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Post by TJ on Feb 4, 2012 17:57:30 GMT -5
It has been a long time since I've had good red beans and rice. I used to get it when I was stationed in Alabama and Tennessee and it was always lightly spiced, but I don't know what spices or how much.
I know the basic ingredients are merely a can of beans and cooked rice, but it is the spices that make it a good southern-style red beans and rice that I'm missing.
All recipes welcome!
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Post by Suluby on Feb 4, 2012 18:33:23 GMT -5
It has been a long time since I've had good red beans and rice. I used to get it when I was stationed in Alabama and Tennessee and it was always lightly spiced, but I don't know what spices or how much.
I know the basic ingredients are merely a can of beans and cooked rice, but it is the spices that make it a good southern-style red beans and rice that I'm missing.
All recipes welcome!
I have a recipe I got from a Cubana for black beans and rice, made with chorizo sausages ..... but I doubt it's anything like you remember getting in Alabama and Tennessee!
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Post by sharon on Feb 4, 2012 18:40:28 GMT -5
Classic Southern Red Beans & Rice
1lb bag of dry red beans rinsed and soaked (Camelia brand is best if you can find it)
3 cups chicken stock (optional)
1 large vidalia onion chopped
1 large green bell pepper chopped (red and yellow are good too)
1 cup chopped celery
1/4 cup chopped green onion + 1/4 cup chopped green onion (garnish)
3 tablespoons chopped parsley
3 cloves of garlic minced
3 bay leaves
1 ham hock
Andouille Sausage
1/2 tablespoon cayenne pepper
1/2 tablespoon fresh black pepper
1-2 tablespoons kosher salt (to taste)
1 tablespoon smoked paprika or sweet pimenton
1/2 tablespoon thyme
Tony Chachere’s Season To Taste
2 Dashes of Tobasco sauce
2 cups long grain rice prepared
Prepare the dried red beans by soaking them in water at least 8 hours before cooking, then drain. In a heavy pot, preferably cast iron, saute the vidalia onion, bell pepper, celery and garlic in a few table spoons of butter until the onion is translucent being careful not to burn the garlic. Add the salt, black pepper, cayenne, paprika, bay leaves, green onion & thyme and stir to combine. At this point you can add the chicken stock for extra flavor and stir (Chicken stock is optional, but does add a little extra flavor). Before finishing the saute, add the ham hock to start the fats warming to release the flavors into the pot for about 2 minutes. Add the red beans and cover with water and bring to a boil. Once the pot reaches a boil, allow to boil for 5 minutes, then reduce to a simmer. Simmer for at least 2 hours, then test the texture of the beans by pinching a cooked bean between your fingers making sure its not firm, the skin should fall apart and meat of the bean should mush apart. The consistency of the pot will take on the inner texture of the beans, very rich, brown,creamy and thick. You are looking to cook the beans till they are very soft, but not into a paste or soup. Prepare long grain rice according to package instructions. Once the beans are done, stir the pot dragging a wooden spoon along the bottom and sides to crush some of the beans, but do not go over board you don’t want red bean paste, (3 or 4 passes will do) then add the Tobasco and Tony’s. Chop the Andouille into preferred sized bites and saute in a pan till warm, or grill and serve whole pieces. Serve the beans and andouille over warm long grain rice, and garnish with chopped parsley and remaining green onion. Add Tony’s and Tobasco to taste, with a side of warm french bread. Enjoy!
