp. ground black pepper
15-1/2-oz. can dark red kidney beans
1 small green sweet pepper, cut into bite-size strips


Instructions:
1. In a 10-inch skillet cook and stir bacon over medium heat until bacon is crisp. Reserve 1 teaspoon of the drippings in the pan. (If necessary, add cooking oil to skillet to make 1 teaspoon drippings.) Drain bacon on paper towels.

2. Cook onion in reserved drippings until tender but not brown. Add bacon, broth, uncooked rice, celery, salt, hot pepper sauce, and pepper. Bring to boiling; reduce heat. Cover and simmer for 40 minutes.

3. Add the undrained beans and sweet pepper strips. Simmer, covered, for 5 minutes more. Serve immediately. Makes 4 main-dish or 6 side-dish servings.

Nutrition facts per main-dish serving: 281 cal., 4 g total fat (1 g sat. fat), 2 mg chol., 702 mg sodium, 52 g carbo., 7 g fiber, 12 g pro. Daily Value: 1% vit. A, 29% vit. C, 5% calcium, 19% iron.

[Chefzhat]

I just saw a bag of beans at the grocery store that were Small Red Frijoles - wonder if that's the type of beans he means???

[Jewel]

Originally posted by KimKelly
I made it with Kidney Beans, he said his did not have kidney beans but that they were indeed red, smaller, but red. Does anyone out there have such a recipe

I never use Kidney Beans, I find them much too 'meaty' for my tastes. I use 'small red beans'. I know that sounds simplistic, but that's what the bag says! :) I make a Cajun Red Bean & Rice Soup using the small red beans and it always gets rave reviews. Just in case, here's my recipe about halfway down:

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=14650&highlight=cajun+red+bean

I suggest the recipe Dixie posted, but I use Chicken Broth in place of the water. Do a search on allrecipes.com and epicurious to find other recipes if you'd like one more detailed, but as long as you've got Cajun Seasoning and lite Keilbasa, you've got good stuff! :D If all else fails make him the soup! It's thick and hearty and has three different types of meat!

[maizeyoats]

Jewel's Red Bean and Rice Soup really is great. I can vouch for it. I have a great yearning for it right now and must make it again soon.

[Wendy w]

I have a vegetarian version for the pressure cooker that I make from one of Lorna Sass' books. I can post it tonight if anyone is interested.

[Nirak]

Try don Mauer! There is a great red beans & rice dish in A Guy's Guide ... I substituted poultry sausage and it was still great.

[valeriek]

Zatarains does make a good red beans and rice when you (gasp) aren't in the mood to cook!

[browneye]

I have been making this recipe for years, it came from a magazine but I don't know which. It is from Bruce Aidells, but it's at least 15-16 years old!!!!!! You have got to try it.


Spicy Red beans, Sausage, and RIce
makes 8 servings, I cut this in half or have lots of leftovers!

1 tblsp Salad oil
1/2 pound andouille or kielbasa (I use a turkey sausage)
2 large yellow onions, chopped
2 stalks celery, chopped
6 green onions, sliced
2 quarts water
1 teaspoon cayenne
1/2 tsp. dried thyme leaves
4 dry bay leaves
1 or 2 ham hocks (about 2 lb. total)(smoked ham hocks -they do not add much fat, after you discard the bad parts)
1 pound dry small red beans
2-4 tablespoons cider vinegar
salt and pepper
8-10 cups hot cooked rice

In a heavy Dutch oven, brown the sausage in the oil. Add onions, celery, and green onions, saute until vegetables are limp, about 5 minutes. Add water, cayenne, thyme, bay leaves, and ham. Sort through beans and discard debris. Rinse and drain beans, then add to the pan. Bring to boiling; reduce heat, cover, and simmer over low heat until ham is very tender when pierced 1.5-2 hours. Lift out ham; let cool. Skim off and discard fat from bean mixture, then continue simmering while meat cools. When ham is cool, remove and discard any fat and bones. Tear meat into bite-size pieces. Return meat to pan.
Simmer, uncovered, over low hat, stirring, occasionally, until most of the liquid evaporates, 20-30 minutes. Add the vinegar, salt and pepper to taste. To serve spoon hot rice into a shallow bowl, then the beans over the top. Makes 2 3/4 quarts.
Can be made ahead and reheated.

My DH loves Red beans and Rice, and he says this is the best he's ever tasted!

