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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (528g) Recipe makes 8 servings The following items or measurements are not included below: 1 large ham bone red pepper pods |
||
| Calories 680 | ||
| Calories from Fat 166 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.5g | 28% | |
| Saturated Fat 6.2g | 31% | |
| Monounsaturated Fat 8.0g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 88mg | 29% | |
| Sodium 1633mg | 68% | |
| Potassium 2053mg | 58% | |
| Total Carbohydrate 77.5g | 25% | |
| Dietary Fiber 18.1g | 72% | |
| Sugars 4.5g | ||
| Protein 52.2g | 104% | |
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New Orleans Red Beans and Rice
SERVES 8 -12
Ingredients
- 2 lbs dried red kidney beans, soaked overnight in cold water
- 2 cups chopped onions
- 1/2 cup thinly sliced shallot or scallion top
- 1/2 cup chopped green pepper
- 1 1/3 tablespoons finely minced garlic
- 2 tablespoons finely minced fresh parsley
- 1 lb seasoning baked ham, cut into 1/2 inch cubes
- 1 lb pickled pork, cut into large chunks
- 1 large ham bone, with some meat on it 4 to 5 inches in length
- 1 tablespoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/8 teaspoon cayenne
- 1/8 teaspoon crushed red pepper pod
- 2 whole bay leaves, broken into quarters
- 1/2 teaspoon dried thyme
- 1/8 teaspoon dried basil
- 2 quarts cold water, approximately
- steamed rice or boiled rice
Directions
1
Drain soaked beans in a colander and place them with all other ingredients except rice into a heavy 8-10 quart pot, adding just enough cold water to cover.2
Bring to boil over high heat, then lower heat and simmer uncovered for 2 1/2 to 3 hours or until beans are tender and a thick, natural gravy has formed.3
Add 1 cup of water toward end of cooking if it is looking too dry for your tastes.4
Stir about every half hour just once or twice around the pot.5
When beans are cooked turn off heat.6
To serve, ladle about 1 1/2 cups of beans, meat and gravy over a serving of rice.
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- Course > Main Dish
- Main Ingredient > Beans
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Pam-I-Am
On Jan 15, 2006
Having a ham bone leftover from Christmas, I chose this recipe to make. I halved it so we wouldn't be eating beans and rice for the next 2 months..lol. Even making half, it makes quite a lot. I followed the recipe exactly except for the pickled pork. That just doesn't appeal to me, but I'm sure it could add to the recipe. The cooking instructions were great, I had no problems. I liked it but still prefer another recipe I've made in the past. Thanks for posting.
From: SweetJezebel
On Sep 27, 2004
This stuff is incredible!! I made the recipe as directed and my sons ate the whole pot in one evening! The flavor is not too spicy, but still has a hint of bite to it. I'm going to try it with the Pickled Pork next time (#30250).
From: kit in NO
On Apr 8, 2004
As a native New Orleanean, I make this dish all the time (as did those several generations before me). My only suggestions would be to add 1 cup of chopped celery and substitute marjoram for the basil. It truly makes our Mondays special around here.
From: sugarpea
On Apr 7, 2004
Beyond a doubt the best red beans and ham I have ever made or tasted! I substituted 6 thin slices of bacon for the salt pork but otherwise followed the recipe. I took the suggestion and made this the night before. The next morning I sacrificed a few of the beans on top in order to remove the coagulated fat. I was surprised at how little fat there was. This is definitely not the typical New Orleans hot and spicey red beans and rice. It's mildly flavored and should be a big hit with kids. I've made a note to double the "heat" next time. An outstanding recipe. Thank you soooo much, Rev. Roy.
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