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Author Notes: In 1983, I met a colleague who loved "cajun" food and was so excited when he found out that I was from New Orleans that he had to share his. I still have the yellowed piece of paper with the recipe written out in his handwriting with brown ink. I made some variations according to my taste, and you can certainly vary it to yours. He used something called "salt meat," which I was never able to find. I usually use the bone from a baked ham, or you can cook a few slices of bacon and crumble them in. Some people like sausage with their red beans. Andouille is traditional. Use small red beans or large kidneys. I like the small ones. If you don't like things too hot, a teaspoon or so of red wine or sherry vinegar at the end is a nice substitute for the Tabasco. As my friend wrote at the end of the recipe, "This be good yeah--I guarantee." - drbabs - drbabs
Food52 Review: This is a great spin on red beans and rice! I have been to New Orleans many times over the years and, no matter where we go, I always get a bowl of red beans and rice. Usually I make my version with our homemade tasso or some locally-made andouille. This version is so rich with the broth and wine alone that you don’t need the additional meat. The recipe also works well in the pressure cooker. I did a quick soak on the beans then proceeded with the recipe, cooking on high pressure for 30 minutes. After natural release, I uncovered and simmered until thickened, about another 30 minutes. I’m sure this would be equally wonderful with red wine (I’ll try that next time). Both my husband and I really enjoyed this and plan to make it over and over again! - Helen's All Night Dinner - Helen's All Night Diner
- 1 pound red beans, washed well. You can soak them overnight and drain them well. If you do, this will cook in an hour or two instead of overnight.
- 1 bone from baked ham. If you don't have a ham bone, you can cook 4 slices of bacon till crisp and add the bacon and fat to the pot.
- 1 cup white wine (it can be inexpensive table wine, but don't use "cooking wine.")
- 2 onions, chopped fine
- 4 cloves garlic, chopped fine
- 3 cups water
- 1 bay leaf
- 1 teaspoon thyme leaves (or 3 to 5 sprigs)
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- Tabasco sauce, to taste
- red wine or sherry vinegar, optional
- 4 cups cooked white or brown rice
- 2 scallions, chopped fine
- Put all the ingredients except for Tabasco and rice in a crock pot or large dutch oven. Make sure the water level is 1 1/2 to 2 inches above the level of ingredients. Cover and cook on low overnight. (It's ready when the beans are soft and the liquid has begun to thicken.)
- Remove the bay leaf and thyme sprigs. If you used a ham bone, remove that too, but cut the meat off the bone and put it in the pot with the beans. With a wooden spoon, mash some of the beans against the side of pot to make the dish creamier.
- Taste and add salt and pepper if needed. You may want to add some cayenne and a few sprinkles of Tabasco (or a teaspoon or so of red wine or sherry vinegar...or both!)... depending on how hot you like it.
- Serve over rice with extra Tabasco or vinegar if desired. Garnish with finely chopped scallions.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Recipe for Beans