Red Beans and Rice

Ingredients:

• 1 pound kidney beans, soaked overnight in enough water that it covered the beans 
• 1 pack Lipton onion mix
• 1 pack of pickle pork (remember to rinse really well because its very salty) 
• 1 pack of bacon----sliced into 2 in pieces 
• 1 large onion, diced
• 5 stalks celery, diced
• 3 bay leaves
• 1 bell pepper, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 tablespoon chopped parsley--or 1 teaspoon dried parsley 
• 1 teaspoon garlic powder 
• 1 stick butter 
• 2 teaspoons smoked paprika
• 1 pack of sausage (andouille sausage) 

I usually like to cook my sausage separately then add to the beans after. You can cut the sausage into little pieces or big chunks. 

Instructions:

1. Drain the beans from their soaking water and rinse.
2. Put into a large pot with water (enough to cover everything) , lipton onion mix package, bacon, salted pork, garlic powder, onion, celery,bell pepper, garlic, thyme and bay leaves, paprika. Cover pot.
3. Bring to boil, then reduce heat and simmer 4 hours or until beans are soft.
4. Remember to stir occasionally 
5. Use a large spoon to mash some of the beans against the side of the pot to make a creamy gravy. Taste to see if you need any more seasoning..this is the time to either add more salt or seasoning---I usually add a few dash of hot sauce...this is also when I would add my sausage...I usually cook up my sausage first then I would add the sliced pieces into the beans...
6. I would also add the stick of butter right before I turned off the stove. 

***Serve over rice.

You can also add butter to your white rice 

If I have time....I usually like to cook up my celery, onion, minced garlic and bell pepper with a little olive oil then add the pickle pork, bacon, and cubed ham. Cook until nice and fragrant then I add the beans and all the seasoning then pour enough water to cover everything...cover lid and cook for the next 4 hours on low-simmer.
****Garnish with chopped fresh parsley and onion 

Serve with cornbread (recipe also on this blog) 

Beans soaking overnight 

Sausage cut into little pieces ...cook separately then add after ...I also cut up a few larger pieces...and add when I am plating up the beans and rice. 

ENJOY!!!! 

Red Beans and Rice

Usually during the summer I try to cook a meal that we can eat for at least 3 meals... It's so hot to stay in the kitchen and we are so busy running around or hanging out by the pool.. Who wants to be inside right??? 

Ingredients: 

2 lb bag red kidney beans 

1 pack pig tails (I like the unsalted ones) 

1 pack pork belly marinate in salt 

1 pack cubed ham seasoned 

2 pack Hillshire sausage .. 1 spicy and 1 mild 

1 T dried parsley (if u have fresh.. It's good too) 

1 T garlic powder 

1 T Worcestershire sauce 

1 T sugar 

1 t chicken powder 

1 chopped up onion 

1 chopped up bell pepper 

5 stalk chopped celery 

3 bay leaf 

** Add last 1 stick of butter 

Pepper 

Hot sauce (to taste) 

***I like to soak my beans over night 

DIRECTION: 

Drain the water out the beans..

In a large pot pour the beans and cover with water. I put in the pig feet and all my seasoning .. I leave the sausage until the last 30 minutes.. I don't like my sausage to cook. Sometimes I don't even put the sausage into the pot of beans.. I cook it separately then add on top when I am ready to eat. Especially since I have a spicy and a mild.. Since my kids don't like spicy 

Cook on medium for about 4 hours.. In the end.. Take your spoon and smooch the beans to the side of the pot so it can be creamy. Right before you turn off the pot.. Add the stick of butter.. 

Taste in the end.. Then add your salt last because the ham and pork belly that I used is already salted 

Serve over rice 

Garnish with parsley 

ENJOY!!! 

Red Beans and Rice

1 small bag of beans (kidney)
1 small onion-diced
4 stalk of celery-cut into small pieces
1 bell pepper--cut into small pieces
3 small pig feet or ham hock
1 package of salted pork (found in meat section)
1 package of cooked cubed ham (found in the refrigerator section of the meat section)
1 package of sausage.. I used the Hillshire Farm Pork (I wanted to use spicy but the kids won't be able to eat it)
1 stick of butter
2 T Tony Chachere's
1/2 T pepper
1/2 t garlic powder
*** hot sauce (optional)

***u can add 1T of dried parsley (optional)

Soak the beans (enough water to cover the beans) in the crockpot overnight.. The next morning .. Just drain the water out and refill the pot again. I usually try to cover the beans about 1 1/2 inches above the beans with water.
Put your pig feet, 3 bay leaf, 2 T of Tony Chachere's (or creole seasoning) ..1/2 T of pepper..1/2 t of garlic powder. Your chopped veggies (onion/bell pepper/celery) salted pork into the crockpot. Low for 8 hours. Right before you serve.. Put in the stick of butter *** secret recipe** ;)

About 30 minutes before serving. Cut the sausage into 1 inch thick and put in a frying pan on medium heat.. Cook in frying pan until you get a little brown n crusted on the ends. Serve on top of red beans and rice.


Ladle red beans over rice and lay sausage pieces on top...garnish with chopped green onion and parsley

Everything in crockpot

Pan fry sausage ...cut sausage in 1in pieces 

Right before putting the stick of butter in...

Red Beans and Rice? Pork Chops?

Every monday I go thru the same thing especially after a great weekend with family filled with yummy food and wonderful company...WHAT TO COOK?? or WHERE TO EAT??

I guess its a red bean and rice ....I just want to throw everything in a pot and get on my day.....

pay bills, shopping list for the week, make out my weeks menu and return all emails

HAPPY MONDAY EVERYONE!!!

Red Beans and Rice...

Red Beans and Rice
2 Tbsp butter/oil/EVOO

Tbsp Creole Seasoning

1 Cup Onion chopped

1/2 Cup Red Bell Pepper chopped or green

1/2 Cup Celery Chopped

2 Cup Andouille Sausage Cubed

1/2 lb. Small Red Beans (soaked overnight or for at least a few hours)

2 Tbsp Fresh Garlic Minced

2 Smoked Ham hock

1 package of salty ham

8 Cups Chicken Stock (You could certainly use water)...I actually used water because it is less salty...

3 Fresh Bay Leaves

A bundle of fresh Thyme2 ..or if u dont have fresh ones then used dry ones...that is what I used...1 teaspoon...

1 Tbsp Worcestershire sauce

1 Tbsp Crystal Hot sauce...u also need this at the end when u are serving...

(1/2 Cup Tomato Sauce...u can..I dont like it with tomato sauce)

1 Tbsp Italian Parsley

1 teaspoon of sugar

Finely Chopped1/4 Cup Green Onions

Mix together the Holy Trinity (Onions, Celery, Bell Pepper). Drain the beans.Melt the oil/butter over medium heat.Add 1/2 of the Holy Trinity, 1 Tbsp of the Creole Seasoning (or tony) 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 4 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 optional... the Parsley and 1/2 of the Green Onions. Make your Rice. Cook the beans for another half hour.

*Place the link(s) of Chaurice or sausage 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...strictly optional...too.....

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. and of course the hot sauce....

What I do at the end is add 2 tablespoon of butter to my red beans...it makes it so creamy...I also add hot sausage links to my red beans also but I dont cook it until about 1 hour before I turn the stove off...please make sure to keep an eye on the red beans because u dont want them to burn...so keep adding water is u have too...and keep on low heat...

This recipe is to my taste...I usually add all kinds of things...so ...please use the concept of the recipe and make it to ur taste...I hope u enjoy...