This was a fun post to do, but took some time, as I looked at many recipes. From the New Orleans restaurants Commander’s (2000 edition) and Brennan’s (1964 edition) to such chefs as Emeril Lagassez, Pableaux Johnson’s recipe adapted by NYT Cooking, Sara Foster’s Southern Kitchen (2011). Food52, Martha Stewart and Joy the Baker even had their own versions. Many other Southern cookbooks I own had a recipe except one, The New Orleans Kitchen (2019 edition) by Justin Devillier. There were a lot of choices on the internet too which is where I found this recipe!
A few ingredients were found in many of the recipes: beans of course red or kidney; andouille (preferred) or a smoky sausage such as Zatarains Cajun Smoked Sausage; onions, peppers – usually green (I had only red), celery and garlic. Ham was often included as well as a ham bone, even pancetta in Joy’s recipe. Seasonings were off the chart and I went through each recipe carefully deciding on what ingredients I liked and what I would enjoy. I was looking for spicy and full flavored which I definitely managed to find. Garnishes were simple from fresh parsley to Food 52’s suggestion of grated cheddar cheese.
Methods of cooking were typically on top of the stove for 1-1/2 to 2 hours or until the beans were tender – that’s after a good soaking of the beans overnight. I even found a slow cooker recipe but any version could be converted to a slow cooker.
You don’t need to use Popcorn Rice but it’s a Louisiana basmati hybrid milled and packed in Crowley, Louisiana. “This long grain rice has a unique aroma and taste, adding a warm essence and lively character to any dish”. It has a rich, nutty flavor and a popcorn-like perfume. Sounded good to me!
Additional Comment March 9, 2021: I made this rice again and while rinsing it I could smell popcorn!!!
So, which recipe did I choose? kevinscooking.com won out with his recipe adapted from the Plantation Cookbook by the Junior League of New Orleans. I did make some changes to his adaptation…
Red Beans and Popcorn Rice
- 1 lb. red beans – Iberia Red Beans (or Camellia kidney beans if preferred)
- 1 ham bone (I did not add as I find they can be rather salty)
- 1/2 lb. ham, cubed (my ham pieces were prepackaged and rather small as that was what I had in my freezer – I would use bigger pieces next time so I can get the ham flavor more)
- 1 lb. andouille sausage, preferred (my store only had Zatarains Cajun smoked sausage which was delicious) sliced
- 1 onion, diced
- 1 green bell pepper (I used red), diced
- 3 stalks celery, chopped (I used 1 large stalk)
- 1 jalapeno pepper, diced (I added)
- 3 (large) garlic cloves, minced
- 1 tbsp. Worcestershire sauce
- 1 tsp. Tabasco
- 2 bay leaves (helps to soften beans)
- 1 tbsp. Zatarains creole seasoning
- 1 tsp. red pepper flakes
- 1 tsp. salt (add to taste)
- 1 tsp. black pepper (I didn’t add)
- cooked popcorn rice
- garnish with parsley, sliced green onions or even some grated cheese (Food 52)
- serve with Cornbread
Pick through the beans and throw out any bad ones; rinse and soak in water for 4-12 hours (time for red and kidney beans)
Drain the beans and set aside, do not save the soaking water.
In a large stockpot add the soaked beans, 10 cups of water, Worcestershire sauce and ham bone if you are using. Get the mixture cooking while you prepare the veggies and meat.
Saute the onions, pepper, celery for 5-10 minutes; add the garlic and cook another minute. Add to the soup mixture. I read that onions and tomatoes are acidic and should only be added after the beans are soft. Wine, vinegar, lemon juice and any type of sauce are also considered acidic.
In the same skillet lightly brown the fully cooked sausage slices; add the ham and heat through; add to the beans. Add the bay leaves, Creole seasoning, red pepper flakes, salt and pepper to taste. Cook, uncovered for 90 minutes (I cooked my beans for 2 hours) or until the beans are tender. I also mashed the beans to make the beans creamier and thicker.
Serve with popcorn rice and garnishes of your choice.
UPDATE: Jan. 7, 2021 – Reasons beans may still be hard after soaking and cooking:
- beans are old and of poor quality
- using hard or chlorinated water
- adding acidic ingredients such as onions, tomatoes
- soaking and cooking times are important for each type of bean
Recipe by cookingwithauntjuju.com
Great comfort food! Love the seasoning and the side of popcorn rice. I need to get some!
No doubt the scales for the beans bring old world charm into the dish! 🙂
Thanks Ronit – I had a lot of recipes to look at – red beans had a big folder in addition to my cookbooks. Some similarities and some differences – that’s New Orleans for you. I love my Salter scale – two local stores didn’t have dried red beans so I ordered a 4 lb. bag from Amazon. I have a digital scale but rarely use it 🙂
Never heard of popcorn rice. I see it in my future. 👀🍃
The rice was mentioned in one of the recipes I looked at so I ordered some. It’s perfect with the red beans and makes this southern dish a little more authentic coming from Louisiana 🙂
What is popcorn rice? I haven’t heard of it.
Hi Liz – there’s a picture of the rice above and a description of it before the recipe. Apparently, it smells like popcorn when cooked – I am not a popcorn fan and I forgot to smell it 🙂 I did enjoy it with the red beans – I have probably 6 more different kinds of rice I use depending on the recipe!
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