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Red Beans and Rice Recipes

Red beans and rice by Sweet Mama Janisse

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As with Gumbo recipes there are almost as many recipes for red beans and rice. Although the ingredients don't vary as much its the little things that make the difference here. The key here is not to over whelm the main ingredients of red beans and rice by adding to much meat. The meat should be a un assuming sidekick. The meat selection in my opinion is what sets the different recipes apart.

TIP: I use baked ham instead of cured ham as it is not as salty and has a milder flavor. Also how can you go wrong by adding some bacon, just remember not to drown the main ingredients out. Other wise you will have to change the name of the recipe to “Bacon with red beans and rice”

An excerpt from "The Picayune Creole Cookbook"
"In all the ancient homes of New Orleans, and in the colleges and convents, where large numbers of children are sent to be reared to be strong and useful men and women, several times a week there appear on the table either the nicely cooked dish of Red Beans, which are eaten with rice, or the equally wholesome White Beans a la Creme, or Red or White beans boiled with a piece of salt pork or ham."
-The Picayune Creole Cookbook, 1900

INGREDIENTS for Red Beans and Rice

• 8 ounces reduced-fat smoked turkey sausage, sliced
• 1 1/2 cups chopped onions
• 1 1/2 cups chopped green peppers
• 1 1/2 cups sliced celery
• 1/2 cup sliced green oniions and tops
• 1/2 to 1 jalapeno chili
• 2 teaspoons minced garlic
• 2 bay leaves
• 1 1/2 teaspoons dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried marjoram leaves
• 2 cans (15 ounces each) any red-colored beans, drained and rinsed
• 1 can (14 1/2 ounces) fat-free reduced-sodium chicken broth • 3 to 4 dashes red pepper sauce
• Salt to taste
• Cayenne and black pepper
• 4 cups cooked rice, warm

Cook sausage in large saucepan over medium heat until well browned, 5 to 8 minutes. Drain excess fat. Add onions, green peppers, celery, green onions, jalapeno chili and garlic to pan; saute until vegetables begin to brown, about 5 minutes. Stir in herbs; cook 1 to 2 minutes longer.

Add beans to saucepan; mash about 1/4 the beans with potato masher of meat mallet. Add broth to saucepan; heat to boiling. Reduce heat and simmer, uncovered, until vegetables are tender and broth is thick, 15 to 20 minutes. Discard bay leaves; season to taste with red pepper sauce, salt, cayenne and black pepper. Look for other Red beans and rice recipes at www.littlecarbs.com

Serve Red beans and rice in large tabasco gumbo bowls.