7

Apr

by Romeo Sid Vicious

Recipe: Red Beans and Rice

Summary: This is food for a hungry body and soul. I tried to keep this as traditional as possible with some minor caveats. I don’t like boiled sausage so I use other seasonings and add the real meat last. I probably also use some different spices but here is my red beans and rice recipe, I guess you’d call it Texas style red beans and rice….

Ingredients

  • 3 tablespoons vegetable oil
  • 1 large yellow (Mayan Sweet) onion – diced
  • 1 large red bell pepper – diced
  • 3 stalks celery – chopped
  • 3 teaspoons salt (kosher salt is best)
  • 2 teaspoon coarse or fresh ground black pepper
  • 5 cloves garlic – crushed or minced
  • 1/2 lb salt pork – 1″ cubes or smaller
  • 2 bay leaves
  • 1 1/2 tsp Tony Chachere’s
  • 2 quarts of water
  • 1 lb red kidney beans (rinsed NOT soaked)
  • 1-2 lbs GOOD link sausage – sliced

Instructions

  1. In a large pot, 6 quarts or larger, add the vegetable oil and put on med-high heat.
  2. Drop in the onion, bell pepper, celery, salt and pepper.
  3. Saute until the celery is translucent. This can take up ten minutes and you have to stir it.
  4. Drop in the garlic and and sautee for a couple more minutes and don’t stop stirring.
  5. Turn the heat to high and add in everything else except the sausage (water before dry beans please).
  6. Bring to a boil and let it go for about ten minutes.
  7. Drop the heat to a simmer and cook for 1 1/2 hours stirring every 15-30 minutes.
  8. During this time sear the link sausage in a frying pan (I prefer the Chappel Hill Jalepeno sausage for this but if you want a little less heat use the Chappel Hill Pork and Venison sauage)
  9. Uncover and turn up the heat to make sure the simmer stays going, drop in your seared sausage and cook for about 30-45 minutes longer or until the whole mess is thickened the way you want it.
  10. If it ain’t think enough grab your potato masher and crush up some the beans to thicken it a bit.
  11. Serve over rice.

For really bad ass rice get you about 1/2 cup of butter, get it going in your pan over medium heat, set a kettle on to boil with the right amount of water for your rice, when the butter starts to sizzle drop in the dry rice and a couple pinches of salt (kosher is best), and stir all that around for about 3-4 minutes. Turn up the heat to high and pour in your boiling water. Drop the heat to a simmer and cook for 20 minutes or until rice is tender.

Meal type: dinner

CulinaryTradition: USA (Southwestern)

My rating: 5.0 stars
*****

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Filed Under Slaving in the Scullery
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