Katie's Red Beans and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 pound red beans1 tablespoon olive oil1 onion, chopped1 bell pepper, chopped2 stalks celery, chopped3-5 cloves garlic, minced1/2 teaspoon Bacos2 bay leaves1 teaspoon thyme1 teaspoon oregano1 teaspoon cayenne1/2 teaspoon white pepper1/2 teaspoon black pepperdash Tabasco
Soak the beans overnight in enough water to cover! This is vital. The quick cook method doesn't make the beans as creamy, I swear.
The following day, drain and rinse the beans and set them aside.
Saute the onions, bell pepper, and celery in the olive oil until softened. (For some extra panache add some chopped red and yellow pepper.) Add the garlic, pressed or minced, and the Bacos and stir for 2 minutes or so.
Add the beans and enough water to cover with an inch or two to spare. Add the herbs and spices. The spice measurements are approximations. Please use as light or heavy a hand as you'd like! That's what makes it delicious.
Optional: Some liquid smoke can give that smoked sausage flavor to the beans if desired. You can add that now.
Bring beans to a boil, then reduce to a simmer and let them go. They're ready when they are tender and starting to fall apart. This can take an hour and a half or as long as three or four hours, depending on your beans. Just leave them alone.
When they're about ready, taste test and adjust the spices. If necessary give the beans another fifteen minutes for additional flavor mingling.
Ditch the bay leaves and serve over rice! (Not included in nutrition.)
Number of Servings: 6
Recipe submitted by SparkPeople user KMCQUAGE.
The following day, drain and rinse the beans and set them aside.
Saute the onions, bell pepper, and celery in the olive oil until softened. (For some extra panache add some chopped red and yellow pepper.) Add the garlic, pressed or minced, and the Bacos and stir for 2 minutes or so.
Add the beans and enough water to cover with an inch or two to spare. Add the herbs and spices. The spice measurements are approximations. Please use as light or heavy a hand as you'd like! That's what makes it delicious.
Optional: Some liquid smoke can give that smoked sausage flavor to the beans if desired. You can add that now.
Bring beans to a boil, then reduce to a simmer and let them go. They're ready when they are tender and starting to fall apart. This can take an hour and a half or as long as three or four hours, depending on your beans. Just leave them alone.
When they're about ready, taste test and adjust the spices. If necessary give the beans another fifteen minutes for additional flavor mingling.
Ditch the bay leaves and serve over rice! (Not included in nutrition.)
Number of Servings: 6
Recipe submitted by SparkPeople user KMCQUAGE.
Nutritional Info Amount Per Serving
- Calories: 277.3
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 893.9 mg
- Total Carbs: 48.6 g
- Dietary Fiber: 18.5 g
- Protein: 14.9 g
Member Reviews
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BRRRANDI78
The best I've had since leaving New Orleans... Yes, I DO know what it means to miss New Orleans. Only your version was better - no nasty meat-grease scum on top. I absolutely LOVED this recipe and will make it again and again. Only thing I did differently was to prepare it in my slow cooker. - 11/23/08