Venessa Williams New Orleans Style Vegetarian Red Beans And Rice Recipes

WILLIE'S NEW ORLEANS RED BEANS & RICE

Steps:

• Place all but rice into a 4 qt slow cooker.
• Cook, covered at HIGH 7 hours or until beans are tender.
• Serve with hot cooked rice.
• Note: Willie adds 2T baking soda into the pot just before it is done to reduce the gas in the beans, but be careful that you don't overflow the pot like my DH did.

EMERIL'S NEW ORLEANS-STYLE RED BEANS AND RICE

Steps:

• Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
• Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
• Add more water if the mixture becomes dry and thick.
• After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
• Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
• Add more water if it becomes too thick. The mixture should be soupy but not watery.
• Remove the bay leaves and serve with steamed rice.