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Red Beans & Rice


Red Beans & Rice Recipe Red Beans and Rice

SERVES 4 -6 (change servings and units)


Ingredients

1 lb smoked sausage, sliced, use hillshire hot links
4 (16 ounce) cans pink beans, drained and rinsed, use goya beans
1 stalk celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 bay leaf
1 pinch rosemary, crumbled
1/8 cup liquid smoke
1 (4 ounce) can green chilies, drained

Directions

1. Mix all ingredients well in a crock pot.
2. Cook on low for 6-8 hours.
3. Remove bay leaf.
4. Serve with steamed rice with hot sauce on the side.


Red Beans & Rice Recipe

Ham hocks, which are reasonable at most markets, are placed in the oven for several hours so that the fat drains out. There's your rendering. As for the beans, find red beans (they're smaller than kidney beans) in two 15-ounce cans. If you're having trouble tracking down red beans, red kidney beans will substitute just as well .


Ingredients

Beans
2 pounds smoked ham hocks
2 15-ounce cans red beans
1/2 cup water
1/2 teaspoon brown sugar
1/8 teaspoon salt
dash garlic powder
dash onion powder

Rice
2 1/4 cups water
1/4 cup butter
1/4 teaspoon salt
1 cup converted rice

Directions

1. First you must render the fat from the smoked ham hocks. Preheat oven to 375 degrees and place the ham hocks in a deep pan. Cover pan with foil and bake for 4 to 5 hours or until 1/4 cup of fat has rendered from the hocks.
2. Combine 1/4 cup pork fat with one 15-ounce can red beans plus liquid in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8 teaspoon salt, garlic powder, and onion powder. Bring mixture to a boil, then reduce heat and simmer for 20 minutes. Use a potato masher to smash beans into a paste-like consistency. Add entire contents of remaining can of beans to the mixture and cook for an additional 10 minutes.
3. Prepare rice for 4 servings. For Uncle Ben's converted rice you bring 2 1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon salt. Add 1 cup of rice, reduce heat to low and simmer rice for 20 minutes or until tender.
4. To prepare each serving scoop 1 cup of beans into a bowl. Add 1 cup of rice on top of the beans and serve. Makes 2 large servings.

Red Beans & Rice Recipe

Ingredients

1 Tbsp Unsalted Butter
2 Tbsp Creole Seasoning
1 Cup Onion, chopped
1/2 Cup Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille Sausage, Cubed
1 Cup Tasso, Cubed
1/2 lb. Small Red Beans (soaked overnight or for at least a few hours)
1 Tbsp Fresh Garlic, Minced
3 1/2 Cups Chicken Stock (You could certainly use water)
3 Fresh Bay Leaves
1 tsp Red Wine Vinegar
1/2 Cup Tomato Sauce
1 Tbsp Italian Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
1/2 Recipe Creole Boiled Rice

Directions

Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans. Melt the butter over medium heat. Add 1/2 of the Holy Trinity, 1 Tbsp of the Creole Seasoning, Tasso, and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color. Add the beans and cook stirring occasionally for about 5 minutes. Add the Chicken Stock or Water, Garlic, Bay Leaves, the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. The first hour is low maintenance; an occasional stir and making sure the beans are covered with liquid. The second hour, you want to check back a little more often, the beans will really start to absorb some liquid and you don’t want them to stick. After the beans have cooked for two hours, add the Tomato Sauce, the Parsley and 1/2 of the Green Onions. Make your Rice. Cook the beans for another half hour. To Serve: Remove the Bay Leaves. Mound a half cup of Rice each, onto two serving plates, Cover with a generous helping of the Red Beans, Garnish with the remaining Green Onions. Make sure there is a bottle of hot sauce on the table. Perfect compliments to this meal are a simple vinaigrette salad, Good Crusty French Bread, and yes include your favorite Frosty Cold Beer. Serves 2-3


Red Beans & Rice with Fried Pork Chops Recipe

Ingredients

1 Tbsp Unsalted Butter
2 Tbsp Creole Seasoning
1 Cup Onion, chopped
1/2 Cup Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille Sausage, Cubed
1 Ham Bone
1/2 lb Small Red Beans (soaked overnight or for at least a few hours)
1 Cup Pickle Meat, Cubed
1 Tbsp Fresh Garlic, Minced
3 1/2 Cups Chicken Stock (You could certainly use water)
3 Fresh Bay Leaves
1/2 Cup Tomato Sauce
1 Tbsp Italian Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
1/2 Recipe Creole Boiled Rice

