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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 615
Calories from Fat 90		(14%)
Amount Per Serving		%DV
	Total Fat 10.0g	15%
	Saturated Fat 3.2g	16%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 78mg		26%
Sodium 1786mg		74%
Potassium 2087mg		59%
Total Carbohydrate 76.4g		25%
	Dietary Fiber 18.1g	72%
	Sugars 4.5g
Protein 55.7g		111%
detailed view... how is this calculated?

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New Orleans Red Beans and Rice

Recipe #87365 | 3¾ hours | 40 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Rev. Roy
Mar 23, 2004

I found this recipe in "The New Orleans CookBook" by Rima & Richard Collin. It was an incredible hit the first night with family and friends, and it gets even better the next day. I was unable to find pickled pork and used salt pork instead. Delete the salt from the recipe if you make this substitution. I highly recommend pan-baked corn bread on the side with this one (see New Orleans Skillet Baked Cornbread).

SERVES 8 -12 (change servings and units)

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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Featured Reviews for This Recipe

From: Executive Chef Erin Finegan

On Jul 25, 2008

I followed the recipe, but used canned kidney beans rather than dry (time constraint) and adjusted the prep time/work...recipe worked wonderfully. The dish looked and tasted as good as any that I had eaten in New Orleans several times just a few weeks ago. Thanks and Kudos!

0 people found this review helpful

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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.

1 person found this review helpful

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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.

7 people found this review helpful

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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.

6 people found this review helpful

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