Best 4 Willies New Orleans Red Beans Rice Recipes

In the heart of the vibrant city of New Orleans, where culinary traditions intertwine with cultural heritage, a culinary gem awaits those seeking a taste of Creole comfort food: Willie's New Orleans Red Beans and Rice. This classic dish, beloved by locals and visitors alike, embodies the essence of Louisiana's rich culinary legacy. With its tantalizing aroma that fills the air, its vibrant colors that dance on the plate, and its layers of flavor that captivate the senses, Willie's recipe has become an iconic representation of New Orleans' culinary spirit.

Let's cook with our recipes!

AUTHENTIC NEW ORLEANS RED BEANS AND RICE

Authentic New Orleans Red Beans and Rice image

Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.

Provided by Matt

Categories Side Dish Rice Side Dish Recipes

Time 5h30m

Yield 10

Number Of Ingredients 15

Ingredients

1 tablespoon shortening, or as needed
1 white onion, chopped
3 cloves garlic, chopped
1 green bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning (such as Tony Chachere's®)
½ teaspoon dried thyme
½ teaspoon dried sage
1 dash hot pepper sauce (such as Tabasco®), or to taste
3 cups cooked white rice

Steps:

Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g

WILLIE'S NEW ORLEANS RED BEANS & RICE

Willie's New Orleans Red Beans & Rice image

I got this from a young bachelor who used to make this one day and eat on it for several days. I just had to try it. DH & I loved it and it has become a staple at my house. You can lower the heat by using smoked sausage instead of andouille.

Provided by Mysterygirl

Categories Stew

Time 7h1m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dried red beans, that have soaked over night in 7 cups of water
1 green pepper, chopped
1 medium onion, chopped
3 celery ribs, chopped
3 garlic cloves, chopped
1/2 lb andouille sausage, sliced
3 tablespoons creole seasoning
hot cooked rice

Steps:

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.

NEW ORLEANS-STYLE RED BEANS AND RICE

New Orleans-Style Red Beans and Rice image

Provided by Food Network

Categories side-dish

Time 4h15m

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water
Steamed rice

Steps:

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

EMERIL'S NEW ORLEANS-STYLE RED BEANS AND RICE

Emeril's New Orleans-Style Red Beans and Rice image

"Oh yeah, this is it!" - are the words my husband declared when he tried this recipe for red beans and rice. He was craving New Orleans-style red beans and rice and I had never made it before- so this is the recipe I searched for and tried and it was delicious!! The kids thought it was great too. I only made a few small changes to Emeril's, like adding more sausage than the recipe called for and letting a smoked ham hock cook with the beans for the first two hours..other than that everything is the same. This is not a quick meal, but great for a lazy day at home.

Provided by lisar

Categories Long Grain Rice

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 cup onion, chopped
1 bell pepper, chopped
1/2 cup celery, chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
1 teaspoon dried thyme
2 bay leaves
1 smoked ham hock
12 ounces smoked sausage, cut cross-wise into 1/4 thick slices
1 lb dried red beans or 1 lb red kidney beans, rinsed, sorted, soaked overnight and drained
3 tablespoons garlic, chopped
10 cups water
steamed rice

Steps:

Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
Add more water if the mixture becomes dry and thick.
After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
Add more water if it becomes too thick. The mixture should be soupy but not watery.
Remove the bay leaves and serve with steamed rice.

Tips:

Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce cooking time. You can also quick-soak the beans by boiling them for 2 minutes, then removing them from heat and letting them sit for 1 hour.
Use a variety of beans: You can use any type of dried beans for this recipe, but red beans are traditional. Other good choices include black beans, pinto beans, or kidney beans.
Add vegetables and spices to taste: This recipe is very versatile, so you can add any vegetables or spices that you like. Some good additions include onion, celery, green bell pepper, garlic, cumin, paprika, and cayenne pepper.
Serve with rice: Red beans and rice is a classic Southern dish. Serve the beans over a bed of cooked rice.

Conclusion:

Red beans and rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its combination of flavorful beans, tender rice, and savory spices, this dish is sure to be a hit with your family and friends.