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This Super-Duper calendar is the most complete listing to festivals for the entire state complete with 2010 dates, town names and phone numbers for each event.

HALLOWEEN 2010
6T'9 Social Aid & Pleasure Club
Parade Pictues

2009 Mirliton Festival Pictures in Bywater,
New Orleans

HALLOWEEN 2009
6T'9 Social Aid & Pleasure Club
Parade Pictues

2009 Southern Decadence Festival Pictures in
French Quarter,
New Orleans

2008 Mirliton Festival Pictures in Bywater,
New Orleans


New Orleans Day of the Dead 2008
Sallie Ann Glassman La Source Ancienne Ounfo & The Island of Salvation Botanica
Voodoo Ritual Pictues


Krewe of Boo 2008
Parade Pictues

HALLOWEEN 2008
6T'9 Social Aid & Pleasure Club
Parade Pictues


2007 Mirliton Festival
Pictures in Bywater,
New Orleans


2007 NEW ORLEANS Southern Decadence
FESTIVAL
2007 Pictures in the historic French Quarter
PARADE PICTURES AND MORE

2007 NEW ORLEANS JAZZ AND HERITAGE FESTIVAL
2007 Pictures in at
The Fairgrounds in
New Orleans



CHECK OUT OUR 2006 SOUTHERN DECADENCE
PICTURE FEST

RETURN TO MAIN RECIPES PAGE
NEW ORLEANS RED BEANS AND RICE
Popeye's Red Beans and Rice
Fast Red Beans
BAYOU ST. JOHN RED BEANS AND RICE
FRENCH QUARTER RED BEANS AND RICE
French Quarter Sausage, Red Beans and Rice Pizza
Louisiana Red Beans and Rice


Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.


While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

Pour 2 cans of beans with their liquid into a 2-quart saucepan. Add smoked ham hock and water. Simmer over medium heat for 1 hour until the meat starts to loosen from the bone.

Remove from heat and cool until the hock is cool enough so the meat may be removed from the bone. Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. Beans should be chopped and liquid thick. Add the third can of beans that have been drained of their liquid. Process just for a second or two; you want these beans to remain almost whole. Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.

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Fry bacon and crumble into kidney beans. Saute vegetables in the bacon drippings. Cook until vegetables are wilted. Add beans and remaining ingredients. Cover and simmer for 30 minutes. Serve over rice.
Serves 4.

Wash beans, soak overnight. Drain well. In a large kettle, combine beans with onion, garlic, salt, bay leaf, pepper, and ham hocks; cover with cold water. Bring to boil, reduce heat and simmer until done.


Put beans in pot of water and rinse. Remove bad beans that float to top. Drain water off and put beans in deep pot with 8-9 cups water. Bring to boil for 2-3 minutes. Remove from heat, cover and let set for 2 hours. Sponsored
Put back on heat at moderate to slow boil.


Meanwhile, saute in extra-light virgin olive oil, onion, garlic, parsley, and celery. Add sausage to saute. Then add entire sauteed mixture to beans. Add bay leaf and spices to entire mixture. Boil gently (simmer), stirring occasionally, for 2-3 hours, until tender and squishy. If mixture becomes too thick, add microwave-hot water to thin.

1 (12-inch) prepared pizza crust
1 1/2 cups chopped andouille or smoked sausage
1 small onion, chopped
1/2 medium green bell pepper, seeded and chopped
1 clove garlic, minced
1 (16 ounce) can red or kidney beans, rinsed and drained
1/2 teaspoon ground red pepper, or as desired
Salt and freshly ground black pepper, as desired
1/2 cup cooked white rice
8 ounces (2 cups) sharp Cheddar cheese, shredded
1/2 cup chopped and seeded plum tomatoes

Preheat oven to 450 degrees F.

In a medium, nonstick skillet placed over medium heat, sauté sausage for 3 to 4 minutes. Add beans, ground red pepper, salt and black pepper, stirring until heated through.

Spread bean mixture over pizza crust; sprinkle with rice, cheese and tomatoes. Bake for 8 to 10 minutes or until cheese is melted.

In a 4-quart pot, combine the beans, 2 cups of the water, onions, sweet peppers, parsley, garlic, chile peppers, pepper flakes, ground red pepper, bay leaves, thyme and basil. Cover and bring to a boil over medium heat. Reduce the heat to low and simmer for 40 to 45 minutes, stirring occasionally.

Remove the bay leaves from the bean mixture and discard them.

 

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