Nonnie's New Orleans Red Beans and Rice


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Serves 16-20 | Prep Time | Cook Time

Why I Love This Recipe

My wife (Nonnie) and I are from New Orleans and red beans and rice is a typical and traditional family meal on Monday’s. This recipe below was printed in the AJC in the days following Hurricane Katrina. We had lots of family evacuees in our Atlanta house and had to feed plenty of people. This meal goes a long way….and is nutritious and yummy. Our kids crave red beans and rice and have helped mom (Nonnie) make them many times. I can’t tell you how much I love the smell of a fresh batch of red beans on the stove – it reminds us of our hometown and family. Red beans also freezes well and is better on the next go around, kind of like chili gets better the next day. Enjoy! Andreas Preuss


Ingredients You'll Need

2 pounds kidney beans, rinsed and sorted
2 ham hocks or ham bone
1 pound smoked pork, turkey sausage or Andouille sausage (can also be mix of each)
3 bay leaves
1 tablespoon Worcestershire sauce
½ tablespoon garlic powder
Tabasco
Salt
1 tablespoon olive oil
1 large or 2 medium onions, chopped
3 celery ribs, chopped
Cooked white or brown rice


Directions

Directions


In a very large stockpot over medium heat, add 23 cups of water, beans, ham hocks, sausage, bay leaves, Worcestershire sauce and garlic powder. Season with Tabasco and salt. Stir to combine, cover and bring to a simmer.


Meanwhile, in a skillet, add olive oil and saute onion and celery until softened and transparent. Add to stockpot and stir to combine. When the contents begin to simmer, reduce heat to low, cover and simmer for 2 to 2 ½ hours, or until beans have softened, stirring periodically. If there is excess water, uncover and simmer until mixture is creamy and mixture has thickened.


Taste and season generously with salt and additional Tabasco, if needed. Serve over white or brown rice.


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