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New Orleans-Style Steamed Red Beans and Rice

Name: New Orleans-Style Steamed Red Beans and Rice
Prep time: 500 min
Cook time: 240 min
Total time: 740 min
Ingredients: 1 lb of dried kidney beans; 2 Tbsp of kosher salt, plus more to taste; 8 cups of filtered water, plus more for soaking; 12 oz of andouille or other smoked sausage, sliced; 3 of boneless smoked ham hocks; 1 of red bell pepper, chopped; 1 of green bell pepper, chopped; 1 of white onion, chopped; 2 stalks of celery, chopped; 4 cloves of garlic, minced; 2 tsp of garlic powder; 2 tsp of Creole seasoning; 1 tsp of dried oregano; 1 tsp of ground white pepper; 0.13 tsp of ground cayenne; 1 of bay leaf; 0 of Freshly ground black pepper; 3 cups of cooked rice, for serving

Sharee

October 14, 2020

The Anova Precision Oven helps to make tender, flavorful New Orleans red beans with a creamy sauce when cooked using 100% steam.

Serves

Prep Time

08:20

Cook Time

04:00

New Orleans-Style Steamed Red Beans and Rice

5 (1)

121

Ingredients

1 lb

dried kidney beans

2 Tbsp

kosher salt, plus more to taste

8 cups

filtered water, plus more for soaking

12 oz

andouille or other smoked sausage, sliced

boneless smoked ham hocks

red bell pepper, chopped

green bell pepper, chopped

white onion, chopped

2 stalks

celery, chopped

4 cloves

garlic, minced

2 tsp

garlic powder

2 tsp

Creole seasoning

1 tsp

dried oregano

1 tsp

ground white pepper

⅛ tsp

ground cayenne

bay leaf

Freshly ground black pepper

3 cups

cooked rice, for serving

Steps

1. Soak the Beans

Put the beans and 2 tablespoons salt in a large bowl and cover with enough water so that there are at least two inches of water sitting above the beans. Let soak at room temperature for at least 8 hours or up to overnight.

2. Drain and Prep the Beans

When you’re ready to cook, drain the remaining water off the beans. Place the beans in a 4- to 5-quart Dutch oven or other large pot. Add the 8 cups water, andouille, ham hocks, bell peppers, onion, celery, garlic, garlic powder, Creole seasoning, oregano, white pepper, cayenne, and bay leaf.

3. Add to Cold Oven and Turn On

Rack

Put the pot into the cold oven before starting the cook stage.

Sous Vide Mode: Off

Steam: 100%

Temp: 325°F

Heat: Rear

4. Cook

Rack

Cook the beans, stirring every hour or two, until tender, about 4 hours.

Sous Vide Mode: Off

Steam: 100%

Temp: 325°F

Heat: Rear

04:00 Timer

5. Season, Rest, and Serve

After the beans have finished cooking, season to taste with salt and pepper. Let the beans rest for about 15 to 20 minutes to allow the sauce to thicken. Serve with rice.