Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, red beans and rice. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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. Red Beans and Rice - So thick, so creamy and so flavorful! The beans are cooked just right - perfectly tender, served with rice and smoky andouille sausage.
Red Beans and Rice is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. Red Beans and Rice is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook red beans and rice using 19 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Red Beans and Rice:
- Get 1 lb soaked red beans
- Prepare 3 quarts chicken stock
- Prepare 2 small white onions, chopped
- Take 1 bell pepper, chopped
- Make ready 4 stalks celery, chopped
- Get 4 bay leaves
- Get 1 lb andouille sausage
- Get 4 cloves garlic, finely minced
- Prepare 2 smoked ham hocks
- Take chopped parsley
- Get 2 teaspoons ground dry thyme
- Get 2 teaspoons cayenne pepper
- Get 1 teaspoon cumin
- Take 1 tablespoon salt
- Take 1 tablespoon fresh ground black pepper
- Get Sliced Green Onions
- Take Cooked Rice
- Take Tabasco
- Take Butter
Red Beans and Rice - Creole-Style Spicy Red Beans & Rice Recipe. How to Make Gumbo with Our Foolproof (Surprising) Technique and Tips for Perfect Red Beans and Rice. 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:
- Brown andouille in a large crock pot, remove when browned on all sides, reserve.
- Add onions and sweat with a bit of salt until translucent in butter.
- Add celery, bell pepper, and garlic. Cook until fragrant.
- Add cayenne, cumin, dry thyme, and pepper. Stir to combine.
- 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.
- 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.
- 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.
- 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.
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. Two brothers inspired by their grandma's vegan cooking 🌱 Now Touring Online! Why red beans and rice on a Monday? As the apocryphal story goes, Mondays were traditionally laundry days, and women needed a dish that could You could make a quick version of red beans and rice with canned beans, but if you want really creamy texture and the best flavor, dried beans.
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