Creole Style Red Beans and Rice

It’s Monday… you know what that means.

Creole Style Red Beans and Rice

1 lb. red kidney beans (the best brand IMHO is Camellia, but you can use whatever local brand you can get. Mexican or Latin groceries might be a good place to look as well.)
1 quart water
1 quart vegetable stock/broth
3 tablespoons olive oil (2 tablespoons if using meat)
1 large yellow onion
1 bell pepper, seeded and diced
3 stalks celery, diced (I don’t like celery in mine, it imparts a “too sweet” flavor that I don’t like much… you may opt out of using celery)
3 bay leaves
1/4 teaspoon dried thyme (1/2 teaspoon fresh thyme)
2 toes garlic, minced
2 tablespoons Italian parsley, minced
Kosher salt to taste
1 tablespoon creole seasoning
1 teaspoon worchestershire sauce
Hot sauce (Crystal is best) to taste
Optional: 1 teaspoon liquid smoke (leave out if using meat)

Soak beans overnight in a large pot and use enough water to ensure the beans remain covered in water, otherwise they will harden and never “cream up”. Rinse beans and pick through them for rocks and dirt. Put beans back into pot along with liquids. Bring to a boil and reduce to a simmer. Continue to simmer for one hour. While the beans are simmering, sauté onion, bell pepper and celery in 2 tablespoons of the olive oil until onion is translucent. Add garlic and sauté for another minute. After the beans have simmered for one hour, add sautéed vegetables, bay leaves, remaining olive oil and seasonings. Bring back up to a boil and reduce to a simmer. Simmer for 2 more hours or until beans have become tender and made their own thick sauce. Stir occasionally to prevent bottom from scorching. Adjust seasoning as you go. You may want to smash about a cup of the beans along the side of the pot and stir that in to make a thicker sauce, the consistency should be close to refried beans at the end but that (along with this recipe) is a matter of taste.

Serve over hot white rice, use at least one cup cooked rice per serving.

Variation: Traditional red beans and rice recipes call for meat, typically ham or pickled meat. Add 1 lb. of meat of choice along with vegetables and reduce amount of olive oil to 2 tablespoons. Meats that work well are: chopped smoked ham, a ham bone, chopped pickled meat, sliced andouille sausage, smoked sausage or Louisiana hot links. In the past, I have found that Turkey meat replacements (i.e. turkey ham, turkey sausage) do not give off enough oil, you will want to add your extra olive oil to compensate.

Another variation: add 1 can of tomato paste. Add this when you are sautéing the onion and caramelize the paste until it is a mahogany color. This is my favorite version… the acid of the tomato brightens the beans nicely. You may also want to try 1 tablespoon red wine vinegar instead.

Serves 6

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7 thoughts on “Creole Style Red Beans and Rice

  1. Hey guys,

    Just wanted to leave a comment to tell you that I’m enjoying this site, as well as Mellytawn Dreams. I think I found y’all through some roundabout links back to my site.

    Anyway, thanks.

  2. Do you know where we can find the Foltz Brothers Fajita Seasoning put out by Foltz Coffee, Tea and Spice Co., Inc.? Where can we find the Foltz Coffee, Tea and Spice Co., Inc?
    Pam Waugh, Palm Harbor, Fl.

  3. I just discovered your site (great site for us “displaced” New Orleans people. I am hoping you can help me with a recipe for that wonderful moist white wedding cake we love (recently from Haydel’s bakery).

    I can’t begin to count how many white cake and wedding cake recipes I have tried but haven’t hit pay dirt yet.

    Thanks so much.

  4. Karin, were you able to find the Haydel’s wedding cake recipe. I have been looking for sometime as well without luck.

  5. Looking forward to trying this recipe for our Wine Club members this Friday as we share our newly released Letoyant Creole 2007 Syrah which we put together with and for our friend, Louis Metoyer (family name history from Letoyant in 1700’s to Metoyer current times)… do you still post recipes on this site?

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