Wash Day Red Beans Recipes

Steps:

• Pick through beans, removing all bad beans or any other particles. Wash beans well. Place beans in a 5-quart pot. Add the 2 quarts of water. Add onions; bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft, stir well, mashing some against the side of the pot.
• Heat oil in frying pan; add ham and sausage. Sauté in oil for 5 mintues. Then add the sausage, ham, and oil to beans. Deglaze pan with the cup of water, then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and creamy. Serve over rice.

Steps:

• Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
• Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
• Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
• Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.

Steps:

• Soak beans overnight.
• Brown the sausage, onions, garlic and celery in a large stock pot.
• Add remaining ingredients.
• Add enough water to just cover.
• Bring to boil, turn down heat to low and simmer all day, adding more boiling water if necessary.
• During the last 30 minutes, mash some of the beans against the sides of the stock pot until desired thickness is reached.
• Spoon over rice to serve with Tabasco or favorite Louisiana hot sauce.

Steps:

• Wash and sort the beans.
• In a large soup pot cover the beans with water and bring to a rolling boil.
• Turn off the heat and let rest 2-3 hours.
• Drain and rinse the beans.
• Return the beans to the pot and add 8 cups water, add a few pinches of pepper, the thyme, and bay leaves and bring to a slow boil. *Don't add salt at this point, wait until the beans have cooked through or else the beans will stay hard.
• In the meantime, saute the vegetables in the olive oil until soft, about 10-15 minutes.
• Add to the pot and stir.
• After the beans have cooked at least 30 minutes, return saute pan to the heat and saute the meats, adding more olive oil if needed.
• When the sausage and ham bits are cooked and crisping up a bit add that to the bean pot.
• Return the saute pan once again to the heat and add the consomme, stirring and scraping up the flavorful bits.
• Pour all of that into the bean pot and stir.
• Add the whole can of tomatoes and stir.
• Let simmer on low for about 2 hours, stirring occasionally until the beans are just right.
• Season with salt, pepper, & hot sauce to taste.
• I will then mash some of the beans to achieve my desired thickness and then add my secret ingredients: the ketchup and the butter! Shhh.
• Stir, taste and reseason.
• Serve in bowls over steamed white or brown rice.

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over 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.

Steps:

• In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
• In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
• Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
• Cook until beans are softened, about 11/2 to 2 hours. Taste and adjust seasonings.
• Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.