If
you’ve been reading my blog for a while, you may recall my commenting often about
reducing the amount of food in our freezer and I’m happy to report that I’ve
made some significant progress and actually now know what’s in there. I’ve had a package of andouille in there for
a while and decided it needed to be used with the first half going to a shrimp
dish. When I discovered some red beans
in the pantry, I decided that I’d make red beans and rice.
For
the dish, I looked around and settled on the recipe from Mary’s Deep South Dish blog. Check
her blog for the original recipe, many pics, step-by-step instructions, and
cooks notes.
Red
Beans and Rice – adapted from Deep South Dish
Ingredients:
1
pound of dried, red kidney beans (Larry used red beans he had on hand)
1/2 tablespoon
of cooking oil
1
package (12-14 oz.) andouille or regular smoked sausage – note 2
3
slices bacon, chopped
2
cups chopped onion
1
cup chopped green bell pepper
1/2
cup chopped celery
1/2
tablespoon minced garlic, minced
Freshly
cracked black pepper, to taste
1/4
teaspoon cayenne pepper, or to taste, optional (Larry omitted)
1
teaspoon dried basil
2
medium bay leaves
1
large meaty ham bone (Larry diced an inch thick of Kentucky Legends ham)
2
quarts of water
2
tablespoons unsalted butter or bacon drippings, optional
Kosher
salt to taste, only if needed
Hot,
cooked rice
Sliced
green onion, for garnish, optional
Hot
sauce, for the table
Larry’s
Notes:
Based
on the number of beans I had, I used 1¼ of the amounts above.
I
didn’t have enough andouille so I also used two links of Opa’s sausage.
Instructions:
1. Rinse
and sort beans and place into a deep pot, adding water to cover beans plus an
inch. Soak overnight or bring to a boil; boil for 5 minutes uncovered, turn off
heat, cover and let soak for one hour. Drain and set aside.
2. Heat
cooking oil in the pot. Cut sausage into 1-inch chunks and add to oil, cooking
until browned; remove and set aside.
3. Add
bacon and cook until fat is rendered.
4. Add
the onion, bell pepper, and celery and sauté the veggies until tender, about 5
minutes.
5. Add
the garlic, black and red pepper, basil and bay leaf to the vegetable mixture
and continue cooking for about 3 minutes, stirring.
6. Add
the ham bone or hocks, beans and sausage, and the 2 quarts of fresh water.
7. Bring
to a boil. Reduce heat to a simmer and
cook, uncovered, for about 2 hours, stirring occasionally, or until beans are
tender and slightly thickened. For extra
richness, stir in the butter when beans are finished.
8. Remove
bay leaves and discard.
9. Remove
bone or hocks and pick off any meat, returning to the pot.
10. Taste
and adjust for seasonings, adding salt only if needed.
11. Serve
over hot, cooked rice and garnish with sliced green onion, if desired. Pass hot
sauce at the table.
I
thought it was very good and surprisingly, so did Bev – I made it without heat,
except what was in the sausages, then added a little Tabasco to mine.
Photos
can be enlarged by clicking on them and the blue words are links.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
5/28/19
event date
It is nice to finally find out what you have in your freezer, The red beans and rice sounds like a very tasty meal, thanks for the recipe.
ReplyDeleteGlad to hear you're making progress on that freezer! Looks like you had another successful day at finding something excellent to cook. Happy weekending, Larry.
ReplyDeleteLarry, Looks good! All I'd have to do is leave out the bell pepper. I'm glad to see your use of Tabasco with this red beans and rice recipe. I'd load up as well... Take Care, Big Daddy Dave
ReplyDeleteLooks fab Larry. I've been whittling down my freezer stash also. Feels so good to be able to easily find things instead of standing on your head for 5 minutes. That sundried tomato and chipotle sausage sounds amazing!
ReplyDeleteI've never had red beans and rice but I think I would love it! This recipe looks and sounds very delicious.
ReplyDelete