Directions

Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans. Melt the butter over medium heat. Add 1/2 of the Holy Trinity, 1 Tbsp of the Creole Seasoning, and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color. Add the beans and cook stirring occasionally for about 5 minutes. Add the Chicken Stock or Water, Pickle Meat, the Ham bone, Garlic, Bay Leaves, the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. The first hour is low maintenance; an occasional stir and making sure the beans are covered with liquid. The second hour, you want to check back a little more often, the beans will really start to absorb some liquid and you don’t want them to stick. After the beans have cooked for two hours, add the Tomato Sauce, the Parsley and 1/2 of the Green Onions. Make your Rice. Cook the beans for another half hour. To Serve: Remove the Bay Leaves. Mound a half cup of Rice each, onto two serving plates, Cover with a generous helping of the Red Beans, Garnish with the remaining Green Onions. Make sure their is a bottle of hot sauce on the table. Perfect compliments to this meal are a simple vinaigrette salad, Good Crusty French Bread, and your favorite Ice Cold Beer. Serves 2-3

Fried Pork Chops

Ingredients

Pork Chops
Buttermilk (enough to cover)
1 tsp Black Pepper
Kosher Salt & Black pepper
1 Tbsp Creole Seasoning
1/2 Cup All Purpose Flour
Oil for frying

Directions

Cover the chops with the Buttermilk, mix in the 1 tsp Black Pepper. Marinate for 1 hour. Heat the oil to 350 degrees F. Remove the Chops from the buttermilk and season liberally with salt and pepper. Dredge in the seasoned flour, shake off any excess. Fry until golden brown and just cooked through, serve alongside Red Beans & Rice.


Red Beans and Rice with Chaurice Sausage Recipe

Ingredients

2 Tbsp Duck Fat
2 Tbsp Creole Seasoning
1 Cup Onion, chopped
1/2 Cup Red Bell Pepper, chopped
1/4 Cup Celery, Chopped
1 Cup Andouille Sausage, Cubed
1/2 lb. Small Red Beans (soaked overnight or for at least a few hours)
1 Tbsp Fresh Garlic, Minced
1 Smoked Ham hock
3 1/2 Cups Chicken Stock (You could certainly use water)
3 Fresh Bay Leaves A bundle of fresh Thyme
2 Tbsp Homemade Worcestershire sauce
1 Tbsp Crystal Hot sauce
1/2 Cup Tomato Sauce
1 Tbsp Italian Parsley, Finely Chopped
1/4 Cup Green Onions, thinly sliced on the bias
1/2 Recipe Creole Boiled Rice

Directions

Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans. Melt the duck fat over medium heat. Add 1/2 of the Holy Trinity, 1 Tbsp of the Creole Seasoning and the Andouille, turn the heat to medium high. Cook this for about 7-10 minutes, stirring occasionally until the vegetables start to get some color. Add the beans and cook stirring occasionally for about 5 minutes. Add the Chicken Stock or Water, Garlic, Bay Leaves, Thyme, Ham hock the remaining Trinity and Creole Seasoning. Bring this to a boil, then reduce the heat to a simmer. Let this simmer for 2- 2 1/2 Hours. The first hour is low maintenance; an occasional stir and making sure the beans are covered with liquid. The second hour, you want to check back a little more often, the beans will really start to absorb some liquid and you don’t want them to stick. Remove the Ham hock, trim away any meat and add it back to the pot. After the beans have cooked for two hours, add the Tomato Sauce, the Parsley and 1/2 of the Green Onions. Make your Rice. Cook the beans for another half hour. For the Chaurice: Place the link(s) of Chaurice in a medium sized cast iron skillet. Cover half way with water and bring to a boil. Turn often, as the water evaporates until all that is left in the pan is fat from the sausage. Brown the casings of the sausage in the remaining fat, serve hot. To Serve: Remove the Bay Leaves. Mound a half cup of Rice each, onto two serving plates, Cover with a generous helping of the Red Beans, Garnish with the remaining Green Onions. Make sure their is a bottle of hot sauce on the table. Perfect compliments to this meal are a simple vinaigrette salad, a side of Chaurice, Good Crusty French Bread, and your favorite Ice Cold Brew.


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