I need a recipe for Red Beans and Rice

[midwestbelle]

When we lived in TN I had a favorite seasoning mix I would use, but have been unable to find it here in KS. So I was thinking it was time to make it without the aid of a seasoning mix. Anyone have a good recipe for me?

 

Thanks

[mcconnellboys]

I make it using Tony Chachere's and I can get that here. So I can give you a recipe using that, but guess I'm no help otherwise....

 

Regena

[Valerie in Chicago]

But I'll be honest, I borrowed it from Robin Miller on The Food Network. Here's the direct link (and I give her credit on the blog!!): http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_36014,00.html

 

Hope that's along the lines of what you're looking for!

[Nancy in MI]

It's so easy and delicious!

 

1 pound red beans (dry)

1 onion, chopped

3-4 cloves garlic, minced

2 1/2 pints water

ham hock

2 bay leaves

several shakes hot sauce

1/2 tbsp salt

2 tsp cayenne pepper

 

Throw it all in the crockpot and cook on low for 12-14 hours. Remove the bay leaves, puree some of the mixture and stir it back in.

 

I serve this over a brown rice blend with a salad on the side.

 

:)

Nancy

[Nicole M]

My mother in law has lived all her 87 years in New Orleans, and her red beans are authentic, daaahhhhlin. I've adapted her recipe so I can make it in the crock pot.

 

1 lb red beans, soaked overnight and then brought to a boil in the morning and immediately rinsed.

 

"a couple - three" onions, chopped

 

"buncha garlic" - I use maybe 4 or 5 cloves, tossed into the food processor with the onions. If I have parsley in the garden, I add quite a lot into the food processor, too.

 

(now this is the part that may gross you out -- I'm sorry -- but it's critical)

bacon grease. no kidding. I buy organic bacon once a month on payday, and I use a glob of saved grease, probably less than a 1/4 cup

 

6 - 7 cups water, which I heat in the microwave to almost boiling, along with 1 cup of red wine

 

I cut about a pound of pork andouille sausage into moon shaped chunks (one slice down the length and then crosswise cuts), saute and toss in the pot. If I have chicken andouille, then I wait until the end of the day and saute and add to the pot after I've mashed the beans a bit.

 

I toss all this in the crocker, add quite a bit of dried thyme, almost a tablespoon of the not-ground kind, and let 'er rip. I put the setting on high, with a dishcloth on top, until I've got a simmer. Then I turn down the heat to low for the rest of the day.

 

And if I have any mint in the garden, I put that in too, a few sprigs. But like the parsley, it's optional.

 

Before I serve, over rice, of course, I mash up the beans to make a nice "long gravy".

[asher]

oh my goodness, my mouth is watering :D

[Montana Peach]

Nicole is right, andouille makes all the difference. My favorite seasoning comes form the Louisiana General Store (called Joe's Stuff) but in a pinch I have used Costco's Cajun seasoning and it's not bad.