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
Very tasty! I used the Creole Seasoning Blend for the spices.
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!
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.
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.
Absolutely delicious. I omitted the ham hocks and instead added a bit of liquid smoke; the taste wasn't distinguishable in the final product, so I'll try adding it halfway through cooking next time instead of at the beginning. Unless you like very spicy beans, I suggest using regular smoked sausage for the dish, as the creole seasoning adds plenty of heat. I only needed around 4 hours for the simmering, and I didn't soak the beans ahead of time, but that may have been a fluke, and the extra hour of cooking won't ruin the dish. You can add a pinch more of the spices as you see fit, but not too much- judge for yourself based on the age of your herbs.
Turned out very favorable, but too soupy. I suggest reducing the water by a cup. Plus, with just a little soaking time (perhaps two hours), there is no need to simmer for the suggest 5 hours, just test the texture of the beans around 3-1/2-to-4 hours.
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!
* 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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