Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network
Red Beans and Rice is a staple dish in New Orleans. Kenneth Temple spent SEVEN years perfecting his take on this recipe!
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
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Red Beans and Rice
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 2 hr 30 min
Active: 40 min
Yield: 8 servings
Ingredients
Smoked Turkey Neck Stock:
2 pounds smoked turkey necks
Kosher salt
1 bay leaf
Red Beans and Rice:
2 tablespoons canola oil
3 stalks celery, chopped
1 large Spanish or white onion, chopped
1 bell pepper, chopped
1 teaspoon dried thyme
8 cloves garlic, finely chopped
2 bay leaves
2 pounds dark red kidney beans, soaked overnight and drained (see Cook's Note)
2 pounds smoked turkey sausage, sliced 1/4 inch thick
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder or granulated garlic
3 cups cooked white or brown rice
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch-thick
1/2 cup chopped fresh flat-leaf parsley
Hot sauce, for serving
Garlic bread, for serving
Directions
For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook’s Note).
Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.
Cook’s Note
To soak 2 pounds of dark red kidney beans, add them to a large bowl and fill with enough water to completely cover the beans. Cover with plastic wrap and refrigerate overnight. The beans will split when properly soaked. Drain before using.
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Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network
How To Make New Orleans-Style Red Beans & Rice- Authentic Recipe from Camellia
Making red beans and rice is a beloved ritual and tradition in New Orleans. Prepping the beans, sausage, and trinity (the essential trio of Creole cooking made up of onions, bell peppers, and celery) and then gently coaxing that pot of goodness into a state of creamy perfection is both a pleasurable experience and a bit of kitchen therapy. Learn to cook a simple pot of New Orleans-Style Red Beans & Rice that gets it right.
Get the full recipe:
How to Make Authentic Louisiana Red Beans and Rice | Quick & Easy Dinner Ideas | Allrecipes.com
Louisiana red beans and rice brings authentic Cajun flavor to the table, and the recipe shines when a crowd needs to eat for just a little bit of money. Nicole shows you how to make this simple yet satisfying meal that can simmer to perfection while you do something else. Serve it with hot sauce, or splash in a little cider vinegar.
#YouCanCookThat #Allrecipes #Cajun #RedBeansAndRice #Louisiana #Stovetop
Get the recipe at:
00:00 Introduction
00:42 Soaking Beans And Prepping Ingredients
2:07 Stovetop Saute and Simmer
4:07 How To Make It Creamy
4:40 Adding The Sausage Back In
4:52 Plating and Toppings
5:14 Taste Test
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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How to Make Authentic Louisiana Red Beans and Rice | Quick & Easy Dinner Ideas | Allrecipes.com
Red Beans and Rice with Chicken Sausage by Pollo Wang
Mammah! I remember watching you make dinner when I was a kid and I told you I wanted to be able to cook like you and you said show me better then I can tell you and let my actions speak louder than my words so I made my own Red Beans and Rice with Chicken Sausage . #PolloWang Mammah!
???????? How to Prepare Red Beans #Shorts
Red beans are such a delicious ingredient featured in a number of Asian desserts, but how do you properly prepare them? ????
What do you like to make with red beans? Comment below!
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CREAMY CROCK-POT RED BEANS RECIPE | THE BEST RED BEANS AND RICE EVER!
Hey, My Cookiessss! This video is overdue! I have two other versions of this recipe. But, we needed the slow cooker one! This will be your new go-to recipe for the creamiest, most flavorful red beans and rice you've ever had! NO SMASH or BLENDING of the beans necessary! Try it!
For the printable full recipe and ingredient list:
Rinsing and Sorting Beans:
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