Red beans and rice: Difference between revisions
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(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...") |
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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 [https://cooking.nytimes.com/recipes/1016675-red-beans-and-rice NYTimes recipe by Pableaux Johnson, adapted by Kim Severson]. *Crock pot friendly* | ||
== INGREDIENTS == | == INGREDIENTS == | ||
Yield:About 12 cups | Yield:About 12 cups | ||
* | * 1½ pound dried red beans (preferably New Orleans Camelia brand) | ||
* | * 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 | ||
* | * 6 garlic cloves, minced | ||
* | * 2 medium onions, finely diced | ||
* | * 1 large rib celery, finely diced | ||
* | * 1 medium green bell pepper, chopped | ||
* | * 1½ teaspoons black pepper | ||
* | * ⅛ teaspoon cayenne pepper | ||
* | * 2 teaspoons salt | ||
* | * 3 bay leaves | ||
* | * 2 teaspoons dried basil | ||
* | * ¾ teaspoon rubbed sage | ||
* 1 cup chopped fresh parsley | |||
* 1 bunch fresh green onions, chopped | |||
* Cooked white long-grain rice, for serving | * Cooked white long-grain rice, for serving | ||
== PREPARATION == | == PREPARATION == | ||
# In a large bowl, cover beans in water and soak for at least 4 hours | # 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 | # 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 | # 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. | ||
Latest revision as of 22:29, 10 June 2023
Brooke's favorite recipe so far is the NYTimes recipe by Pableaux Johnson, adapted by Kim Severson. *Crock pot friendly*
INGREDIENTS
Yield:About 12 cups
- 1½ pound dried red beans (preferably New Orleans Camelia brand)
- 1 pound Andouille sausage (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
- 6 garlic cloves, minced
- 2 medium onions, finely diced
- 1 large rib celery, finely diced
- 1 medium green bell pepper, chopped
- 1½ teaspoons black pepper
- ⅛ teaspoon cayenne pepper
- 2 teaspoons salt
- 3 bay leaves
- 2 teaspoons dried basil
- ¾ teaspoon rubbed sage
- 1 cup chopped fresh parsley
- 1 bunch 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, 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.
- 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 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.