Recipe by Matt
"Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce."
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shortening, or as needed
white onion, chopped
green bell pepper, chopped
dried red beans
smoked ham hock
smoked sausage, cut into bite-sized pieces
Creole seasoning (such as Tony Chachere's®)
hot pepper sauce (such as Tabasco®), or to taste
cooked white rice
I loved this dish! Made as written except for the ham hock and sausage. I had a very meaty smoked ham bone in the freezer so I threw that in the bean pot. A bowl of coleslaw and a skillet of cornbread and, ah, my. A supper fit for a king!
IMHO, Good. The sausage needs to be added later in the process, because its a bit mushy after simmering for 5 hours. Also if you're going to bother adding a ham-hock for flavor and meat then I recommend 2 because there's not much meat on them. The recipe is a little soupy for my taste, recommend 7 cups of water. Had scratch cornbread as a side..perfect combo.
Not sure if I can review my own recipe....it is OK to cut the cooking time to 3.5 or 4 hours as someone else suggested. Also, if you can find authentic tasso (can be ordered on the internet if you search for it), it makes a great substitution for the ham hock. If you use tasso, you need to cut back or eliminate the creole seasoning since tasso provides a lot of heat along with flavor. Andouille is a good substitute for smoked sausage as someone suggested, but again you may need to cut back on the creole seasoning depending on how much spice is in the sausage. Celery is really optional, I often don't use it.
Finally, someone commented on it being too soupy. Cutting the water back by a cup is OK, but if you cook it the full 5 hours it gets a little thicker. In addition, I recommend using high quality medium grain sticky rice (the Japanese rice often used for sushi). New Orleanians typically use long grain rice, but the sticky rice is delicious and gives it a much thicker, non soupy, texture. Sticky rice gives it a delectable porridge-like consistency.
Very tasty! I used the Creole Seasoning Blend for the spices.
I've made this recipe a handful of times now and it keeps on tasting better.
I used bacon fat for the shortening and cooked the red beans using the slow cooker after soaking overnight. This last time, I cut back on the liquid to about seven cups. Instead of water, I used chicken stock.
When the beans are tender, I take about two cups of the beans, veggies, liquid (no meat) and run it through the food processor for a heartier, thickened texture. I return the processed beans back to the crock pot until fully cooked.
I serve the red beans with medium grain Calrose or short-grain Nishiki rice and cornbread on the side.
Put a bottle of Tabasco on the table and hmmmmm!
Oh yeah this is tasty. I used andouille sausage. I used 1 1/2 pounds of beans and 2 ham hocks but the original amount of sausage. Great flavor with the right amount of kick to it. Served with cornbread.
This is a very tasty recipe. However, I did make a couple of changes. I used chicken broth in the place of the water, and after bringing everything to a boil on the stove, I placed it all in the crock pot on the low setting. After 3 hours I did mash a good amount of the beans against the side of the pot to thicken it a bit. Next time I will reduce the broth to 6 cups because it was a little more soupy than I like. This is a keeper! Thanks Matt for a wonderful recipe.
Great recipe! I cooked in pressure cooker for 25 minutes. Combined everything except smoked sausage & rice, added smoked sausage after cooking beans in pressure cooker. Used Sriracha sauce and added 1 whole cayenne pepper. Take the pepper and milk out the meat inside(yum) Added a Tbs. or 2 of chicken bouillon to water and just added enough water to cover beans. So good served with greens and hot vinegar.
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic New Orleans Red Beans and Rice
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 184
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