This classic New Orleans comfort food is a testament to slow cooking and simple ingredients. Dried red kidney beans are simmered for hours with savory salt pork, aromatic celery, onion, and garlic until they become luxuriously creamy and tender. The dish is seasoned with a hint of Tabasco, bay leaf, and thyme, creating a deep, smoky, and slightly spicy flavor profile that defines Creole cuisine. Traditionally served on Mondays over a mound of steamed white rice, this hearty one-pot meal is perfect for cold evenings or lazy weekends. It requires minimal active effort but rewards patience with a rich, comforting texture that pairs beautifully with crusty bread for soaking up the flavorful broth.
New Orleans Red Beans & Rice
Description
This classic New Orleans comfort food is a testament to slow cooking and simple ingredients. Dried red kidney beans are simmered for hours with savory salt pork, aromatic celery, onion, and garlic until they become luxuriously creamy and tender. The dish is seasoned with a hint of Tabasco, bay leaf, and thyme, creating a deep, smoky, and slightly spicy flavor profile that defines Creole cuisine. Traditionally served on Mondays over a mound of steamed white rice, this hearty one-pot meal is perfect for cold evenings or lazy weekends. It requires minimal active effort but rewards patience with a rich, comforting texture that pairs beautifully with crusty bread for soaking up the flavorful broth.Ingredients
Directions
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Sort dried red kidney beans to remove any debris or stones, then rinse thoroughly under cold water.
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Place beans in a large bowl and cover with several inches of cold water; let soak overnight or for at least 8 hours.
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Drain and rinse the soaked beans well.
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Cut the salt pork into small cubes or strips.
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In a large Dutch oven, render the salt pork over medium heat until browned and crispy, about 5-7 minutes.
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Add chopped onion, garlic, and celery to the pot; sauté for 3-4 minutes until softened and fragrant.
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Add the drained beans, ham or beef stock, Tabasco sauce, salt, bay leaf, and thyme to the pot.
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Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for 3 hours, or until beans are tender.
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Check occasionally and add hot water if needed to keep beans barely submerged during cooking.
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Once beans are tender, remove 1 cup of beans along with some liquid from the pot.
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Mash the removed beans into a smooth paste using a fork or potato masher.
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Stir the mashed bean paste back into the pot to thicken the broth; simmer uncovered for 10 more minutes.
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Remove bay leaf before serving.
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Serve hot over steamed white rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1270.8kcal
- % Daily Value *
- Total Fat 47.3g73%
- Saturated Fat 17.9g90%
- Cholesterol 232.6mg78%
- Sodium 5108.3mg213%
- Total Carbohydrate 111.2g38%
- Dietary Fiber 15.8g64%
- Sugars 3.1g
- Protein 97.7g196%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
