It is hard to use the word authentic when describing Red Beans and Rice, there are a lot of ways to cook them, ingredients vary a bit but there is no substitute for New Orleans Red Beans and Rice I consider this one pretty authentic because it came from a N'awlins Creole.
Red Beans and Rice, commonly thought of as a Cajun dish is actually Creole cuisine, and its beginning goes back before the Louisiana purchase when it was still a possession of France.
When the slave rebellion in Haiti (formerly Saint Domingue) began, many of the rich white sugar planters fled to Louisiana, the other main possession of France in the New World at the time. They brought with them red beans from the Caribbean. Red beans and rice was created in the kitchens of New Orleans' French Quarter.
New Orleans Red Beans and Rice
1 1/2 cup dried red beans (1 pound)
1 Qt water
1 Ham Bone
1 Large onion
2 cloves garlic -- chopped
1/4 cup celery -- chopped
1/2 tsp hot sauce -- Tabasco, or Crystal is excellent (but I like Frank's Red Hot)
1 tsp salt
1/4 tsp thyme
1 bayleaf
3 cups cooked rice
1. In a large pot, bring beans to a boil in water, reduce heat and allow to simmer covered 2 hours. Stirring occasionally.
2. turn off heat and allow to sit over night, add water if necessary to keep beans covered.
3. Add all remaining ingredients except for rice, simmer for 3 hours or until beans are tender. Remove ham bone and scrape
4. meat from bone and add to pot, Add water as necessary, water should just barely cover beans at end of cooking.
5. Remove 1 cup of beans and mash to a paste, add back to pot and stir until liquid is thickened.
6. Not authentic but I add about 3 Tbs dried vegetable flakes along with the other ingredients. adds a little color and a small amount of flavor.
7. Serve hot over white rice
Servings: 6
Some people like to just soak the beans in water overnight and then just simmer them one time, I like to pre simmer them prior to soaking as I think it makes for more tender beans in the end, but whichever way works best for you is the way you should do it.
Red Beans and Rice, commonly thought of as a Cajun dish is actually Creole cuisine, and its beginning goes back before the Louisiana purchase when it was still a possession of France.
When the slave rebellion in Haiti (formerly Saint Domingue) began, many of the rich white sugar planters fled to Louisiana, the other main possession of France in the New World at the time. They brought with them red beans from the Caribbean. Red beans and rice was created in the kitchens of New Orleans' French Quarter.
New Orleans Red Beans and Rice
1 1/2 cup dried red beans (1 pound)
1 Qt water
1 Ham Bone
1 Large onion
2 cloves garlic -- chopped
1/4 cup celery -- chopped
1/2 tsp hot sauce -- Tabasco, or Crystal is excellent (but I like Frank's Red Hot)
1 tsp salt
1/4 tsp thyme
1 bayleaf
3 cups cooked rice
1. In a large pot, bring beans to a boil in water, reduce heat and allow to simmer covered 2 hours. Stirring occasionally.
2. turn off heat and allow to sit over night, add water if necessary to keep beans covered.
3. Add all remaining ingredients except for rice, simmer for 3 hours or until beans are tender. Remove ham bone and scrape
4. meat from bone and add to pot, Add water as necessary, water should just barely cover beans at end of cooking.
5. Remove 1 cup of beans and mash to a paste, add back to pot and stir until liquid is thickened.
6. Not authentic but I add about 3 Tbs dried vegetable flakes along with the other ingredients. adds a little color and a small amount of flavor.
7. Serve hot over white rice
Servings: 6
Some people like to just soak the beans in water overnight and then just simmer them one time, I like to pre simmer them prior to soaking as I think it makes for more tender beans in the end, but whichever way works best for you is the way you should do it.
