Best 10 Red Beans Poor Holler Style Recipes

RED BEANS

Steps:

• In a blender or food processor, puree onion, bell pepper, garlic, cilantro, and annatto powder. Set mixture aside.
• Heat a large, heavy saucepan over medium heat. Pour in olive oil and saute ham with pureed mixture for 10 minutes, until browned. Mix in beans, potatoes, pumpkin, water, and salt. Reduce heat to low and simmer, stirring occasionally, for approximately 25 minutes, until mixture thickens and potatoes and pumpkin are tender.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

13 WAYS TO COOK RED BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a red bean recipe in 30 minutes or less!

RED BEANS - POOR HOLLER STYLE

Steps:

• Rinse and pick beans, do not soak.
• Put beans in large pot and add cold tap water.
• Cover, bring to a boil on high, reduce heat to a simmer.
• After 1 hour, add lard and salt.
• Bring back to a boil, reduce to simmer and cook for 2 - 3 hours or until done.
• You may or may not need to add a little water halfway through cooking time. It depends on how much water the been need.
• TIP: You can put pork fat in your crock pot on low and render the fat off, refrigerate and you have lard. You can also use your fat from a pork butt.

RED BEANS - POOR HOLLER STYLE

Steps:

• Rinse and pick beans, do not soak.
• Put beans in large pot and add cold tap water.
• Cover, bring to a boil on high, reduce heat to a simmer.
• After 1 hour, add lard and salt.
• Bring back to a boil, reduce to simmer and cook for 2 - 3 hours or until done.
• You may or may not need to add a little water halfway through cooking time. It depends on how much water the been need.
• TIP: You can put pork fat in your crock pot on low and render the fat off, refrigerate and you have lard. You can also use your fat from a pork butt.

NEW ORLEANS-STYLE RED BEANS

Steps:

• Heat a large pot. Swirl in the oil. Add the onion, celery, bell pepper, and garlic and saute until soft and lightly caramelized, 11 to 12 minutes.
• Drain and discard the soaking liquid from the beans and add the beans to the pot. Pour in the fresh water and stir. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour. Skim off any foam as it rises to the surface.
• Add the ham bone, Tabasco sauce, salt, thyme, and bay leaf. Continue to cook until the beans are soft and tender, 30 to 60 minutes more. (The time will vary depending on the age of the beans, so taste frequently.) Using the back of a spoon or spatula, crush some of the beans against the side of the pan to create a slightly creamy consistency.

BAKED BEANS VEGETARIAN STYLE

Steps:

• Precook beans in boiling water for 2 minutes. Cover and let stand 1 hour. Then simmer for 1 hour until tender. Drain, reserving liquid. Mix beans with onion if using. Place beans in crock pot.
• Mix 1 1/2 cup reserved liquid, brown sugar, molasses, salt and mustard. Pour over beans and dot with butter. Cover and cook for 6-12 hours on low setting.
• Meat could be added as the beans are put in the crockpot, salt pork cut into chunks, or bacon as your personal preferences desire.
• The crockpot can be used on high to half cooking time, but the longer slower cooking time gives the beans a truly deep and rich flavour.

BLACK BEAN SOUP WITH SAUSAGE (CROCK POT)

Steps:

• Warm oil in a medium skillet over medium heat.
• Add onion and garlic and cook, stirring frequently, until onion is softened and translucent, about 5 minutes.
• Combine onion mixture, beans (with their liquid), salsa and chicken broth in a slow cooker.
• Stir well and cook on low for 5 hours.
• Stir sausages into bean mixture in slow cooker and cook for 1 hour longer.
• Using tongs, remove sausages to a cutting board, cut into bite size pieces and then return to slow cooker.
• Stir in cilantro and season with salt and pepper.
• Serve soup hot in bowls, with chopped avocado and a dollop of sour cream on top, if desired.

AUTHENTIC, NO SHORTCUTS, LOUISIANA RED BEANS AND RICE

Steps:

• Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
• Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

CAJUN-STYLE RED BEANS AND RICE

Steps:

• Heat oil in a large skillet over medium heat.
• Add in onions, garlic green bell pepper and crushed chili flakes; saute until veggies are soft (about 8 minutes).
• Sprinkle with chili powder and paprika, cook about 1 minute.
• Add in tomato sauce, stewed tomatoes and hot sauce (if using) season with salt and add in sugar to taste if needed.
• Add in beans, cooked ground beef and bacon if using; mix to combine and simmer for about 1 hour.
• Serve mixed or over rice topped with a dollup of sour cream if desired.