[browneye]

Oh, by the way - here is the nutritional info per mastercook of the above recipe using one ham hock. These servings are really, really substantial sizes. Also, I put in turkey kielbasa to calculate the nutrition info. :Per Serving (excluding unknown items): 529 Calories; 7g Fat (11.4% calories from fat); 26g Protein; 90g Carbohydrate; 16g Dietary Fiber; 41mg Cholesterol; 297mg Sodium. Exchanges: 5 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

That is for a pot divided into 8 servings. Again, these portions are good sized.

I probably add extra thyme and I use a turkey or chicken Andouille sausage that is available locally, which is much tastier than the Kielbasa, but if you can't find it, Kielbasa works fine.

[KimKelly]

Wow! You guys are great. Thanks so much for the ideas. I had no idea that there was something called "small red beans" but I will now most certainly be on the look out. After his reaction to my first attempt I swore to him I would never make it again and he could just go back to his Las Vegas restaurant, but you've all given me the inspiration to try. I truly appreciate the posts... and the pictures! I'll let you all know how it goes.

Kim :D

[Deanna]

Definitely don't use Kidney beans; they are wrong. Small red beans (you can usually find canned if not dry) are what you want.

I make red beans and rice frequently, it's one of my top ten faves. I use Paul Prudhomme's recipe. There is another in The Frugal Gourmet Cooks American that is pretty good as well.

Let me know if you are interested in either.

[KimKelly]

Let me ask you guys this... are adzuki beans the same as small red beans? I actually found and bought both today, they do look similar, but I've never had either.

Deanna... If you have the time I'd love the recipe that you think is the best! Thanks ever so much.

Kim

[smpv]

Browneye,

The recipe you posted sounds so good. I would love to make it. Is it very spicy?

I'm just wondering if my 5 year olds would eat it. My daughter especially does not like spicy food.

Thanks.

Pat

[Mern]

I'm a native louisianan....and I love red beans and rice....it's the ultimate comfort food....

here's the recipe I use..it's from the baton rouge junior league cookbook:

2 cups red beans
1 onion diced
2 cloves garlic
2 tsp seasoning salt (like tony's)
bay leaf
pinch of sugar
red pepper to taste
ham hocks.

wash beans, soak overnight and drain. cover beans and all ingredients with cold water. bring to boil, reduce heat and simmer until done. (hours...and hours...) serve over rice.
Large link spicy smoked sausage, added the last 30 minutes gives delicious seasoning and makes a complete meal with hot fluffy rice.


hope this helps...it's a pretty authentic recipe....I'm not sure how it would compare to "vegas" red beans and rice though:)

[crc77]

Wendy w- could you post your veggie red bean and rice recipe? i had a veggie version once and was surprised at how good it was! haven't found a recipe yet. thanks!

i'll post my fave version from ever more special

1 pound red beans (the small ones not kidney) soaked overnight
1 large onion, chopped
2 large cloves garlic, pressed
8 drops Tabasco sauce
4 bay leaves
1 1/2 pounds smoked ham, sausage or any combo
salt to taste
8 servings of rice

1. Rinse the presoaked bean; drain.
2. place the beans, onions, garlic, bay leaves, and Tabasco in 4 quarts of water and bring to a boil over medium high heat.
3. Reduce to simmer and cook 4 hours uncovered.
4. Add meat(s).
5. continue cooking an additional 2-4 hours or until beans are tender and sauce is thick.
6. when finished cooking, remove meat (if desired), salt to taste, and serve over rice.

8 servings

hint: sour cream, chopped onions, grated cheese, or a splash of vinegar and wine make delightful toppings.

:D my fave is a healthy serving of Tabasco!

Cheryl

[browneye]

Originally posted by smpv
Browneye,

The recipe you posted sounds so good. I would love to make it. Is it very spicy?

I'm just wondering if my 5 year olds would eat it. My daughter especially does not like spicy food.

Thanks.

Pat
Hi Pat,
If I were cooking for 5 yrs. old, I would definitely use Kielbasa instead of Andouille, since it is less spicy. Also, I would add the cayenne at the very end, AFTER I remove a portion for the 5 YO. and set that aside. Then it won't be spicy at all for her, you can add the cayenne to your portions, if desired.
Hope that helps!

[DmOrtega]

browneye - - - Your recipe for Spicy Red beans, Sausage, and RIce is fantastic.

This has really great flavor. We liked the vinegar added at the end. Thanks for sharing.

[karenv]

Browneye - just wanted to let you know that I made your recipie and absolutely love it. The only change I made was that I used black beans because I had a bag of them on hand that had to be used. Terrific!

Karen

[BethH]

I made your recipe too, Browneye! Very tasty -- plus, it was my first time cooking dried beans and using a ham hock! I love new cooking adventures. I used 1/2 a turkey kielbasa -- yummy! Also, I cut the recipe in 1/2 and easily got 6 servings out of it -- Paula ( I think that is your real name!) :o was right about the servings being generous.

