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New Orleans Style Red Beans and Rice
Johnnie Carling Johnnie Carling is offline
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Description:
Cheap, filling and oh so good. Got this recipe off the web a long time ago.
Other: Ingredients:
Time:
4+ hours
Difficulty:
Easy
Serving Size:
Big pot
  1. 1 pound red kidney beans, dry
  2. 1 large onion, chopped
  3. 1 bell pepper, chopped
  4. 5 ribs celery, chopped
  5. 3 to 5 cloves of garlic minced
  6. 1 large smoked ham hock
  7. 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
  8. 1/2 to 1 tsp. dried thyme leaves, crushed
  9. 1 or 2 bay leaves
  10. Tabasco to taste
  11. A few dashes Worcestershire sauce
  12. Creole seasoning blend to taste (I like Tony Chachere brand, Low salt version so i can put more in without getting too salty)
  13. Salt to taste
Preparation:
  1. Soak the beans over night, then change the water. Boil the beans for about 60 min till tender but not mushy.
Instructions:
  1. Saute the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock, smoked sausage, seasonings, and just enough water to cover.
  2. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along make it strongish your gonna be serving it over rice.
  3. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. 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.
  4. Serve over rice.
  5. Note: Like chili, it tastes better after sitting in the fridge overnight.
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Old 09-03-2009, 07:55 PM   #2 (permalink)
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Sounds delicious. Damn, I miss living so far from N.O. (don't miss the heat or the bugs though)
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Old 09-03-2009, 08:14 PM   #3 (permalink)
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Almost exactly the way I make it I can vouch for the yumminess.
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Old 09-03-2009, 08:37 PM   #4 (permalink)
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I'd like to try this. How does one procure a smoked ham hock?
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Old 09-03-2009, 08:42 PM   #5 (permalink)
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ham hocks can be found in the pork section... near the hams /smoked pork chops most of the time.
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Old 09-10-2009, 04:48 PM   #6 (permalink)
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that sounds so good. Sounds like something that could be made in a crockpot.
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Old 09-11-2009, 06:54 AM   #7 (permalink)
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To keep the cost lower, you can leave out the sausage. The hock - or a shank, or a similar cut - is a must. (You could also buy a semi-boneless ham and use the bone after you are done with the ham.)

'Bout time to do some red beans and rice at my house.
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Old 09-16-2009, 07:10 PM   #8 (permalink)
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RB&R works fine in a crock pot, but it takes a long time--overnight on low, all day on high. The critical thing is to get the beans to nearly dissolve out of their skins.

It works out pretty well meatless, too: just add olive oil. The flavor is different that way, but I've had good RB&R at a few restaurants in South Louisiana that clearly had a lot of olive oil.
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Old 09-26-2010, 05:05 PM   #9 (permalink)
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From Louisiana, Johnnie? Your recipe is almost exactly what I grew up eating and making myself, as a child of southern Louisiana. Truly, a soul satisfying and easy to make dish that goes a long way. Thanks for posting it!
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Old 09-26-2010, 08:48 PM   #10 (permalink)
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Good stuff!
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Old 12-07-2013, 01:00 PM   #11 (permalink)
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That New Orleans red beans and rice recipe looks almost exactly what Ramoo used to make - which makes sense since she lived right outside of New Orleans.
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Old 12-09-2013, 10:22 PM   #12 (permalink)
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Quote:
Originally Posted by Johnnie Carling View Post
ham hocks can be found in the pork section... near the hams /smoked pork chops most of the time.
The smokehouse that supplies my local grocery has also added smoked turkey legs. I got one to make beans for some non-hog-friendly guest and it's perfectly delish.


I've also bought neck bones from the cheap-ass store and then sweet-talked a neighbor into smoking them for me. They're dirt cheap and freeze well.
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Old 12-09-2013, 10:55 PM   #13 (permalink)
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Quote:
Originally Posted by Lo Jacobs View Post
I'd like to try this. How does one procure a smoked ham hock?
Here's what you're looking for. Voila - le ham hock.



If you can't locate one, just chop up about four (thick) slices of smoked bacon and brown it to start your dish. Then toss in the mirapoix, etc.

eta: not mirapoix. Trinity. Louisiana mirapoix!
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Last edited by Casey Pelous; 12-09-2013 at 11:01 PM.
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Old 12-09-2013, 11:07 PM   #14 (permalink)
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Quote:
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Here's what you're looking for. Voila - le ham hock.
It really is strange to think that I have been on this forum for over 4 years. Next May I'll have been in Second Life for 10. The Internet makes strange bedfellows of us all. If things carry on as they are, we'll either be arguing about politicians in 20 years, or sheltering each other in real life because the apocalypse happened.
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Old 12-15-2013, 08:57 PM   #15 (permalink)
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Hold up... Hold up

We aren't done talking about red beans and rice yet. I just got done chatting with my auntie (who is full-on Cajun and a pro cook) and she reminded me that Spam is a delicious substitute for sausage in RBnR. Just cube it up and use a little less salt than you would normally. I dunno if Spam is a cheaper alternative anymore, but it's tasty, regardless.
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Old 12-15-2013, 09:23 PM   #16 (permalink)
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Do you cube the ham hock or something? Or does it just sit in there to provide flavoring and you take it out later?
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Old 12-15-2013, 09:41 PM   #17 (permalink)
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you just cook the ham hock in there whole - you can pull it out later and chop up the meat and add it back in - or fight over who gets to gnaw on it
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Old 12-16-2013, 09:04 AM   #18 (permalink)
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I have never cared for hamhocks so grandma always got them at our place back in the day.
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Old 01-02-2018, 02:40 PM   #19 (permalink)
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It really is strange to think that I have been on this forum for over 4 years. Next May I'll have been in Second Life for 10. The Internet makes strange bedfellows of us all. If things carry on as they are, we'll either be arguing about politicians in 20 years, or sheltering each other in real life because the apocalypse happened.

We'd make a great apocalyptic community with all the different skills we have collectively.
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