Post by chief_cook2 on Aug 22, 2005 17:14:57 GMT -6
_RED BEANS and Rice
1 - pound dried red beans, rinsed and sorted over (I use the small Dark
Red Bean, not the larger Kidney or Pinto Beans.)
6 – strips bacon cut to 2” (to get at least 3 tablespoons of bacon grease)
1/2 - cup bacon pieces (created from above)
1 1/2 - cups chopped yellow onions *
3/4 - cup chopped celery *
3/4 - cup chopped green and red bell peppers *
1/2 - teaspoon salt (I do not salt the “soak” water for the beans)
1/2 - teaspoon freshly ground black pepper (I use Malabar)
Pinch – cayenne pepper – or – 1 to 2 tablespoon(s) Hot pepper Sauce (I
use Texas Pete)
3 - bay leaves
2 - tablespoons chopped fresh parsley *
(*Alternative: PictSweet makes a frozen seasoning blend which measures 4
cups in a bag. It includes a very good proportion of these ingredients.
I use a full bag.)
www.pictsweet.com/rechelpdetail.shtml#seasoningblend
2 - teaspoons fresh thyme
1 - pound smoked pure pork sausage, split in half lengthwise and cut
diagonally into 1-inch pieces. (I use Richard's HOT Pure Pork Sausage.)
2+ - pounds smoked ham hocks (usually 3)
2 - tablespoons chopped garlic
10 - cups chicken stock, or water (I use 100% chicken stock)
4 to 6 - cups cooked white rice
1/4 - cup chopped green onions, garnish
* *
* *Place the beans in a large bowl or pot and cover with water by 2
inches. *
* *Let beans soak for 8 hours or overnight. Drain, rinse and set
aside. (OR place beans in pot, cover with water by about 2”, bring
to a rolling boil; take off heat, cover, and let them sit for 2
hours. Drain and rinse and set aside.)*
* *In a large pot or skillet, brown ham hocks; set aside.*
* *In a large pot, heat the bacon over medium-high heat to get
grease. Do not over-cook, stirring, for about 4 minutes. *
* *Transfer bacon to the separate pot or skillet, with the ham hocks. *
* *Add the sausage to the grease. Heat thoroughly, stirring for
about 5 minutes. Do not brown too much. *
* *Transfer sausage to pot with bacon and ham hocks. *
* *Add the onions, celery and bell peppers to the grease in the pot.
Season with the salt, pepper, hot sauce, and/or cayenne, and cook,
stirring, until the vegetables are soft, about 6 minutes. Do not
let the onions caramelize.*
* *Add the bay leaves, parsley, thyme; stir and combine all with
bacon, sausage, and ham hocks, and cook, stirring, about 10 minutes. *
* *Add the garlic and cook for 4 more minutes. *
* *Add the beans and stock (or water), stir well, and bring to a
boil. (Liquid should completely cover everything in the pot.)*
* *Reduce the heat to medium-low and simmer, uncovered, stirring
occasionally, until the beans are tender and starting to thicken,
about 2-1/2 hours. (Should the beans become too thick and dry, add
more water, about 1/4 cup at a time.)*
* *Remove from the heat and with the back of a heavy spoon, mash
about 1/4 of the beans against the side of the pot.*
* *Continue to cook until the beans are tender and creamy, 15 to 20
additional minutes.*
* *Remove from the heat and remove the bay leaves.*
* *Serve over rice and garnish with green onions.**
1 - pound dried red beans, rinsed and sorted over (I use the small Dark
Red Bean, not the larger Kidney or Pinto Beans.)
6 – strips bacon cut to 2” (to get at least 3 tablespoons of bacon grease)
1/2 - cup bacon pieces (created from above)
1 1/2 - cups chopped yellow onions *
3/4 - cup chopped celery *
3/4 - cup chopped green and red bell peppers *
1/2 - teaspoon salt (I do not salt the “soak” water for the beans)
1/2 - teaspoon freshly ground black pepper (I use Malabar)
Pinch – cayenne pepper – or – 1 to 2 tablespoon(s) Hot pepper Sauce (I
use Texas Pete)
3 - bay leaves
2 - tablespoons chopped fresh parsley *
(*Alternative: PictSweet makes a frozen seasoning blend which measures 4
cups in a bag. It includes a very good proportion of these ingredients.
I use a full bag.)
www.pictsweet.com/rechelpdetail.shtml#seasoningblend
2 - teaspoons fresh thyme
1 - pound smoked pure pork sausage, split in half lengthwise and cut
diagonally into 1-inch pieces. (I use Richard's HOT Pure Pork Sausage.)
2+ - pounds smoked ham hocks (usually 3)
2 - tablespoons chopped garlic
10 - cups chicken stock, or water (I use 100% chicken stock)
4 to 6 - cups cooked white rice
1/4 - cup chopped green onions, garnish
* *
* *Place the beans in a large bowl or pot and cover with water by 2
inches. *
* *Let beans soak for 8 hours or overnight. Drain, rinse and set
aside. (OR place beans in pot, cover with water by about 2”, bring
to a rolling boil; take off heat, cover, and let them sit for 2
hours. Drain and rinse and set aside.)*
* *In a large pot or skillet, brown ham hocks; set aside.*
* *In a large pot, heat the bacon over medium-high heat to get
grease. Do not over-cook, stirring, for about 4 minutes. *
* *Transfer bacon to the separate pot or skillet, with the ham hocks. *
* *Add the sausage to the grease. Heat thoroughly, stirring for
about 5 minutes. Do not brown too much. *
* *Transfer sausage to pot with bacon and ham hocks. *
* *Add the onions, celery and bell peppers to the grease in the pot.
Season with the salt, pepper, hot sauce, and/or cayenne, and cook,
stirring, until the vegetables are soft, about 6 minutes. Do not
let the onions caramelize.*
* *Add the bay leaves, parsley, thyme; stir and combine all with
bacon, sausage, and ham hocks, and cook, stirring, about 10 minutes. *
* *Add the garlic and cook for 4 more minutes. *
* *Add the beans and stock (or water), stir well, and bring to a
boil. (Liquid should completely cover everything in the pot.)*
* *Reduce the heat to medium-low and simmer, uncovered, stirring
occasionally, until the beans are tender and starting to thicken,
about 2-1/2 hours. (Should the beans become too thick and dry, add
more water, about 1/4 cup at a time.)*
* *Remove from the heat and with the back of a heavy spoon, mash
about 1/4 of the beans against the side of the pot.*
* *Continue to cook until the beans are tender and creamy, 15 to 20
additional minutes.*
* *Remove from the heat and remove the bay leaves.*
* *Serve over rice and garnish with green onions.**