Gratin Of Red Beans New Orleans Style Recipes

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Steps:

• Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
• Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
• Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

GRATIN OF RED BEANS (NEW ORLEANS STYLE)

Steps:

• Preheat oven to 400 degrees F.
• Put the onions in a frying pan with 6 fl or 180 ml of stock.
• Cover and boil for 5 minutes.
• Uncover. Reduce heat somewhat and simmer until amber brown and beginning to stick to the pan.
• Stir in peppers, celery and a splash of stock. Stir and cook until the added vegetables are softened.
• Stir in cumin, coriander, cayenne pepper, thyme, oregano tomatoes, bay leaf, salt, pepper and wine.
• Simmer, stirring occasionally for 20 to 30 minutes until thick and savoury.
• Stir in the beans.
• Spread in a baking dish.
• Sprinkle with a mixture of bread crumbs and grated cheese.
• The recipe can be prepared to this point and refridgerated until needed.
• Bake the beans for 30 minutes uncovered until bubbling and browned on top.

NEW ORLEANS BEAN SOUP

Steps:

• In a large pot, melt butter.
• Add onion; sauté until soft.
• Add celery, carrot and garlic; sauté for a few minutes until soft but not browned.
• Add kidney beans and their liquid, ham and vegetable broth. Simmer for about 15 minutes.
• Add Worcestershire, parsley, thyme, bay leaves and lemon juice.
• Bring back to a boil and simmer for 30 minutes.
• Serve, passing the hot sauce!