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    You are in: Home / Recipes / "the Gumbo Pages" Traditional Red Beans and Rice Recipe
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    "the Gumbo Pages" Traditional Red Beans and Rice

    "the Gumbo Pages" Traditional Red Beans and Rice. Photo by Caroline Cooks

    1/2 Photos of "the Gumbo Pages" Traditional Red Beans and Rice

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    Total Time:

    Prep Time:

    Cook Time:

    28 hrs

    24 hrs

    4 hrs

    CookingBlues's Note:

    This recipe comes from "The Gumbo Pages" and it's the best basic recipe I've come across. I tweaked it a bit to make it healthier by omitting the smoked meat and substituting liquid smoke and using the turkey sausage. I have put the traditional notes on the ingredients as well. It also has a very good Vegetarian version I will post. Once you have the basics, you can taste and tweak it to you and your family's tastes as the beans cook down.

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    Serves: 8


    Units: US | Metric


    1. 1
      Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the flatulence factor.)
    2. 2
      Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
    3. 3
      While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
    4. 4
      After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the liquid smoke (or ham hock), smoked sausage/turkey sausage, seasonings, and just enough water to cover.
    5. 5
      Bring to a boil, then reduce heat to a low simmer. Cook uncovered for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. I taste the broth at around 1.5 hours and adjust seasonings as they cook down. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
    6. 6
      NOTE: If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.
    7. 7
      If you can -- let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.
    8. 8
      Serve generous ladles-ful over hot white long-grain rice, with good French bread. I also have a bottle of hot sauce on the side for those who like it spicy!

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    Ratings & Reviews:

    • on September 14, 2009


      My Grandpa (from Cajun country) would have been proud of this dish! Just spicy enough; and the blend of flavors. bon homme! Made for Fall PAC 09.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for "the Gumbo Pages" Traditional Red Beans and Rice

    Serving Size: 1 (186 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 179.6
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 1.5 g
    Cholesterol 37.4 mg
    Sodium 559.6 mg
    Total Carbohydrate 18.4 g
    Dietary Fiber 4.5 g
    Sugars 3.4 g
    Protein 13.8 g

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