The great New Orleans red Beans and Rice made with andouille sausage, ham, pink beans, rice, and a trinity of traditional greens including celery, and onions. This conventional New Orleans dish is seasoned with Creole seasoning and herbs that supply it a conventional flavor you’ll handiest locate in southern Louisiana.


Purple Beans and Rice is a Louisiana staple. Did  that this iconic New Orleans dish is usually served on a Monday for the duration of the metropolis? That’s due to the fact leftover ham and bones from Sundays dinner had been typically used as the meat on this dish. these days, you’ll discover andouille sausage, ham, and once in a while shrimp utilized in traditional pink beans and rice recipe.

Through the years, I’ve had my fair share of purple Beans and Rice and i’ve had the possibility to speak to local creole chefs in New Orleans about what in reality makes this dish. In fact, real pink beans and rice is made with celery and onions. in case you come across a recipe that doesn’t have those veggies inside the dish, it may not be genuine.


  • 1 package (1 pound) dry Red kidney Beans
  • 3 bay leaves
  • 8-10 cups water
  • 1 pound Andouille Sausage
  • 3 cups cubed ham
  • 3 celery stalks, diced
  • 1 large yellow onion
  • 4 cloves garlic, minced
  • 3 tablespoons dried parsley flakes
  • 2 teaspoons Tony Chachere Creole Seasoning, plus more to taste
  • 2 teaspoon Tony Chachere BOLD Creole Seasoning, plus more to taste
  • 1 bunch green onions, diced
  • several dashes hot sauce, to each bowl
  • 8 cups cooked rice, to serve

  1. In a further massive stock pot, upload pink kidney beans. Fill water to top then cover with foil. permit beans soak as a minimum 12 hours or more. I soak them overnight or approximately 14 hours. 
  2. Drain water from beans. In a massive stockpot, integrate beans, bay leaves, and 8-10 cups water. carry to boil; 30 minutes. Stir every so often.
  3. In a separate saucepan, add diced andouille sausage, celery, and diced onions. Brown over medium heat, stirring every now and then, approximately four minutes. add in garlic and ham. cook 2 mins. add combination to crimson beans pot.
  4. Reduce heat to medium-low and simmer ( I commonly set the warmth to stage three or four), uncovered, about 2 hours, stirring now and again. Beans should thicken in the pot. With 30 minutes final, add in Creole Seasonings. upload more or much less, according to flavor desire. maintain to prepare dinner until the beans are smooth and creamy. 
  5. Get rid of from the heat. eliminate bay leaves. 
  6. Serve with cooked rice. 
  7. Spoon beans into a dish. upload chopped inexperienced onions. upload numerous dashes of warm sauce. Serve with rice within the equal bowl.

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