New Orleans Red Beans And Rice Monday Wash Day Recipes

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.

Steps:

• Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

Steps:

• Rinse red beans and place in a large pot, add enough water to cover by one to two inches. cook on medium heat while preparing the rest of the ingredients.
• In hot skillet, put Kielbasa slices, onion, celery. bell peppers, cooking until sasuage is browned on each side. Add smashed garlic, but, do not brown. Put into pot of beans and add drippings from skillet. Add spices, salt, red pepper flakes and Tabasco. Cook with lid on pan, check to see if more water is needed. When done, take 1/2 to 1 cup of beans out of the pot and smash. Add back to pot and stir until combined.Should be somewhat thickened. Serve over hot white Louisana rice. Sprinkle with parsely if preferred. Serve with French garlic bread.