Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Southern / Perfect Red Beans and Rice Recipe
    Lost? Site Map

    Perfect Red Beans and Rice

    Total Time:

    Prep Time:

    Cook Time:

    29 hrs

    24 hrs

    5 hrs

    Trinkets's Note:

    Jimy Fahrenholtz spent 25 years perfecting this recipe. So said the article in the Times Picayune.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a very large mixing bowl (or a 12-quart non-reactive pot, or two 6- to 8-quart pots), combine all ingredients except ham, sausage and rice. Cover and refrigerate for 24 hours.
    2. 2
      When ready to cook, place all in a pot with the ham and sausage.
    3. 3
      Bring to a boil, then lower heat, cover, and strongly simmer (preferably without skimming), for 1 hour; stir as needed to keep beans from sticking.
    4. 4
      Reduce heat and slowly simmer, covered, between 2 and 4 hours, or until mixture is very thick and beans are tender.
    5. 5
      During the slow-simmering process, stir frequently, especially toward end of cooking time, adding more water to pot only if dish seems too dry.
    6. 6
      About 1 hour before done, periodically mash some of the beans with a potato masher, scraping pan bottom clean after each mashing; try to mash about 40 percent of the beans.
    7. 7
      Serve immediately over rice or, preferably, let beans cool and refrigerate overnight.
    8. 8
      Reheat for serving.

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on March 29, 2009

      55

      Trinkets, I think Jimy is right. These are the perfect red beans! Everyone in New Orleans eats red beans on Monday--so over the years I have eaten many a plate of beans. I could never get my beans to that real creamy stage no matter how hard I tried. With recipe I did it!! The seasonings are perfect. I used ham from Dorignac's (the best ham in New Orleans) and this was the prefect pot of beans. Made for PAC Spring '09.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Perfect Red Beans and Rice

    Serving Size: 1 (251 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 137.7
     
    Calories from Fat 22
    16%
    Total Fat 2.4 g
    3%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 48.0 mg
    2%
    Total Carbohydrate 28.2 g
    9%
    Dietary Fiber 5.6 g
    22%
    Sugars 1.6 g
    6%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    italian seasoning

    italian seasoning

    Kitchen Bouquet

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites