Not Yo Mamma’s Red Beans

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Servings: 2 cups Difficulty: Intermediate
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A rich, creamy Louisiana-style red bean stew simmered with spices and served over rice.
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This classic Creole dish transforms simple red beans into a luxurious, creamy stew that tastes like it has been simmering all day. The magic lies in the slow cooking process, which breaks down the bean starches to create a velvety texture without any dairy. Aromatics like onions, celery, and bell peppers form the flavorful base, known as the “holy trinity” of Cajun cooking. The blend of spices, including bay leaf, thyme, and cayenne, adds depth and a gentle heat. Traditionally served over fluffy white rice, this hearty meal is perfect for Sunday suppers or comforting weeknight dinners. It captures the essence of New Orleans home cooking with every spoonful.

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Not Yo Mamma’s Red Beans

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 cups Calories: 1390.3

Description

This classic Creole dish transforms simple red beans into a luxurious, creamy stew that tastes like it has been simmering all day. The magic lies in the slow cooking process, which breaks down the bean starches to create a velvety texture without any dairy. Aromatics like onions, celery, and bell peppers form the flavorful base, known as the "holy trinity" of Cajun cooking. The blend of spices, including bay leaf, thyme, and cayenne, adds depth and a gentle heat. Traditionally served over fluffy white rice, this hearty meal is perfect for Sunday suppers or comforting weeknight dinners. It captures the essence of New Orleans home cooking with every spoonful.

Ingredients

Directions

  1. Rinse the dried red beans thoroughly. Place them in a large bowl and cover with water by at least 3 inches. Soak overnight in the refrigerator.
  2. In a small bowl, combine the seasoning mix ingredients to create the seasoning blend.
  3. Drain and rinse the soaked beans. Set aside.
  4. Preheat a heavy 5-quart pot over medium-high heat for 4 minutes. Add 2 cups of the chopped onions, the chopped green bell pepper, the chopped celery, and 1 tablespoon of the seasoning blend.
  5. Stir and cook the vegetables until they begin to brown, about 5 minutes.
  6. Add 1/2 cup of the chicken stock to the pot. Scrape the bottom to deglaze any browned bits and cook for 3 minutes.
  7. Add the remaining 1 cup of chopped onions. Stir and cook for 5 more minutes until softened.
  8. Add the drained beans, 5 cups of chicken stock, and the remaining seasoning blend. Stir well.
  9. Bring to a boil, then reduce heat to medium-low. Simmer, partially covered, for 45 minutes, stirring occasionally to prevent sticking.
  10. Add 1/2 cup of the grape juice and continue to cook for 25 minutes, stirring frequently as the beans begin to break down and thicken.
  11. Add the remaining 3 cups of chicken stock and the remaining 1/2 cup of grape juice. Turn heat to medium and continue cooking until beans are tender and the liquid is thick and creamy, about 30-35 minutes.
  12. Serve hot over mounds of cooked white rice.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 1390.3kcal
% Daily Value *
Total Fat 62.2g96%
Saturated Fat 16.9g85%
Cholesterol 453.9mg152%
Sodium 2500mg105%
Total Carbohydrate 38.7g13%
Dietary Fiber 11.9g48%
Sugars 17.5g
Protein 144.5g289%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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