New Orleans Red Beans and Rice

"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 recipe #87750)."
 
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photo by kellychris photo by kellychris
photo by kellychris
photo by Pam-I-Am photo by Pam-I-Am
Ready In:
3hrs 40mins
Ingredients:
18
Serves:
8-12
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ingredients

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directions

  • 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.
  • 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.
  • Add 1 cup of water toward end of cooking if it is looking too dry for your tastes.
  • Stir about every half hour just once or twice around the pot.
  • When beans are cooked turn off heat.
  • To serve, ladle about 1 1/2 cups of beans, meat and gravy over a serving of rice.

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Reviews

  1. 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.
     
  2. 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.
     
  3. This is a wonderful recipe from an equally wonderful cookbook. I own 3 copies of this book and have them stashed in various places so I'll always have a copy! I've made this recipe hundreds of times. I lived in NO 10 years and before I left I searched for a cookbook that had the most authentic NO recipes. This is THE best NO Red Beans & Rice recipe ever published! When I'm homesick for NO, I reach for this recipe! I'll be making it tomorrow with cornbread, sausage & cole slaw. I also leave out the basil and add celery. YUM!
     
  4. 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.
     
  5. I'm always looking for different bean recipes, and I made this yesterday with the other poster's suggestion of adding celery and marjoram. Like others, I also used a bit of bacon and ham. It was really good! I will have to try the pickled pork. I"m way up north here, so I've never tried the real New Orleans stuff before.
     
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Tweaks

  1. Used various meats including sausages (typically hot) sides includes chicken fried steak & pork chops. I'm a firm believer in the adage "All things come to he who orders gumbo"
     
  2. 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.
     
  3. 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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Motorcycles are one of my greatest passions and I've been riding since I was 5 years old. I've owned and ridden a variety of motorcycles and have over 100,000 miles on them. Currently I ride a '73 BMW R75/5. My nickname comes from my Harley riding days.
 
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