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Red Beans and Rice

Posted by on Aug. 12, 2009 at 7:55 PM
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Does anyone have a good authentic recipe for red beans and rice? My grandma is from Louisina so I grew up eating them all the time.

-Sharae, momma to Nathan and Emilee


     

by on Aug. 12, 2009 at 7:55 PM
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Replies (1-3):
jcp270
by on Aug. 12, 2009 at 7:57 PM

zatarains. 

peeps_marie
by on Aug. 13, 2009 at 8:39 AM

4 lb red beans

3 large onions chopped

1 small bell pepper chopped

4 stalks celery chopped

1 (8oz) can tomato sauce

1 bay leaf

3 tsp anise seed

2 tsp liquid smoke

½ cup parsley

½ cup onion tops

salt and pepper to taste (we use Tony Chachere's)

4 lbs sausage and cubed ham and ham bone (we only use sausage)

 

Put beans in pot; add water (3 to 4 inches above beans in pot-do not soak).  Bring water to a boil then add onion, celery, bell pepper and bay leaf.  Reduce fire to medium low and cook one hour.

 

Then add anise, salt and pepper.  Cook another hour.

 

Then add tomato sauce and liquid smoke.  Cook one hour.

 

Add sausage, parsley, onion tops.  Cook app. 1 hour.

 

Serve over rice.

 

This is my father's recipe.  Below are my modifications.

****    This makes a lot.  We 1/4 the recipe to serve 6+ people.  I prefer to add water only 1 inch or so over the beans and then add water through the cooking process as necessary.  Also if you let them soak for any amount of time it just helps them soften a bit faster.  I also mash a cup or so of the beans once soft (probably at the time I add the sausage) to help thicken the sauce.  ****

 We're from the Lafayette, LA area.  Is that authentic enough?

sharae
by on Aug. 13, 2009 at 12:58 PM


Quoting peeps_marie:

4 lb red beans

3 large onions chopped

1 small bell pepper chopped

4 stalks celery chopped

1 (8oz) can tomato sauce

1 bay leaf

3 tsp anise seed

2 tsp liquid smoke

½ cup parsley

½ cup onion tops

salt and pepper to taste (we use Tony Chachere's)

4 lbs sausage and cubed ham and ham bone (we only use sausage)

 

Put beans in pot; add water (3 to 4 inches above beans in pot-do not soak).  Bring water to a boil then add onion, celery, bell pepper and bay leaf.  Reduce fire to medium low and cook one hour.

 

Then add anise, salt and pepper.  Cook another hour.

 

Then add tomato sauce and liquid smoke.  Cook one hour.

 

Add sausage, parsley, onion tops.  Cook app. 1 hour.

 

Serve over rice.

 

 

This is my father's recipe.  Below are my modifications.

****    This makes a lot.  We 1/4 the recipe to serve 6+ people.  I prefer to add water only 1 inch or so over the beans and then add water through the cooking process as necessary.  Also if you let them soak for any amount of time it just helps them soften a bit faster.  I also mash a cup or so of the beans once soft (probably at the time I add the sausage) to help thicken the sauce.  ****

 We're from the Lafayette, LA area.  Is that authentic enough?


Thanks so much I'll try this.

-Sharae, momma to Nathan and Emilee


     

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