NEW ORLEANS-STYLE RED BEANS
This is one of the most economical meals to serve for a tableful of guys, and it can be further enhanced with a topping of your sausage of choice, split lengthwise and grilled. Serve over the white rice with a bottle of hot sauce within reach. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
Steps:
- Heat a large pot. Swirl in the oil. Add the onion, celery, bell pepper, and garlic and saute until soft and lightly caramelized, 11 to 12 minutes.
- Drain and discard the soaking liquid from the beans and add the beans to the pot. Pour in the fresh water and stir. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour. Skim off any foam as it rises to the surface.
- Add the ham bone, Tabasco sauce, salt, thyme, and bay leaf. Continue to cook until the beans are soft and tender, 30 to 60 minutes more. (The time will vary depending on the age of the beans, so taste frequently.) Using the back of a spoon or spatula, crush some of the beans against the side of the pan to create a slightly creamy consistency.
KIDNEY BEANS NEW ORLEANS
This looks really good. Plan ahead, beans have to be soaked in water overnight. I hope you enjoy this recipe, from my Pol Martin cookbook.
Provided by daisygrl64
Categories Ham
Time P1DT3h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- place beans in large bowl and cover completely with water, let stand overnight.
- place smoked ham hocks in large saucepan and cover with water, bring to a boil, add seasonings and garlic. partly cover and cook for 1 1/2 hours over low heat. the ham hocks should be well cooked, remove from saucepan and set aside, leave water in pan.
- drain beans and add to hot water in saucepan, add celery and onion. add more water if liquid does not cover beans completely. mix and partly cover, cook for 1 hour over med heat, stirring occasionally.
- add sausages, tabasco sauce, and green pepper to saucepan, mix, partly cover and continue cooking for 15 minutes.
- return ham hocks to saucepan with beans. at this point most of the water should be evaporated.
- partly cover and cook 15 minutes.
- before serving remove bay leaves.
- serve over rice.
Nutrition Facts : Calories 454.5, Fat 31.7, SaturatedFat 11, Cholesterol 64.7, Sodium 1394.6, Carbohydrate 17.6, Fiber 2.3, Sugar 4.5, Protein 26.5
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