Creole Kitchen Web Series Episode 8: Blue Runner Creole Cream Style Red Beans
As part of Blue Runner Foods #CreoleKitchenWebSeries, Chef Frank Brigsten offers viewers tips for making delicious #RedBeansandRice with very little work!
Creole Green Beans and Potatoes
This is a Louisiana classic. It's pure comfort food.
Homemade Creole Red Beans & Rice
This video provides the Ingredients and method for making spicy homemade creole red beans and rice. Recipe uses canned or cooked red or kidney beans and any type of rice, orzo, or quinoa. A 13 oz. serving has about 350 calories, 7 grams of fiber and 19 grams of protein. This recipe can be made mild or hot.
Print recipe at:
CREOLE STYLE RED BEANS AND RICE | Spicy Slow Cooker Recipe
Easy and delicious spicy slow cooker creole red beans and rice recipe. Creole seasoned pinto beans made with trinity, andouille sausage and hamhocks slow cooked in a delicious broth in the slow cooker. Simple add all the ingredient to the slow cooker and walk away. Served with buttery white rice.
Shopping List:
1 lb. dry pinto beans
1-2 large hamhocks
1/2 lb. Andouille sausage
1/2 cup sweet onion, diced
1/2 cup green bell pepper, diced
1/2 cup celery, diced
1 tbsp. or more creole seasoning
1 tsp. dried thyme
1 tsp. or more red pepper flakes
1 tbsp. black pepper
Salt to taste
2-3 bay leaves
1-2 cup cooked white rice
Jalapeno peppers (optional)
Hot sauce (optional)
Directions:
Sort out any bad beans and rocks then add the beans to a large pot. Cover with water and soak overnight to 24 hours. Discard the soaking water, rinse and add the beans to the slow cooker.
Cover the hamhocks with water, bring to a boil, reduce the heat and simmer about 2 hours. DO NOT DISCARD THE BROTH.
In a skillet over medium high heat, sear the Andouille sausage then set aside.
In the same skillet, reduce the heat to medium and add the trinity (onion/peppers/celery). Season with salt and pepper and cook 5-7 minutes until soft. Add the slow cooker with the beans.
Add the creole seasoning, thyme, red pepper flakes, trinity, sausage, and hamhocks. Cover with the hamhock broth. Add the bay leaves, cover and cook on low 6-8 hours.
Salt the beans to taste.
Serve with white rice, adding jalapenos and hot sauce, if desired.
#creolecooking#creoleredbeansandrice#redbeansandricerecipe
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Best Southern Green Beans | Green Beans Recipe
Best Southern Green Beans | Green Beans Recipe - If your looking for a Southern Green Bean video that is delicious and easy to follow then your in the right place! This is always perfect as a side dish for dinner and or the Holidays.
What is better than Southern Green Beans made with Potatoes, Bacon, Garlic, Onions, Chicken Broth, and S & P?
Southern Style Green Beans printable recipe:
Ingredients:
3 lbs. Fresh Green Beans (Frozen will work also)
8 - 12 slices Bacon
8 - 10 small Potatoes
1 medium Red Onion
1 tbsp Garlic
2 cups Chicken Broth
2 tsp Sugar
1 tbsp Creole Seasoning (Creole Kick)
1 tsp Salt and Pepper each
Looking for a printable recipe? Click here!
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Creole style Red Bean Gumbo!
Red bean gumbo is a velvety base gumbo with tons of smoked meat for flavor and uses a dark roux as a base. This gumbo uses Creole style Blu Runner red beans to make a broth that is super rich and creamy. Ham hock and smoked turkey necks give a level a smokiness. Traditional trinity and garlic along with Cajun spices enhance all of the flavors. If you've never had this, you need to give it a try. It's perfect for a large gathering in the backyard on a cold winter night.
Ingredients
• 5 onions
• 3 green bell peppers
• 1/2 bunch celery
• 6 cloves garlic
• 1/2 bunch green onions
• 1/2 bunch parsley
• 2 links smoke sausage
• 2 pieces Tasso
• 2# ham
• 1 stick andouille
• 1 small pack smoked turkey necks
• 1 ham bone if you have it
• 4 strips bacon
• 2 27 oz cans blue runner red beans
• 3 quarts chicken stock
• 2 tbsp chicken base
• 1-1/2 cp flour
• 1 cp vegetable oil
• Water as needed
• Seasonings
Directions
1. Start by preparing everything. Chop all seasonings to a medium dice and mince garlic. Prepare meats by cutting to your desired size. I like to quarter my smoke sausage and cut half moons from my andouille removing that thicker outer skin.
2. Next onto the Roux. The traditional recipe calls for equal parts oil and flour. I like to add more flour and start off pretty thick. Start by letting the oil heat by itself. Once hot whisk in flour and you know the drill . Stir for ever!!! Using a flat bottom spoon or a high heat rubber spatula stir that roux!!!
3. I like to take my roux pretty dark and the darker you go the more you have to stir. Once the color is like a brown crayon I turn the heat up higher and add in the trinity. Cook until vegetables start to turn translucent. Then add garlic
4. Add in your chicken stock and a little water. Start “layering” your seasoning here. I used 1tbsp of Italian seasoning, 1-1/2 tbsp of Tony’s. 2 tsp black pepper and 1 tbsp granulated garlic. You can add what ever you like here. Remember this is just a start we’ll be checking and seasoning to taste as we go along
5. Once you have your stock and seasonings in, you want to add anything you’re using with a bone that you’re hoping to extract flavor from. I used a big ham bone and some smoked turkey necks. Let that come to a boil and let it roll for about 1 to 1-1/2 hours
6. In a separate pot with some oil added I like to get a good browning on all the meat I’m using. Let the pan and oil get hot before adding and be careful not to overcrowd the pan. This usually takes doing a few batches. Use a slotted spoon to remove and discard any left over grease. Deglaze that pan with all those brown bits stuck to the bottom and add that to your gumbo.
7. After cooking for that hour and some , add the cans of beans , chicken base, and add in all that meat you browned. Cook until turkeys are tender another 1-1/2 hours . With 1 hour left start tasting for seasoning and making adjustments to your liking.
8. Cook bacon separately in a pan starting on low eat so that we can render out the most fat. Eat the bacon cause I know you hungry by now. Reserve the fat.
9. Once all the meat is tender and it’s seasoned where you like turn off the fire and stir in bacon fat , green onions and parsley. Some people drop in a few raw eggs at this point and cover and let sit for 20 minutes.