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I made some pretty darn good red beans and rice tonight (that Chill is praising very highly). Thought I had better write this one down:
Soak 1/2 lb red beans overnight, then cook as directed on the package. I brought them to a boil, then put them in the crock pot on high for 3 hours with a chopped onion and a little salt. Worked just fine. You could use a can of red beans for this, I guess.
Make a roux using about 1/3 cup canola oil and 1/3 cup flour. Stir over medium heat until caramel colored--takes about 20 minutes. Chop small onion, small red bell pepper, and small yellow bell pepper. Slice about 1 lb smoked sausage. Add to roux and cook, stirring occasionally for about 10 minutes. Sprinkle with fresh ground pepper and Mrs. Dash Spicy. Stir. Add one 14-15 oz can chicken broth. Stir well. Bring to boil. Cook on low heat about 20-30 minutes. Add beans, draining off most of the liquid. Simmer on stove for another hour. Serve over rice with cornbread.
(I actually cooked 1 lb red beans, but only used half. I stuck the rest in the fridge and will add a chopped carrot, onion, potato, bay leaves, and bacon to it and boil for another meal--served with more cornbread).
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jewel tones was the theme
5 comments:
Now that recipe goes against what I was taught about cooking dry beans: never add salt until the very end, because the beans get tough and won't soften. You didn't have that problem?
I have never heard that before, and dried beans are among my favorite foods. No problem with the beans being tough at all.
I'd be happy to make a batch next time you are in town. I realize this recipe it way too much food for one individual, and I have never liked the taste of dried beans that have been frozen after they were cooked, do wouldn't encourage you to freeze some for later meals.
this looks a lot like what i do. i add a clove or two of garlic to the beans when i cook them though. (j and i are both huge garlic fans, cheeks just doesn't know how much garlic she eats)
I can't believe I am actually out of garlic right now. I buy it in the jars already minced because I use it a lot and I hate picking the skin off.
Oyster is getting more picky as she gets older--I think learning it from classmates. Guess it is not cool to eat differently from others. But at least she knows she likes garlic.
I consider garlic the first line of defense, followed closely by onions.
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