T' Jim's New Orleans Red Beans & Rice. Try Zatarain's® Recipes For Ideas & Inspiration. I love you more than red beans and rice.", so they say here in Louisiana. There is a common misconception that this dish is Cajun, but in fact; it is more Creole/New Orleans that has Cajun influences.
It just so happens that Camellia, the oldest bean company in the US, is New Orleans-based. Bring to a boil and reduce to a bare simmer. Fat is the key to flavorful, creamy red beans. You can cook T' Jim's New Orleans Red Beans & Rice using 19 ingredients and 11 steps. Here is how you cook that.
Ingredients of T' Jim's New Orleans Red Beans & Rice
- It’s of Ingredients.
- You need of vegetable oil.
- Prepare of onion, chopped.
- Prepare of green bell pepper, chopped.
- It’s of celery, chopped.
- You need of sea salt.
- It’s of cayenne pepper.
- You need of ground black pepper.
- It’s of thyme.
- Prepare of bay leaves.
- You need of boiled ham, cubed.
- It’s of andouille, sliced.
- Prepare of dried red beans.
- You need of garlic, minced.
- It’s of to 10 cups of water.
- It’s of picked jalapeno juice.
- Prepare of Garnish.
- Prepare of fresh parsley, chopped.
- You need of picked jalapeno slices.
What's your favorite kind of fat? If you love red beans and cook them religiously, you probably have a favorite kind of fat that adds the dimension, flavor and creaminess you can't live without – whether it's canola, corn or olive oil, butter, margarine, bacon grease, or even lard. After the timer goes off remove lid and stir in the kosher salt, black pepper, garlic powder, cumin and cayenne. Welcome We're working with local chefs to create delicious New Orleans meals for our neighbors.
T' Jim's New Orleans Red Beans & Rice step by step
- Soak the red beans over night in water to cover by 2 inches..
- Add a little extra oil to a medium size soup pot and brown off the andouille over medium high heat making sure to get a nice crust on the pieces. Set aside..
- In the same pot over medium heat, add the 2 tablespoons of oil, onion, bell pepper, celery, salt, cayenne pepper, black pepper, and thyme. Saute until onions are translucent, about 5 minutes..
- Add the andouille back into the pot along with the ham and bay leaves. Saute for another 5 to 6 minutes..
- As the red beans, garlic, and water to cover the beans. Water level should be 3/4 the way up the pot. Bring to a boil and then reduce to a slow simmer.
- Let the beans simmer uncovered for about 3 hours occasionally stirring and scraping the bottom of the pot to make sure nothing is sticking..
- As the beans cook, you will notice the level go down due to evaporation, that is exactly what you want. When the level reaches halfway, add water to get it back up to 3/4 off the pot..
- On the third addition of water, you will begin making some of the beans against the side of the pot, this is what make them creamy in the end. Do not mash all of them though..
- Continue simmering until enough evaporation gives you some creamy and saucy red beans..
- Cut off the heat and stir in the pickled jalapeno juice. This adds some acidity that will really make everything pop..
- Ladle over some rice and garnish with a little parsley and a few slice of pickled jalapeno..
We're starting with Red Beans on Mondays. Louisiana by nature, New Orleans by distinction, red beans and rice is a hallmark of Cajun cuisine. Yet every cook's recipe is bound to be a little different. For some, ham hocks, andouille sausage, or bacon are a must; for others,. This is one of the most economical meals to serve for a tableful of guys, and it can be further enhanced with a topping of your sausage of choice, split lengthwise and grilled.