Recipe Red Beans And Rice New Orleans
Cook and stir onion garlic and bell pepper in hot shortening until tender 5 to 7 minutes.
Recipe red beans and rice new orleans. Red beans and rice. 1 pound dried red beans rinsed and sorted over. Sauté the onions bell pepper celery salt cayenne black pepper and thyme for about 5 minutes.
Stir onion mixture into the water. Cook stirring until fragrant about 30 seconds. To make creamier beans remove 2 or 3 cups of beans from the pot puree them with a mixer or blender and return to pot.
3 tablespoons bacon grease. Older beans can take longer. Chop the meat into smaller pieces and return to the pot.
Bring to a boil. Add beans along with enough water to cover by about 2 inches roughly 6 to 8 cups ham hock if using pickled pork if using thyme and bay leaves. 3 4 cup chopped celery.
Bring to a boil and reduce to a bare simmer. Melt shortening in a skillet over medium heat. 1 pound dried red beans rinsed and sorted through soaked overnight and drained.
Continue to simmer for 1 3 hours until beans are tender and creamy continue to stir and avoid burning on bottom of pot. Combine water red beans and ham hock in a large pot. 1 4 cup chopped tasso or chopped ham.