← Back to Search Results
Creole, Southern
Red Beans and Rice

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Red beans and rice is the official Monday dish in New Orleans, on special menus in all kinds of restaurants all over town. Although most people agree on the recipe, the trend in recent years–especially in restaurants–has been to make the sauce matrix much thicker than what I remember from my youth. This version is the old (and, I think, better) style, with a looser sauce. The way my mother made it for us every Monday throughout my childhood.

I have, however, added two wrinkles. One came from a radio listener, who advised that beans improve greatly when you add much more celery than the standard recipe calls for. The other is adding the herb summer savory. Both provide pleasant flavor complements.

Red beans are classically served with smoked sausage, but they’re also great with fried chicken or grilled ham. But the ultimate is chaurice–Creole hot sausage–grilled to order and placed, along with all the dripping fat, atop the beans.

Yield: Serves 6 to 8

Ingredients

  • 1 lb. dried red beans
  • ½ lb. bacon or fat from a fresh or smoked ham, salt pork, or pork belly
  • 4 cloves garlic, minced
  • 3 ribs celery, chopped
  • 1 green bell pepper, chopped
  • 1 small yellow onion, chopped
  • 1 bay leaf
  • 1 tsp. dried summer savory
  • ½ tsp. freshly ground black pepper
  • 1 tsp. Tabasco, plus more to taste
  • Salt
  • 6 cups cooked long grain rice
  • 1 Tbsp. chopped green onion tops, for garnish
  • 2 Tbsp. chopped flat-leaf parsley, for garnish

Directions

1. Sort through the beans and pick out any bad or misshapen ones. Soak the beans in cold water overnight. When ready to cook, pour off the soaking water.

2. Fry the bacon or ham fat in a large, heavy pot or Dutch oven until crisp. Remove the bacon or ham fat and set aside for garnish (or a snack while you cook).

3. In the hot fat, sauté the garlic, celery, bell pepper, and onion until the vegetables just begin to brown. Add the beans and 1 gallon (16 cups) of water. Bring to a light boil, then lower to a simmer. Add the bay leaf, savory, black pepper, and Tabasco.

4. Simmer the beans for about 2 hours, stirring occasionally. After about 1½ hours, fish out about ½ cup of beans and mash them. Return the mashed beans to the pot. Smash more of them if you like your beans extra creamy. Add a little water if the sauce gets too thick. Add salt and more Tabasco to taste. Serve the beans over rice cooked firm. Garnish with chopped green onion and parsley.

Notes

THE ULTIMATE: Fry skinless hot sausage and deposit it, along with as much of the fat as you can permit yourself, atop the beans. Red beans seem to have a limitless tolerance for added fat.

HEALTHY ALTERNATIVE: Leave the pork and ham out of the recipe completely and begin by sautéing all of the vegetables other than the beans in ¼ cup olive oil. At the table, pour extra-virgin olive oil over the beans. This may sound and look a bit odd, but the taste is terrific and everything on the plate–beans, rice, and olive oil–is a proven cholesterol-lowerer.


© 2006 Tom Fitzmorris

Note from Cookstr's Editors

Nutritional information is based on 8 servings and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

479kcal (24%)
69mg (7%)
15mg (25%)
15mcg RAE (0%)
896mg
94mg
18g
1g
8g
71g
19mg (6%)
545mg (23%)
4g (22%)
13g (21%)
5mg (26%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
lidias-italy Lidia's Italy
by Lidia Bastianich
mexican-everyday Mexican Everyday
by Rick Bayless
mom-a-licious Mom-a-Licious
by Domenica Catelli
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
cooking-for-friends Cooking for Friends
by Gordon Ramsay
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?