I served it over brown rice and with cornbread on the side! MMMMM! Thanks! :p Next to try is Jewel's Cajun Red Beans and Rice Soup!

[browneye]

I'm so glad you liked the recipe!

I found a really nice low-fat Andouille at Whole Foods last week, so I can't wait to make this recipe again. They also have nice smoked ham-hocks there. I'm ready to make a pot of it when I have days without travel, so I can enjoy the leftovers!

If you have a Whole Foods, check out those sausages and hocks and get yo'self some red beans and try this recipe!:D

[DMurray]

I generally stay away from packaged mixes, but my vote is for Zatarain's red beans and rice. A friend at work makes it and puts sliced sausage (like turkey smoked sausage) during the cooking. I didn't even know it was a mix until I asked her one night how she made time to make it right before she came to work. It's very good, though there is a fair amount of sodium-490g/1/2 cup serving (also 100 cals, 0g fat and 4g protein). I've taken it camping and it's comes out great!
Deb

[Terrytx]

browneye, I had your recipe for dinner last night and we thought it was great. I also used turkey sausage. I halved the recipe and had plenty for our dinner and enough for leftovers, which the DD has already laid claim to. I will try the others posted here later.

[Deanna]

Originally posted by KimKelly
Deanna... If you have the time I'd love the recipe that you think is the best! Thanks ever so much.

Kim

Wow, Kim, talk about waiting a while to respond! I'm not sure I ever posted a response to you. Sorry!

I'm in the mood for Red Beans & Rice, and since we have leftover ham from Christmas, what better day to make and serve than New Years?

There are lots of good recipes posted here. I will see if I have either Paul P's or Frugal Gourmet's entered into MasterCook. In the meantime, here is one I'm going to try tomorrow; found it on Food Network. (To be honest, I haven't even compared the recipes to see how or even "if" they differ from one another!)

Red Beans and Rice
Recipe courtesy Dooky Chase, 2003


Recipe Summary
Prep Time: 10 minutes Cook Time: 1 hour 35 minutes
Yield: 6 servings

1 pound dried red kidney beans
2 quarts water
1 large onion, chopped
1/4 cup vegetable oil
1 pound smoked ham, cubed
1 pound smoked sausages, sliced into 1/2-inch slices
1 cup water
1 tablespoon chopped garlic
1 bay leaf
1 tablespoon black pepper
2 tablespoons chopped parsley leaves
1 teaspoon whole fresh thyme leaves
2 level tablespoons salt

Pick through beans, removing all bad beans and any other foreign particles. Wash beans well. Place beans in 5 quart pot. Add the 2 quarts of water. Add the onions and bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft stir well, mashing some against side of pot.

Heat oil in a frying pan. Add the ham and sausage and saute in the oil for 5 minutes. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.



Episode#: AMSP04

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[Deanna]

Here is The Frugal Gourmet's recipe. It serves 6-8, and has an embedded recipe for Pickled Pork. I believe the nutritional values are correct; however they are high! Probably due to all the meat. (Does not include the rice.)


* Exported from MasterCook *

Red Beans and Rice

Recipe By :Jeff Smith
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Entrees - Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried red beans -- soaked overnight
1 medium yellow onion -- peeled and chopped
1 bunch green onions -- chopped
7 cloves garlic -- peeled and chopped fine
1/2 cup chopped parsley
1 stalk celery -- chopped
1/2 cup catsup
1 medium green bell pepper -- seeded and chopped
1 tablespoon Worcestershire sauce
2 teaspoons Tabasco sauce
2 whole bay leaves
1 teaspoon whole thyme leaves
salt and freshly ground black pepper to
taste
1 pound smoked sausage -- cut in 1" pieces
1 pound Pickled Pork -- cut into 1" cubes and rinsed

Drain the beans. Put them in a 6-quart heavy pot and add 3 quarts of fresh water. Cover and simmer for 1 hour, or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times.

Add the rest of the ingredients, except the cooked rice, to the pot and more water to cover, if needed. Simmer, partially covered, for 1 to 1 1/2 hours or until the liquid has thickened.

Serve over cooked rice.

