Difference between revisions of "Red Beans and Rice"
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[[File:red-beans-and-rice.jpg|200px|thumb|right|Red beans and rice]] | [[File:red-beans-and-rice.jpg|200px|thumb|right|Red beans and rice (Chef John)]] | ||
[[File:red-beans-and-rice-2.jpg|200px|thumb|right|Red beans and rice (our house)]] | |||
[[File:red-beans-and-rice-3.jpg|200px|thumb|right|Red beans and rice (our house)]] | |||
[[File:red-beans-and-rice-4.jpg|200px|thumb|right|Red beans and rice (our house)]] | |||
Adapted from Chef John of Food Wishes, America's Test Kitchen, and Paul Prudhoome. | Adapted from Chef John of Food Wishes, America's Test Kitchen, and Paul Prudhoome. | ||
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Yield: 8 servings. | Yield: 8 servings. | ||
=== Tammy's Notes === | |||
Optional step: after removing ham hocks, mash some of the beans up to create a thicker broth. I tend to smash about one-third of the cooked beans. | |||
=== Tim's Notes === | |||
Tammy made this and it was delicious. I made a side dish of hush puppies with a spicy [[Cajun Remoulade Sauce]] for dipping. | |||
=== Ingredients === | === Ingredients === | ||
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* 1 cup finely diced celery | * 1 cup finely diced celery | ||
* 1 cup finely diced green peppers (either bell, poblano or a combo of both which Tammy prefers) | * 1 cup finely diced green peppers (either bell, poblano or a combo of both which Tammy prefers) | ||
==== Remaining Ingredients ==== | |||
* 4 cloves minced garlic | * 4 cloves minced garlic | ||
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* 2 bay leaves | * 2 bay leaves | ||
* 1 teaspoon dried thyme | * 1 teaspoon dried thyme | ||
* 1/ | * 1/2 teaspoon paprika | ||
* 1/4 teaspoon cayenne pepper, or to taste | * 1/4 teaspoon cayenne pepper, or to taste | ||
* 1 quart PLUS 1 cup chicken broth (good time to use any broth in your fridge such as beef or veg broth) | * 1 quart PLUS 1 cup chicken broth (good time to use any broth in your fridge such as beef or veg broth) | ||
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=== Directions === | === Directions === | ||
# In large Dutch oven over medium heat, | # In large Dutch oven over medium heat, sauté Andouille sausage until just starting to caramelize, approximately 6 to 7 minutes. Add holy trinity and sauté until onions are translucent. Stir in garlic, thyme, cayenne, paprika, bay leaves, both black and white pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water and 1 teaspoon of red wine vinegar; bring to boil over high heat. Reduce heat and vigorously simmer (NOT a hard boil), stirring occasionally, until beans are just soft and liquid begins to thicken, 60 to 90 minutes. Start checking for doneness of beans at the 60 minute mark. | ||
# Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving. | # Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving. | ||
# Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice | # Season to taste with salt, black pepper, and additional red wine vinegar if needed to taste. Serve over rice with a sprinkling of green onions. Add hot sauce of your choice. | ||
Latest revision as of 16:42, 10 January 2022
Adapted from Chef John of Food Wishes, America's Test Kitchen, and Paul Prudhoome.
Source: https://foodwishes.blogspot.com/2015/02/mardi-gras-special-red-beans-and-rice.html
Video: https://www.youtube.com/watch?v=T06oh88VhiE
Yield: 8 servings.
Tammy's Notes
Optional step: after removing ham hocks, mash some of the beans up to create a thicker broth. I tend to smash about one-third of the cooked beans.
Tim's Notes
Tammy made this and it was delicious. I made a side dish of hush puppies with a spicy Cajun Remoulade Sauce for dipping.
Ingredients
- 1 tablespoon vegetable oil
- 12 ounces Andouille sausage, sliced or cubed
Holy Trinity
- 1 cup finely diced onion
- 1 cup finely diced celery
- 1 cup finely diced green peppers (either bell, poblano or a combo of both which Tammy prefers)
Remaining Ingredients
- 4 cloves minced garlic
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon ground white pepper
- 1 smoked ham hock, 1 pound and best of cut in half
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1 quart PLUS 1 cup chicken broth (good time to use any broth in your fridge such as beef or veg broth)
- 1 quart water
- 1 pound red kidney beans, soaked overnight
- about 2 teaspoons kosher salt, or to taste
- 1 teaspoon red wine vinegar, plus more if needed before serving
- green onions
Serve over rice and Louisiana hot sauce.
Directions
- In large Dutch oven over medium heat, sauté Andouille sausage until just starting to caramelize, approximately 6 to 7 minutes. Add holy trinity and sauté until onions are translucent. Stir in garlic, thyme, cayenne, paprika, bay leaves, both black and white pepper; cook until fragrant, about 30 seconds. Stir in beans, broth, and water and 1 teaspoon of red wine vinegar; bring to boil over high heat. Reduce heat and vigorously simmer (NOT a hard boil), stirring occasionally, until beans are just soft and liquid begins to thicken, 60 to 90 minutes. Start checking for doneness of beans at the 60 minute mark.
- Turn off heat and remove ham hocks. Let those cool to touch and remove any meat from the bone. Add meat back to beans. At this point you may have to reheat beans before serving.
- Season to taste with salt, black pepper, and additional red wine vinegar if needed to taste. Serve over rice with a sprinkling of green onions. Add hot sauce of your choice.