Brown sausage and onion; drain.
Place in a crock-pot with smoked sausage and 5 cans Van Camp's New Orleans style beans. Cook at least two hours.
Serve over saffron rice.
Sort out red beans and wash.
Cover beans with water.
Add onions, garlic, green pepper, celery and wine.
Soak overnight.
In morning, add ham bone and bay leaf and few dashes of Louisiana hot sauce.
Cook until beans are tender.
More water may be added. Cook, simmering uncovered, but watch closely.
Mash a few beans to thicken.
When done, serve over rice and sprinkle with chopped green onions.
Salt and pepper to taste while cooking.
minutes.
Combine water, red beans, and ham hock in a
Wash and soak beans overnight or from 4 to 6 hours.
Pour off water and refill pot with water, allowing plenty of room to simmer. Add ham bone and ham and all other ingredients.
Simmer 1 1/2 to 3 hours or until creamy (water may added if necessary).
Large sausage, sliced in 1-inch lengths may be added the last hour. (Should be thick and creamy.)
Serve over fluffy rice.
This is a typical New Orleans lunch dish.
Leftover beans may be frozen for future use.
Bring water to boil in large pot with beans.
Add all ingredients.
Boil for 1/2 hour.
Reduce heat to simmer; continue to cook for 3 hours, or until tender.
Any other dry beans may be used for this recipe.
Cook beans in water.
Season with salt and bacon, ham, sausage or other meat seasoning.
Cook for 1 1/2 to 2 hours.
Add onion, garlic, celery and bay leaf.
Continue to cook over low heat for 1/2 to 1 hour.
If beans become dry, add heated water.
Serve over rice.
Hot French bread completes the meal.
stir as needed to keep beans from sticking.
Reduce heat
Soak beans overnight or parboil 30 minutes.
Melt butter and saute onion, pepper and garlic until soft.
Remove pan from heat and blend in flour.
Add tomatoes gradually, stirring until smooth.
Return to heat and add rest of ingredients.
Cook over low heat until beans become soft, about 2 1/2 hours.
If liquid boils away, add a little water.
Mash a few of the soft beans to thicken if necessary.
Serve over rice.
Soak beans in quart of water overnight.
Cook beans.
When half done, add remaining ingredients.
Cook until all ingredients are soft.
Mash 1 cup beans and add to make beans thick.
Serve over rice.
In a large pot or Dutch oven, simmer first five ingredients, uncovered.
(Important:
Do not soak beans.)
Saute celery, onions and garlic in oil until transparent.
Add these and smoked sausage, bay leaves and salt and pepper.
Continue to cook until beans are soft and creamy, approximately 2 1/2 hours.
Remove bay leaves and add parsley before serving.
For additional thickness, cook longer. Serve over rice.
Place all but rice into a 4 qt slow cooker.
Cook, covered at HIGH 7 hours or until beans are tender.
Serve with hot cooked rice.
Note: Willie adds 2T baking soda into the pot just before it is done to reduce the gas in the beans, but be careful that you don't overflow the pot like my DH did.
d enough water to the red beans to cover them by 3
Saute crabmeat in butter about 5 minutes.
Stir in salt and pepper.
Spoon a small amount of crabmeat onto English muffins.
Top each with a poached eggs.
Spoon New Orleans Cream Sauce over eggs.
Sprinkle with paprika.
New Orleans Cream Sauce: Melt butter in heavy saucepan over low heat;add flour, stirring until smooth. Cook 1 minute;stirring constantly.
Gradually add milk;cook over med. heat, stirrin constantly, until thickened and bubbly.
Stir in remaining ingredients.
Soak beans in water overnight.
Drain.
In a Dutch oven, brown salt pork.
Add onions, garlic and celery and saute for 3 minutes. Add beans, stock, Tabasco sauce, salt and herbs.
Simmer 3 hours or until beans are tender.
Add water when necessary during cooking; water should barely cover beans at end of cooking. Remove 1 cup beans and mash to paste.
Add mashed bean paste back to beans; stir until liquid is thickened.
Serve over hot rice.
Rice:
Bring water to boil, add remaining ingredients and cook on medium low for 20 minutes.
Beans:
Melt butter, lightly brown sausage.
Add remaining ingredients. Simmer on medium low while cooking rice.
Saute sausage and butter for 5 minutes.
Remove sausage and drain.
Saute vegetables in drippings for 5 minutes or until they begin to wilt.
Add sausage, beans and remaining ingredients. Cover and bring to a boil.
Simmer 20 to 30 minutes.
Cook rice according to package.
Serve red beans over rice.
Feeds 8 people.
Wash red beans. Discard any bad beans. Cover beans with cold water (use medium
Cook sausage and garlic in fry pan.
Add beans, molasses and spices to taste.
Simmer for 1/2 to 1 hours.
Cook rice. Mix together or put rice on top of beans.
Serve with corn bread.
Drain soaked beans in a colander and place
Soak the red beans at least 24 hours, longer