Red beans and rice - Revision history

Niels at 22:29, 10 June 2023

2023-06-10T22:29:33Z

← Older revision		Revision as of 22:29, 10 June 2023
Line 1:		Line 1:
	Brooke's favorite recipe so far is the NYTimes recipe by Pableaux Johnson, adapted by Kim Severson. Crock pot friendly		Brooke's favorite recipe so far is the [https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice NYTimes recipe by Pableaux Johnson, adapted by Kim Severson]. Crock pot friendly

	== INGREDIENTS ==		== INGREDIENTS ==

Niels at 22:24, 10 June 2023

2023-06-10T22:24:08Z

← Older revision		Revision as of 22:24, 10 June 2023
Line 1:		Line 1:
	Brooke's favorite recipe so far is the NYTimes recipe by Pableaux Johnson, adapted by Kim Severson		Brooke's favorite recipe so far is the NYTimes recipe by Pableaux Johnson, adapted by Kim Severson. Crock pot friendly

	== INGREDIENTS ==		== INGREDIENTS ==
Line 5:		Line 5:

	* 1½ pound dried red beans (preferably New Orleans Camelia brand)		* 1½ pound dried red beans (preferably New Orleans Camelia brand)
	* 1 pound Andouille sausage, sliced ½-inch thick ~~(smoked sausage can also be used)~~		* 1 pound Andouille sausage ([https://mandafinemeats.com/products/andouille/ Manda andouille] worked great), sliced ½-inch thick
			* BMO addition: pork shoulder picnic roast in 1/2" pieces
			* BMO additoin: 2-3 cups chicken broth
	* 4 tablespoons olive oil		* 4 tablespoons olive oil
	* 6 garlic cloves, minced		* 6 garlic cloves, minced
Line 23:		Line 25:
	== PREPARATION ==		== PREPARATION ==

	# In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)		# In a large bowl, cover beans in water and soak for at least 4 hours, preferably overnight. (Water should cover beans by at least an inch.)
	# In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.		# In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
	# Pour soaked beans and ~~water~~ into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.		# Pour soaked beans and 2-3 cups chicken broth into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
	# Cook until beans are softened, about ~~1½ to 2~~ hours. Taste and adjust seasonings.		# Cook in slow cooker or crock pot on high until beans are softened, about 4 hours. Then add pork shoulder and cook 4 more hours on high. Taste and adjust seasonings.
	# Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.		# Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.

Niels at 22:05, 10 June 2023

2023-06-10T22:05:22Z

← Older revision		Revision as of 22:05, 10 June 2023
Line 4:		Line 4:
	Yield:About 12 cups		Yield:About 12 cups

	* ~~1½pound~~ dried red beans (preferably New Orleans Camelia brand)		* 1½ pound dried red beans (preferably New Orleans Camelia brand)
	* ~~1pound~~ Andouille sausage, sliced ½-inch thick (smoked sausage can also be used)		* 1 pound Andouille sausage, sliced ½-inch thick (smoked sausage can also be used)
	* ~~4tablespoons~~ olive oil		* 4 tablespoons olive oil
	* ~~6garlic~~ cloves, minced		* 6 garlic cloves, minced
	* ~~2medium~~ onions, finely diced		* 2 medium onions, finely diced
	* ~~1large~~ rib celery, finely diced		* 1 large rib celery, finely diced
	* ~~1medium~~ green bell pepper, chopped		* 1 medium green bell pepper, chopped
	* ~~1½teaspoons~~ black pepper		* 1½ teaspoons black pepper
	* ~~⅛teaspoon~~ cayenne pepper		* ⅛ teaspoon cayenne pepper
	* ~~2teaspoons~~ salt		* 2 teaspoons salt
	* ~~3bay~~ leaves		* 3 bay leaves
	* ~~2teaspoons~~ dried basil		* 2 teaspoons dried basil
	* ~~¾teaspoon~~ rubbed sage		* ¾ teaspoon rubbed sage
	* ~~1cup~~ chopped fresh parsley		* 1 cup chopped fresh parsley
	* ~~1bunch~~ fresh green onions, chopped		* 1 bunch fresh green onions, chopped
	* Cooked white long-grain rice, for serving		* Cooked white long-grain rice, for serving

Niels: Created page with "Brooke's favorite recipe so far is the NYTimes recipe by Pableaux Johnson, adapted by Kim Severson == INGREDIENTS == Yield:About 12 cups * 1½pound dried red beans (preferably New Orleans Camelia brand) * 1pound Andouille sausage, sliced ½-inch thick (smoked sausage can also be used) * 4tablespoons olive oil * 6garlic cloves, minced * 2medium onions, finely diced * 1large rib celery, finely diced * 1medium green bell pepper, chopped * 1½teaspoons black pepper * ⅛te..."

2023-06-10T22:04:55Z

Created page with "Brooke's favorite recipe so far is the NYTimes recipe by Pableaux Johnson, adapted by Kim Severson == INGREDIENTS == Yield:About 12 cups * 1½pound dried red beans (preferably New Orleans Camelia brand) * 1pound Andouille sausage, sliced ½-inch thick (smoked sausage can also be used) * 4tablespoons olive oil * 6garlic cloves, minced * 2medium onions, finely diced * 1large rib celery, finely diced * 1medium green bell pepper, chopped * 1½teaspoons black pepper * ⅛te..."

New page

Brooke's favorite recipe so far is the NYTimes recipe by Pableaux Johnson, adapted by Kim Severson

== INGREDIENTS ==
Yield:About 12 cups

* 1½pound dried red beans (preferably New Orleans Camelia brand)
* 1pound Andouille sausage, sliced ½-inch thick (smoked sausage can also be used)
* 4tablespoons olive oil
* 6garlic cloves, minced
* 2medium onions, finely diced
* 1large rib celery, finely diced
* 1medium green bell pepper, chopped
* 1½teaspoons black pepper
* ⅛teaspoon cayenne pepper
* 2teaspoons salt
* 3bay leaves
* 2teaspoons dried basil
* ¾teaspoon rubbed sage
* 1cup chopped fresh parsley
* 1bunch fresh green onions, chopped
* Cooked white long-grain rice, for serving

== PREPARATION ==

# In a large bowl, cover beans in water and soak for at least 4 hours or overnight. (Water should cover beans by at least an inch.)
# In a large, heavy pot, brown sausage in 1 tablespoon of oil until slightly crisp. Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. Add celery and bell pepper and sauté for 5 minutes.
# Pour soaked beans and water into the pot and bring to a simmer. Add black pepper, cayenne, salt and all herbs except parsley.
# Cook until beans are softened, about 1½ to 2 hours. Taste and adjust seasonings.
# Fifteen minutes before serving, remove 1 cup of beans to a bowl and, using a fork, mash them and stir back into the pot to enhance the creamy texture of the dish. Add parsley and green onions. Simmer about 15 minutes, taste and adjust seasoning, and add up to 1 cup more water if beans seem too thick. Remove bay leaves. Serve over white long-grain rice.