Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
Cajun-style Red Beans and Rice Recipe
Growing up in Houston where food portions are unreasonably large, I most often saw red beans and rice as a side-dish. The truth is, however, that a serving of red beans and rice, especially with chunks of sausage in it, is certainly enough for a meal. The beans are better leftover, too, so it makes sense to prepare a large batch of red beans and consume them over a number of days.
The beans used for this, traditionally, are small red kidney beans; a favorite brand in the south is Camellia. If pinto beans are more appealing than kidney beans, they will also work for this recipe. Red beans are traditionally served atop white rice, so make sure you have some cooked rice on hand.
Beans cook fastest without any salt in the water, so for the fastest cooking time, boil the beans in only water and then combine them with the various flavoring ingredients once they’re already soft. Final flavor adjustments can make use of many different ingredients such as lemon juice or cold butter, which are not listed in the recipe. Let your tastebuds be your guide.
Makes enough for 8 people, roughly 2 quarts.
Equipment:
• large saucepan
• large skillet
• heatproof spatula
• small mixing bowl / blender jar / food processor bowl
• potato masher or blender/food processor
Ingredients:
1 1⁄2 lb beans, red kidney, preferably small, or Camellia brand
4 cup water
1 lb Andouille sausage sliced into 1” pieces
1-2 ea onion diced
1 rib celery diced
1 ea bell pepper diced
1/2 bulb garlic minced
1 Tbsp Cajun seasoning
2 ea bay leaf or more as you like
to taste Salt, pepper, Tabasco, Worcestershire adjust the seasoning before serving
1 bunch scallions sliced thin; for garnish
1 bunch parsley chopped; for garnish
Procedure:
1. If possible, soak the beans in water overnight.
2. Rinse the beans thoroughly and place them into the saucepan with the 4 cups of water, or more if necessary to cover the beans with at least an inch of water.
3. Place the beans and one bay leaf over medium-high heat and bring to a boil, stirring occasionally to ensure no beans stick to the bottom of the pan.
4. Once the beans have come to a simmer allow them to cook for an hour; test them by eating one to ensure they have softened enough to be edible and allow them to cook for longer if necessary.
5. In the skillet, sauté the sausage chunks to give them some nice color, then set them aside.
6. Add the onion, celery, pepper and garlic to the skillet and sweat them to become soft in the sausage grease.
7. If the cooked beans have a lot of extra water in them, drain some, so that the beans are just barely covered with liquid.
8. Add the sausage, the sweated vegetables, and the second bay leaf to the beans and stir together thoroughly.
9. Allow the beans to simmer over low heat for another half hour.
10. Take out about a third of the beans into a small bowl and mash them, or blend them, and add the resulting paste back to the pot, to thicken the broth.
11. Adjust the flavor of the beans with salt, pepper, Tabasco, Worcestershire sauce, or whatever seasonings seem appropriate.
12. Serve the finished beans over rice, garnished with parsley and scallions.
Music:
How To Make Instant Pot New Orleans-Style Red Beans & Rice - No Soak
The Instant Pot quickly turns Camellia Brand Dry Red Kidney Beans into creamy goodness - with no soaking. Simply sauté sausage, onion, bell pepper, celery right in the Insant Pot, add the rest of the ingredients, lock the lid, and it’s hands-free cooking — with no additional effort. Believe it or not, you’ll enjoy slow cooked New Orleans flavor in about an hour.
Get the full recipe:
the PERFECT red beans and rice recipe
#shortsvideo #redbeansandrice #beans
RECIPE:
Kardea Brown's Gullah Red Rice | Delicious Miss Brown | Food Network
Kardea is sharing a dish that’s a staple of her Gullah Geechee heritage: Gullah Red Rice!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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Gullah Red Rice
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 8 to 10 servings
Ingredients
2 cups uncooked parboiled rice
1/4 cup vegetable oil
8 ounces smoked pork sausage, finely diced
1 large onion, finely diced
1 bell pepper, finely diced
Two 6-ounce cans tomato paste
4 teaspoons granulated sugar
1 tablespoon garlic powder
1 tablespoon kosher salt
1 tablespoon fresh cracked black pepper
Directions
Rinse the rice until the water becomes slightly clear. (This removes the starch.)
Preheat the oven to 350 degrees F. In a large frying pan, heat the oil over medium-high heat. Add the sausage, onion and pepper and cook, stirring, until the vegetables soften and start to brown at the edges, 3 to 4 minutes. Stir in the tomato paste, sugar, garlic powder, salt and pepper. Stir rice into the tomato mixture and cook, uncovered, and stirring occasionally, about 5 minutes.
Transfer to a 9-by-13-inch baking dish and spread into an even layer. Add just enough water to cover the rice (about 2 cups). Tightly cover with a lid or foil and bake for 30 minutes without uncovering the baking dish. Turn off the oven, remove from the rice, fluff the rice, then cover and return to oven for 10 minutes more.
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Kardea Brown's Gullah Red Rice | Delicious Miss Brown | Food Network
Red Beans & Rice Recipe by Kevin Francis Brown | Flavorful Foods
Unique recipes specializing in, but not limited to, Cajun Cuisine. Foods robust with flavor! The true art of Cajun cooking is the unique blend of herbs and spices that serve to enhance the flavor of vegetables, seafood, meet poultry and wild game by chef Keven Francis Brown who specializes in blending those ingredients together with unique spices. Call 518.375.0853
1 cup dirty rice
1 tablespoon vegetable oil
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 medium sweet onion, diced
1 green bell pepper, diced
2 celery ribs, diced
2 tablespoons tomato paste
3 cloves garlic, minced
1 1/2 teaspoons Cajun Connection seasoning
3 (15-ounce) cans red beans, drained and rinsed
3 cups chicken stock
1 teaspoon hot sauce
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves