Beef / Pork

Red Beans and Rice New Orleans Style takes several minutes to prepare.

Red Beans and Rice New Orleans Style takes several minutes to cook.

Red Beans and Rice New Orleans Style makes 10 servings.

The ingredients for Red Beans and Rice New Orleans Style are:

3 Bay Leafs
1 tsp Sage, ground
1 tsp Thyme, ground
1 tbsp Olive oil
4 tsp Minced Garlic in water
1 serving Celery 4 - 4" long strips
1/2 tsp Black Pepper (Ground)
225 serving Pictsweet Chopped Green Peppers Recipe Helper 3/4 cup=83 1 bag =227
1/2 tsp Cayenne Pepper (Ground)
454 gram /1 LB Great Value Dried Light Red Kidney Beans
340 gram(s) Sam's Choice Cajun Style Andouille Smoked Sausage
340 gram(s)/12oz Hormel Classic Dinner Ham Cure 81 3oz=84grams
283 gram(s)/10 oz PictSweet Farms Chopped Onion Recipe Helper
.5 tsp Salt

Here is how you make Red Beans and Rice New Orleans Style:

Place beans in a large bowl and cover with 6 cups cold water. Add 2 tablespoons Kosher salt and stir until dissolved. Set aside at room temperature for 8-16 hours. In a large Dutch oven, heat oil over med-high heat until shimmering. Add sausage and cook, stirring until lightly browned, about 5 minutes. Add onion, bell pepper, and celery. Season with salt and cook, stirring, until veggies have softened and are just starting to brown around the edges, about 8 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add beans, along with enough water to cover by about 2 inches (roughly 6 to 8 cups), ham, thyme and whole bay leaves. Bring to a boil and reduce to a bare simmer. Cover and cook until beans are completely tender, 1 1/2 -2 1/2 hours. (Older beans can take longer. Remove lid and continue to cook, stirring occasionally, until liquid has thickened and turned creamy, about 20 minutes. If the pot starts to look dry before the the stew turns creamy, add a cup of water and continue simmering. Repeat as necessary until desired level of creaminess is achieved. Discard bay leaves and thyme stems. Season to taste with hot sauce, a few teaspoons of cider vinegar (if using), and more salt and pepper. For best texture, let cool and refrigerate overnight. Reheat the next day, adding a little water to loosen to desired consistency. Serve red beans over steamed white rice. Serving Size:?10

The nutritional information for Red Beans and Rice New Orleans Style is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 287.3

• Total Fat: 9.5 g
• Cholesterol: 38.5 mg
• Sodium: 680.9 mg
• Total Carbs: 32.7 g
• Dietary Fiber: 6.9 g
• Protein: 22.3 g