Description:
"The Frugal Gourmet"
Source:
"The Frugal Gourmet Cooks American"
Copyright:
"1987"

- - - - - - - - - - - - - - - - - - -

Per serving: 691 Calories (kcal); 37g Total Fat; (46% calories from fat); 40g Protein; 55g Carbohydrate; 101mg Cholesterol; 1540mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 5 Fat; 1 Other Carbohydrates

NOTES : "A woman who was born and raised in Louisiana recently sent me this recipe and told me it was authentic. Furthermore, she told me that the person who sent me my previous authentic recipe was way off base. Everybody's recipe is authentic in some way, I am sure, so here we go on our third variation of a New Orleans classic.

Actually this is authentic if you are one who believes that the dish must contain pickled pork. In any case it is delicious."
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 1492 0 0



* Exported from MasterCook *

Pickled Pork

Recipe By :Jeff Smith
Serving Size : 12 Preparation Time :0:00
Categories : Cajun Entrees - Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup mustard seed
1 tablespoon celery seed
2 tablespoons Tabasco sauce
1 quart distilled white vinegar
1 whole bay leaf
1 tablespoon kosher salt
12 whole peppercorns
6 cloves garlic -- peeled and cracked, not smashed
2 pounds boneless pork butt -- cut into 2-inch cubes

Combine everything except the pork in a stainless-steel pan and boil for 3 minutes. Cool and place in a refrigerator container (plastic, glass, or stainless steel) and add the pork. Stir to remove bubbles. Cover and refrigerate for 3 days.

Source:
"The Frugal Gourmet Cooks American"
Copyright:
"1987"

- - - - - - - - - - - - - - - - - - -

Per serving: 185 Calories (kcal); 13g Total Fat; (58% calories from fat); 12g Protein; 8g Carbohydrate; 40mg Cholesterol; 520mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates

Serving Ideas : Use in making Red Beans and Rice.

NOTES : "I am always happily confused over the wonderful variations that one finds in New Orleans cooking. The reasons are obvious enough. So many different cuisines cooked together in the same neighborhood, a neighborhood that is supplied with some of the best basic food products in the nation.

During my last trip to New Orleans I was told by an elderly black woman that I did not understand what red beans and rice really were since I did not use pickled pork in my two previous cookbooks. Well, this one is to set me straight. Obviously this method of curing pork started simply as a method of preservation, and it became a necessary part of the complex flavors of the French Quarter. The meat can be purchased in New Orleans in any market, but those of us in the North are bound to make our own. This recipe is from a wonderful resource book by John Mariani called "The Dictionary of American Food and Drink."
Nutr. Assoc. : 0 0 0 5554 0 0 0 0 4583

[Deanna]

Here is the recipe from Paul Prudhomme. I never use so many ham hocks. I'm sure this cuts down on the calories drastically.


* Exported from MasterCook *

Red Beans and Rice with Ham Hocks and Andouille Smoked Sausage

Recipe By :Paul Prudhomme
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Entrees - Pork


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried red kidney beans
Water to cover the beans
6 large ham hocks -- (3 1/2 to 4 pounds)
16 cups water -- in all
2 1/2 cups finely chopped celery
2 cups finely chopped onions
2 cups finely chopped green bell peppers
5 whole bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme leaves
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 pound Andouille smoked sausage (preferred) or
any other good pure smoked pork sausage
such as Polish sausage (kielbasa) -- cut diagonally into 3/4-inch pieces
4 1/2 cups hot cooked rice

Cover the beans with water 2 inches above beans. Let stand overnight. Drain just before using.

Place the ham hocks, 10 cups of the water, the celery, onions, bell peppers, bay leaves, and seasonings in a 5 1/2-quart saucepan or large Dutch oven; stir well. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally. Remove ham hocks from pan and set aside.

Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce heat, and simmer 30 minutes, stirring occasionally. Add the remaining 2 cups water and simmer 30 minutes, stirring often. Stir in the andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping pan bottom fairly often. (If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.) Add the ham hocks and cook and stir 10 minutes more. Serve immediately.

To serve, for each serving mound 3/4 cup rice in the middle of a large heated serving plate. Place a ham hock on one end of the plate and about 2 pieces of andouille on the other end. Spoon a generous 1 1/4 cups of the red beans around the rice.

Description:
"It's a tradition in New Orleans to serve red beans and rice for lunch
on Mondays."
Source:
"Chef Paul Prudhomme's Louisiana Kitchen"
Copyright:
"1984"

- - - - - - - - - - - - - - - - - - -

Per serving: 981 Calories (kcal); 41g Total Fat; (37% calories from fat); 55g Protein; 98g Carbohydrate; 157mg Cholesterol; 974mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 5 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 3122 0 0 0 0 0 920088 0 0 3159 0 3133 272 0 0 3817 0

[dlaboriel]

I believe you're looking for the adzuki beans. If you use them, soak them for a long time. I find they are a little harder to cook than the regular red beans. Adzukis are small and red.

