12/29/2022 0 Comments Red beans and riceIf the boil picks up in intensity, reduce heat further. This is the point in the recipe when you would transfer to your slow cooker, and cook for 4 hours on high or 8 hours on low, checking the water level to make sure the beans on top don't dry out.)īring to a boil, then reduce flame to low and cover the pot. (Note: Red beans & rice is a wonderful slow cooker dish. Stir in the garlic and sauté a minute longer.Īdd drained beans, stir to combine and pour in enough water to cover the bean-sausage-vegetable mixture by a half-inch or so (6-8 cups of water).Īdd a teaspoon of salt, a half-teaspoon of black pepper, a pinch of cayenne pepper, a pinch of dried thyme and one bay leaf. Brown the sausage.Īdd the onion, celery and bell pepper and sauté until translucent. Heat a couple tablespoons of butter, oil or bacon fat in a medium to large stockpot or Dutch oven. (If you'd like to skip all the chopping, try Zatarain's Red Bean Seasoning Mix.) Slice a pound of smoked sausage into half-inch rounds.Ĭhop one large yellow onion, four ribs of celery and one small green bell pepper. Soak the beans in water for a few hours or overnight. Start with a pound of dry red kidney beans (to yield about six servings). While gumbo, jambalaya and poboys duke it out for the title of "the heart of New Orleans cuisine," red beans & rice is the soul, and it's uncontested. For many families, it's dinner once a week. You find it at parties, festivals and sporting events. It's served in school cafeterias from kindergarten through 12th grade. You can order it everywhere from fine restaurants to neighborhood joints. If you grew up around here, you grew up on red beans & rice. It's comfort food, rich with tradition and nostalgia. Mix up a batch of this New Orleans comfort food from one of these easy recipes.Red beans & rice: It's kind of a big dealĪ meal of beans and rice might sound boring, but in New Orleans red beans & rice is something you get excited about.
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