How To make Gratin Of Red Beans(New Orleans Style)
3 lg Onions coarsely chopped
8 fl Vegetable stock
4 Red peppers coarsely chopped
4 Stalks celery chopped
1/2 ts Cumin
1 t Coriander
pn Cayenne pepper 1/2 ts Dried thyme
1/4 ts Dried oregano
1 cn (14 oz) chopped tomatoes
1 Bay leaf
Salt and freshly ground -pepper to taste 4 fl Red wine
2 cn Kidney beans (14 oz each)
-drained and rinsed 2 tb Dry wholemeal breadcrumbs
2 tb Grated parmesan cheese
1. Preheat oven to 400 degrees F, 200 degrees C, gas
mark 6. 2. Put the onions in a frying pan with 6 fl or 180 ml
of stock. Cover. Boil for 5 minutes. Uncover. Reduce heat somewhat and simmer until amber brown and beginning to stick to the pan. 3. Stir in peppers, celery and a splash of stock.
Stir and cook until the added vegetables are softened. 4. Stir in cumin, coriander, cayenne pepper, thyme,
oregano tomatoes, bay leaf, salt, pepper and wine. Simmer, stirring occasionally for 20 to 30 minutes until thick and savoury. 5. Stir in the beans. Spread in a baking dish.
Sprinkle with a mixture of bread crumbs and grated cheese. The recipe can be prepared to this point and refridgerated until needed. 6. Bake the beans for 30 minutes uncovered until
bubbling and browned on top. For a very low fat recipe ommit the cheese.
How To make Gratin Of Red Beans(New Orleans Style)'s Videos
Florence & Tony Gravois | A Taste of Louisiana with Chef John Folse & Company (2003)
In this episode from the “Louisiana Cooking with a Change of Heart” series of “A Taste of Louisiana” from April 26, 2003, Chef John Folse visits Florence Gravois and Tony Gravois at their home in Vacherie, Louisiana. Florence shares her recipe for Petit Gateaux, or Christmas Tea Cookies. In his kitchen, Chef Folse prepares a healthier version of the Petit Gateaux, as well as Crab Meat Au Gratin.
Mardi Gras Bean Dip
Celebrate Mardi Gras in style with this spicy and savory Red Bean Dip! Made with creamy Camellia red kidney beans, aromatic spices, smoky Tasso and a touch of heat, this dip is the perfect addition to any Fat Tuesday party spread. Serve with crunchy tortilla chips or crusty bread for a flavor fiesta that'll have your taste buds dancing the night away!
Ingredients
• 1 lb. camellia red kidney beans
• 1 onion
• 2 pieces tasso
• 4 cloves garlic
• 4 cups stock
• Creole seasoning
• 1/2 block softened cream cheese
• 1/2 cup sour cream
• 4 strips bacon
• 2 cups shredded cheddar
• Jalapeños
Directions
1. Wash and sort beans. Place in pressure cooker with seasoning, onion, garlic, tasso and stock. Set to 60 minutes and cook.
2. Fry bacon in a large cast iron, reserving fat. Strain cooked beans and refry in the bacon fat. Mash and stir until consistency of refried beans is achieved.
3. In a separate bowl mix beans, cream cheese, sour cream and season to taste. Top with cheddar and jalapeños. Bake until bubbly and melted.
4. Serve with tortillas or warm crusty bread.
Mahatma Seasoned Rice New Orleans Style Red Beans & Rice Recipe Review
Justin Wilson Cajun Meat and Potatoes
Looking Back Series full episode.
Brought to you by Cajun in the City and Justin Wilson Holdings, Inc.
OLD SCHOOL RED BEANS AND RICE WITH SMOKED HAM HOCKS AND SAUSAGE
This is another fall and winter time recipe
It’s very comforting and filling
RECIPE:
1# red beans
1# smoked ham hocks
1 cups diced yellow onion
2 tablespoons chopped garlic
1 cup diced green bell pepper(optional)
1# sliced smoked sausage( your choice)
1tsp salt and pepper
2 tsp of uncle Steve shake( or your choice)
1 tsp cavenders greek seasoning( or your choice)
1 tablespoon white vinegar
1/3 cup hot sauce( your choice
2 quarts water
place water, vinegar, ham hocks,onions and garlic in LARGE stock pot and simmer for 2 hours or until tender
remove ham hocks from pot and add beans
simmer for 1 hour adding water as needed
add picked ham hock meat and sausage back to pot and season to taste
simmer for an additional 15 minutes
if you like a thicker beans,add 2 tsp of roux to the beans
ENJOY WITH CORNBREAD AND RICE
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Cooking, New Orleans style! with Chef Spencer Minch of Emeril's Delmonico
Step behind the line with New Orleans hottest chefs and learn their tricks of the trade.
NOLA.com
Producer: Keith I. Marszalek