[hollysmom]

I'm in the mood for Red Beans & Rice, and since we have leftover ham from Christmas, what better day to make and serve than New Years?

Actually the legume of the day is the BLACK-EYED PEA. Eat a bowl for good luck all year...Add ham and cornbread for a yummy meal.

I tried something new with bean-soaking the last time I made Red Beans. I seasoned the 'soak water' with Pinto Bean Seasoning in order to ger more flavor into the beans. I tossed the soak water after soaking and cooked in seasoned water.


SSM

[Little Bit]

Kim,

I love red beans, but prefer the kind without sausage, or if it has sausage, just add it at the end, right at service.

I find that the flavor of the sausage can really overpower the taste of everything else.

My preference is for a much plainer version than most listed here, more like Mern's than not. I guess I may use less onion, just using it to flavor the beans rather lightly.

As for the adzuki, they have a good flavor and all that, but aren't exactly the same as the 'small red beans' generally referred to in red beans and rice recipes. In fact, I love them cooked down to a paste, with sugar, the way the Japanese do it. (they make a nice filling) Also, aren't adzuki the same bean that is used in some ice cream/snow cone type recipes? I think so. Very tasty.

As for the 'red beans and rice' issue, I usually cheat and open a can of Van Camp's New Orleans Style Red Beans. Simmer those for a while, maybe add a dash of hot sauce, maybe add some sausage, or not, serve over rice. Easy, quick, reliable. :) (cheating? yes. but good!)

[Beth]

Deanna, that last one you posted looks most similar to the recipe I have used, except that I would use less Tabasco. Browneye's is similar, but I've never had vinegar in Red Beans and Rice. I think Prudhomme's is the most authentic. I posted my recipe long ago, but it never got any notice. Everyone seems to find one they swear by.

Little Bit, I agree. Red beans are not the same as Adzuki. They are usually just labeled "red beans." I've also opened a can of black-eyed peas to make a small amount of quick "Hoppin John".

[tuff2000]

i might have not searched well enough, but has anyone reviewed, nevertheless "tried", the Hoppin' John recipe in the jan/feb 04 CL? I was menu planning this afternoon and that recipe stood out for me. let me know what you guys think:) thanx

[KimKelly]

Thanks for all the responses guys! Here is a recipe that I found about the time that this thread started that has become a favorite at our house.

Red Bean Soup
Emeril Lagasse


Recipe Summary
Prep Time: 20 minutes Cook Time: 2 hours
Yield: 6 first-course servings
1 tablespoon olive oil
1/2 cup diced bacon
11/2 cups chopped yellow onions
1/4 cup chopped green bell peppers
1 tablespoon minced garlic
4 bay leaves
8 ounces andouille, cut crosswise into 1/4-inch slices
1 small (5 to 6 ounce) smoked ham hock
2 cups dried red kidney beans, soaked overnight
1 tablespoon Essence, recipe follows
2 quarts chicken stock
1 teaspoon salt
3 tablespoons chopped parsley
3 tablespoons Sherry
1 1/2 cups cooked long-grain white rice, warm
6 tablespoons chopped green onions

Heat the oil in a large heavy pot over high heat. Add the bacon and saute for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes. Add the beans and cook for 2 minutes. Add the Essence and stock, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the ham hock and bay leaves. Remove 1 cup of beans from the pot and reserve.
With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the Sherry and reserved beans, and stir well. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.


Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.



Episode#: EM1E44

Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[chefjon]

I made a red beans and rice recipe recently in the crockpot, and DW and I thought it was very good. In fact, I also thought it froze well. Thinking I had gotten it out of a CL 2003 issue, I perused them all, but could not find it, so I'm just going to add it here myself.

Slow Cooker Red Beans & Rice

3 cups water
1 cup dried red kidney beans
1 cup chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
1 tsp. dried thyme
1 tsp. paprika
3/4 tsp. ground red pepper
1/2 tsp. black pepper
7 oz. turkey kielbasa, thinly sliced
1 bay leaf
5 cloves garlic, minced
1/2 tsp. salt
3 cups hot cooked rice
1/4 cup chopped green onions

Combine first 12 ingredients(through garlic) in an electric slow cooker. Cover with lid; cook on high for 5 hours or on low for 8 hours. Discard bay leaf. Stir in salt. Serve over rice; sprinkle servings with green onions.

Per serving: 291 calories; 3g Fat(7.9% calories from Fat); 16g Protein; 51g CARB; 7g dietary fiber; 32mg CHOL; 498g sodium