Lagniappe Red Beans And Rice Recipes

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

LAGNIAPPE RED BEANS AND RICE

Steps:

• 1. Rinse kidney beans twice. Discard any that look bad. Put beans in big heavy pot, at least 3 quart size.(4 quart is better)
• 2. Add water ham and sausage. Set uncovered on burner at medium heat. While the beans and meat are soaking and warming, chop and add green onions, green peppers,celery,onions. Then add thyme and bay leaves.
• 3. When the mixture boils, reduce heat and cover. Stir every 20-30 minutes for three hours.Then,with a wooden spoon mash about 1/4 the beans against the side of the pot. If they don't mash easily, try again after half an hour.
• 4. Forty minute after mashing the beans, taste and season with cayenne pepper or Tabasco sauce.(Don't use too much; this is suppose to be delicious but subtly flavored.) I use a 1/8 tsp cayenne and put Tabasco and cayenne on the table so everyone can add their own heat. Cook for another half and hour while preparing the rice.
• 5. Ladle beans and sauce over rice and serve.
• 6. It's hard to believe, but all the vegetables cook away to nothing. The mashed beans thicken the sauce to a creamy consistency. It's even more flavorful re-warmed after a night in the refrigerator.

RED BEANS AND RICE

Steps:

• Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
• In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
• Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
• Serve over rice and garnish with green onions.