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    You are in: Home / Recipes / New Orleans Red Beans and Rice Recipe
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    New Orleans Red Beans and Rice

    New Orleans Red Beans and Rice. Photo by kellychris

    1/2 Photos of New Orleans Red Beans and Rice

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 40 mins

    40 mins

    3 hrs

    Rev. Roy's Note:

    I found this recipe in "The New Orleans CookBook" by Rima & Richard Collin. It was an incredible hit the first night with family and friends, and it gets even better the next day. I was unable to find pickled pork and used salt pork instead. Delete the salt from the recipe if you make this substitution. I highly recommend pan-baked corn bread on the side with this one (see New Orleans Skillet Baked Cornbread).

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    Units: US | Metric


    1. 1
      Drain soaked beans in a colander and place them with all other ingredients except rice into a heavy 8-10 quart pot, adding just enough cold water to cover.
    2. 2
      Bring to boil over high heat, then lower heat and simmer uncovered for 2 1/2 to 3 hours or until beans are tender and a thick, natural gravy has formed.
    3. 3
      Add 1 cup of water toward end of cooking if it is looking too dry for your tastes.
    4. 4
      Stir about every half hour just once or twice around the pot.
    5. 5
      When beans are cooked turn off heat.
    6. 6
      To serve, ladle about 1 1/2 cups of beans, meat and gravy over a serving of rice.

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    Ratings & Reviews:

    • on April 18, 2004


      Using Salt Pork or even bacon will not give you the same effect. Its good but for the real deal here is a suggested recipe so that you can make your own (Pickle Meat aka Pickled Pork #30250) Try it, it is definately worth it! Other than that, this recipe is right on. I also am a fan of not using the basil but I would not sub anything for it, just omit it. I miss home now.

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    • on April 08, 2004

      As a native New Orleanean, I make this dish all the time (as did those several generations before me). My only suggestions would be to add 1 cup of chopped celery and substitute marjoram for the basil. It truly makes our Mondays special around here.

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    • on April 07, 2004


      Beyond a doubt the best red beans and ham I have ever made or tasted! I substituted 6 thin slices of bacon for the salt pork but otherwise followed the recipe. I took the suggestion and made this the night before. The next morning I sacrificed a few of the beans on top in order to remove the coagulated fat. I was surprised at how little fat there was. This is definitely not the typical New Orleans hot and spicey red beans and rice. It's mildly flavored and should be a big hit with kids. I've made a note to double the "heat" next time. An outstanding recipe. Thank you soooo much, Rev. Roy.

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    Read All Reviews (10)


    Nutritional Facts for New Orleans Red Beans and Rice

    Serving Size: 1 (352 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 608.1
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 3.0 g
    Cholesterol 77.1 mg
    Sodium 1788.9 mg
    Total Carbohydrate 76.1 g
    Dietary Fiber 18.2 g
    Sugars 4.3 g
    Protein 54.7 g

    The following items or measurements are not included:

    ham bone

    red pepper pods

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