Being born and raised in New Orleans, I looked forward to eating any meal; most importantly, my mom’s red beans and rice every Monday. Yes, Monday. Each day of the week had a specific meal that was prepared for it. Example; Monday, red beans & rice; Tuesday, leftovers from Sunday and Monday; Wednesday, fried chicken with potato salad; Thursday, varied by household; Friday, seafood; Saturday, po-boys; Sunday, a small version of Thanksgiving … but the NOLA way. The Sunday list of food is another post all on its own.
I can recall coming home from school and smelling my mom’s red beans from the street. On occasion, I would also find some of my friends sitting on my porch waiting for me to get home. They weren’t waiting to hang out, but to ask if they could eat dinner at my house. My house was the one you came to for food because my mom never turned away a hungry child. Her motto was “a happy child is a fed child.” It was true, I was always seen with a smile on my face.
But let’s get to the real reason of why you’re reading this. New Orleans style red beans and rice!
INGREDIENTS: (to order Louisiana ingredients, click link)
- 2 lbs. Camellia Red Beans
- 2 lbs. D&D Smoke Sausage
- ½ lbs. Patton Hot Sausage
- 3 tbsp. Salted Butter
- 2 Lg. Bay Leaf
- 2 tsp. Fresh Garlic
- 1 cup Rice (white or brown)
- 1 Lg. White Onion
- 1 tbsp. Black Pepper (or to taste)
- 1 tbsp. Cayenne Pepper (or to taste)
- 1 tsp. Parsley (or to taste)
- 1 Lg. Boiling Pot
- 1 Md. Boiling Pot
- 1 Md. Frying Pan
LET’S GET IT STARTED:
Take the ‘hot sausage’ and cut off the skin. Fry it in a pan until fully cooked. Take a slice of bread, put the sausage in and eat! Enjoy your snack while you continue cooking. In the same pan, add the chopped onion, garlic, and butter into the pan. Sautee until the onions become tender. Remove from flame, let sit.
In the pot start boiling the beans in about 2 quarts of water on high with the bay leaf. While the beans are boiling chop up the D&D sausage into bite size pieces. Add the smoke sausage and additional seasonings into the pan with the onion and garlic. Cover and let simmer for 10 to 20 minutes.
In the medium pot, add rice and water. Boil and cook until ready. You’ll be glad you did this when the beans are finally cooked.
When the beans have doubled in size add the smoke sausage and seasonings. The water should be the same brown as the beans are; if not continue following instructions. Let cook for an additional 30 minutes or until beans begin to break apart when pushed against the side of the pot. Beans should be creamy and coat the back of spoon.
VOILA!!! You are ready to eat your New Orleans style red beans and rice.
BMWK – We hope you enjoy this recipe! Let us know how it turn out if you make it.