New Orleans Red Beans and Rice Recipe
This New Orleans red beans and rice recipe has
always been a family favorite. Why fix red beans and rice from a box when you can make it homemade from scratch? Now with the recipe below, there's really
no need for you to ever cook from a box again. For a change, try serving your red beans and rice with fried chicken and corn bread.
For best results, presoak your beans.
Read Beans and Rice
- 1 lb dry red beans
- 2 quarts water
- 1-1/2 cups chopped onion
- 1 cup chopped celery
- 4 bay leaves
- 1 cup chopped green pepper
- 3 tbsp chopped parsley
- 3 tbsp chopped garlic
- 2 tsp dried thyme, crushed
- 1 tsp salt
- 1 tsp black peppe
- Sort through your beans removing any defective beans or small stones that may be present. Place the beans in a colander and
rinse several times.
- Place beans, chopped onion, chopped celery, and bay leaves in a 5-quart pot and cover with two inches of water. Bring to boil, replace lid
and reduce to low-heat. Cook for about 1-1/2 hours until beans are tender. When beans are tender remove bay leaves then mash and stir beans
against side of pot.
- Next add your remaining ingredients consisting of chopped green peppers, parsley, garlic, thyme, salt and pepper. Cook uncovered over low-heat for
about 30 minutes, until red beans mixture is creamy.
Serve red beans over steamed rice.
Makes 8 servings.
This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/
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