Red Beans and Rice
Red Beans and Rice

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, red beans and rice. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Red Beans and Rice is one of the most popular of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Red Beans and Rice is something which I’ve loved my entire life.

Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner. New Orleans-Influenced, Blues-Inspired Roots Music from the Central Coast of California. I grew up in Louisiana and love red beans and rice; these are just like I remember–red beans made with Cajun seasonings and Andouille sausage.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook red beans and rice using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Red Beans and Rice:
  1. Get 1 lb soaked red beans
  2. Prepare 3 quarts chicken stock
  3. Get 2 small white onions, chopped
  4. Get 1 bell pepper, chopped
  5. Get 4 stalks celery, chopped
  6. Take 4 bay leaves
  7. Make ready 1 lb andouille sausage
  8. Prepare 4 cloves garlic, finely minced
  9. Make ready 2 smoked ham hocks
  10. Get chopped parsley
  11. Get 2 teaspoons ground dry thyme
  12. Get 2 teaspoons cayenne pepper
  13. Prepare 1 teaspoon cumin
  14. Make ready 1 tablespoon salt
  15. Make ready 1 tablespoon fresh ground black pepper
  16. Make ready Sliced Green Onions
  17. Make ready Cooked Rice
  18. Get Tabasco
  19. Make ready Butter

Erin makes Bridget our recipe for Red Beans and Rice. Red Beans Rice And Sausage, Cajun Style, Tutorial. Traditional Louisiana red beans and rice also uses Andouille sausage which we did not add, but you could if you wanted. There was plenty of flavor, and plenty of meat, with the smoked shanks.

Instructions to make Red Beans and Rice:
  1. Brown andouille in a large crock pot, remove when browned on all sides, reserve.
  2. Add onions and sweat with a bit of salt until translucent in butter.
  3. Add celery, bell pepper, and garlic. Cook until fragrant.
  4. Add cayenne, cumin, dry thyme, and pepper. Stir to combine.
  5. Add chicken stock to pot, as well as the ham hocks, bay leaves, and the soaked red beans, bring to a boil and cover, stirring occasionally.
  6. When beans are cooked through and tender, remove bay leaves and ham hocks (reserve the hocks), then use an immersion blender or your wooden spatula to break a portion of the beans down to give the dish a creamy texture. Reduce heat to a bare simmer.
  7. Slice reserved andouille, and break ham hocks down, removing the meat from the bones. Discard bones and skin. Add meats back to pot and stir to combine.
  8. When meat is brought up to temp (about 5 minutes), add chopped parsley, stir, and serve immediately over rice. Top with green onions and tabasco/crystal hot sauce to taste.

Red beans and rice is traditionally made with small red beans, but if you can't find them in your area, you can use red kidney beans (dark or light). You'll need one pound of dry beans for this recipe. Soak the beans in water (make sure to use twice as much water as beans) overnight. Red beans & rice is a traditional Creole dish made with red beans, veggies, and, often, leftover pork bones. It's traditionally made with soaked dried beans and simmered for hours, but this recipe uses some shortcuts so you can have it on the table in under an hour.

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