Best Wash Day Red Beans Recipes

New Orleans Red Beans and Rice Monday Wash Day image

Provided by nelda thompson @nela

Number Of Ingredients 10

1 bag - small red beans
2 quart(s) water to cover
1 large onion chopped
1 package(s) kielbasa sasuage, cut into 1/4 inch slices
1 - bell pepper chopped
1 - 2 medium celery ribs diced
1-2 clove(s) garlic,smashed and minced
1/2 teaspoon(s) red pepper flakes
1 teaspoon(s) tabasco, or more when served
1-2 tablespoon(s) fresh parsley flakes. opt.

Steps:

Rinse red beans and place in a large pot, add enough water to cover by one to two inches. cook on medium heat while preparing the rest of the ingredients.
In hot skillet, put Kielbasa slices, onion, celery. bell peppers, cooking until sasuage is browned on each side. Add smashed garlic, but, do not brown. Put into pot of beans and add drippings from skillet. Add spices, salt, red pepper flakes and Tabasco. Cook with lid on pan, check to see if more water is needed. When done, take 1/2 to 1 cup of beans out of the pot and smash. Add back to pot and stir until combined.Should be somewhat thickened. Serve over hot white Louisana rice. Sprinkle with parsely if preferred. Serve with French garlic bread.

Wash Day Red Beans image

Provided by Penny Stettinius

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 18

1 lb dried red kidney beans (Camellia brand if you can find it)
8 cups water
3 celery ribs, chopped
2 onions, chopped
3 garlic cloves, minced
1 bell pepper, chopped (any color)
8 cups water
2 tablespoons olive oil
1 lb hot smoked sausage, sliced
1 lb ham, cut into bite sized pieces
12 ounces fire-roasted tomatoes
1 teaspoon dried thyme leaves (or 3-4 sprigs of fresh)
2 bay leaves
10 1/2 ounces beef consomme
1/4 cup ketchup
4 tablespoons butter
kosher salt & freshly ground black pepper, to taste
hot sauce, to taste

Steps:

Wash and sort the beans.
In a large soup pot cover the beans with water and bring to a rolling boil.
Turn off the heat and let rest 2-3 hours.
Drain and rinse the beans.
Return the beans to the pot and add 8 cups water, add a few pinches of pepper, the thyme, and bay leaves and bring to a slow boil. *Don't add salt at this point, wait until the beans have cooked through or else the beans will stay hard.
In the meantime, saute the vegetables in the olive oil until soft, about 10-15 minutes.
Add to the pot and stir.
After the beans have cooked at least 30 minutes, return saute pan to the heat and saute the meats, adding more olive oil if needed.
When the sausage and ham bits are cooked and crisping up a bit add that to the bean pot.
Return the saute pan once again to the heat and add the consomme, stirring and scraping up the flavorful bits.
Pour all of that into the bean pot and stir.
Add the whole can of tomatoes and stir.
Let simmer on low for about 2 hours, stirring occasionally until the beans are just right.
Season with salt, pepper, & hot sauce to taste.
I will then mash some of the beans to achieve my desired thickness and then add my secret ingredients: the ketchup and the butter! Shhh.
Stir, taste and reseason.
Serve in bowls over steamed white or brown rice.

Nutrition Facts : Calories 393, Fat 13.1, SaturatedFat 5.3, Cholesterol 44.8, Sodium 1334, Carbohydrate 42.8, Fiber 10.1, Sugar 5.7, Protein 27.5