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Post by TJ on Feb 4, 2012 18:51:33 GMT -5
Classic Southern Red Beans & Rice
1lb bag of dry red beans rinsed and soaked (Camelia brand is best if you can find it)
3 cups chicken stock (optional)
1 large vidalia onion chopped
1 large green bell pepper chopped (red and yellow are good too)
1 cup chopped celery
1/4 cup chopped green onion + 1/4 cup chopped green onion (garnish)
3 tablespoons chopped parsley
3 cloves of garlic minced
3 bay leaves
1 ham hock
Andouille Sausage
1/2 tablespoon cayenne pepper
1/2 tablespoon fresh black pepper
1-2 tablespoons kosher salt (to taste)
1 tablespoon smoked paprika or sweet pimenton
1/2 tablespoon thyme
Tony Chachere’s Season To Taste
2 Dashes of Tobasco sauce
2 cups long grain rice prepared
Prepare the dried red beans by soaking them in water at least 8 hours before cooking, then drain. In a heavy pot, preferably cast iron, saute the vidalia onion, bell pepper, celery and garlic in a few table spoons of butter until the onion is translucent being careful not to burn the garlic. Add the salt, black pepper, cayenne, paprika, bay leaves, green onion & thyme and stir to combine. At this point you can add the chicken stock for extra flavor and stir (Chicken stock is optional, but does add a little extra flavor). Before finishing the saute, add the ham hock to start the fats warming to release the flavors into the pot for about 2 minutes. Add the red beans and cover with water and bring to a boil. Once the pot reaches a boil, allow to boil for 5 minutes, then reduce to a simmer. Simmer for at least 2 hours, then test the texture of the beans by pinching a cooked bean between your fingers making sure its not firm, the skin should fall apart and meat of the bean should mush apart. The consistency of the pot will take on the inner texture of the beans, very rich, brown,creamy and thick. You are looking to cook the beans till they are very soft, but not into a paste or soup. Prepare long grain rice according to package instructions. Once the beans are done, stir the pot dragging a wooden spoon along the bottom and sides to crush some of the beans, but do not go over board you don’t want red bean paste, (3 or 4 passes will do) then add the Tobasco and Tony’s. Chop the Andouille into preferred sized bites and saute in a pan till warm, or grill and serve whole pieces. Serve the beans and andouille over warm long grain rice, and garnish with chopped parsley and remaining green onion. Add Tony’s and Tobasco to taste, with a side of warm french bread. Enjoy!
Ah, that sounds like it, but it looks like that recipe will make enough for a battalion, so I'll have to figure out a way to reduce it.
I can get the Camelia beans here at the Fresh Food Market, so that will give me a good start. I should have remembered that the sausage was probably andouille, although I've had it with lesser sausage. |
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Post by Suluby on Feb 4, 2012 20:41:08 GMT -5
What is that, Sharon? I've never heard of it.
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Post by iqof37 on Feb 4, 2012 21:57:23 GMT -5
Watch out with Fresh Food Market and Whole Foods. They buy a lot of foreign products and I found their store here to be infested with Pantry Moths that eat everything. Make sure there are no webs in dry goods you buy and look for movement in nuts, granolas, beans, dried herbs, rice, crackers, etc. These things are a pain to get rid of once you bring them home. I counted over 30 live moths in a single half pint of granola! Unless you like eating these things that is.......................
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Deleted Member
Posts: 0
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Post by Deleted on Feb 5, 2012 12:12:59 GMT -5
Watch out with Fresh Food Market and Whole Foods. They buy a lot of foreign products and I found their store here to be infested with Pantry Moths that eat everything. Make sure there are no webs in dry goods you buy and look for movement in nuts, granolas, beans, dried herbs, rice, crackers, etc. These things are a pain to get rid of once you bring them home. I counted over 30 live moths in a single half pint of granola! Unless you like eating these things that is....................... So that's what those things are called; my mother insists on calling them weevils, but they look like little moths to me. I never could figure out how they get in a dark place like the pantry but she has a bad infestation of them that we cannot get rid of. |
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Post by TJ on Feb 5, 2012 12:43:47 GMT -5
Watch out with Fresh Food Market and Whole Foods. They buy a lot of foreign products and I found their store here to be infested with Pantry Moths that eat everything. Make sure there are no webs in dry goods you buy and look for movement in nuts, granolas, beans, dried herbs, rice, crackers, etc. These things are a pain to get rid of once you bring them home. I counted over 30 live moths in a single half pint of granola! Unless you like eating these things that is.......................
Hey, keep it quiet! If everyone finds out that you got 30 moths, they'll be wanting them too! |
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Post by iris on Feb 5, 2012 12:58:57 GMT -5
Sorry. I was grown before I knew dry beans came in any color but pinto.
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Post by kjc on Feb 6, 2012 13:20:03 GMT -5
Not sure were it went, but, I had posted an item on here regarding a Jamaican dish, Curried Beans and Rice with chicken. Recipie is simillar to above recipie, but, put in Curry to taste, sooo good.
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