Chef Lou Red Beans and Rice Recipe

Chef Lou Red Beans and Rice Recipe
Red Beans and Rice Recipe Ingredients:

• 2 thick slices of salt pork
• 1 cup red bell pepper, small dice
• 1 cup green bell pepper, small dice
• 1 cup onion small dice
• 1 pound smoked sausage
• 3 cans red beans, with liquid
• 1 cup diced tomato
• 1 cup tomato juice
• 1 tablespoon Tony Chachere’s Original (creole) Seasoningor blackening powder
• 1 tablespoon garlic powder
• 2 teaspoons Tabasco sauce
• 1 teaspoon crushed red pepper
• 1 teaspoon cumin
• salt and black pepper to taste

Red Beans and Rice Recipe Instructions
Sauté the salt pork in a large skillet to render out the fat, then remove the salt pork. (You want about 1/4 cup of rendered grease.)

Add the vegetables and sauté in the rendered fat until tender.
Add the sausage and cook on medium high for about five minutes. Toss in the tomato and the canned beans.

Add all of the spices and seasonings.
Simmer for about 15 minutes.
Serve over plain white rice.

Louisiana Red Beans and Rice

Louisiana Red Beans and Rice
Red Beans and Rice Ingredients:

• 2 cups red beans
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 teaspoons seasoned salt
• 1 bay leaf
• dash cayenne pepper, or to taste
• 1 meaty ham bone or ham hock
• hot cooked rice
• smoked sausage, optional

Red Beans and Rice Instructions:
Wash beans, soak overnight. Drain well. In a large kettle, combine beans with onion, garlic, salt, bay leaf, pepper, and ham hocks; cover with cold water. Bring to boil, reduce heat and simmer until done. If desired, add sliced smoked sausage about 30 minutes before serving.
Serve with hot cooked rice.Serves 6.
red-beans-rice-recipe.

RED BEANS RICE RECIPE

RED BEANS RICE RECIPE

Red Beans and Rice Recipe Ingredients

• 1 pound dried red beans, rinsed and sorted over
• 3 tablespoons bacon grease
• 1/4 cup chopped tasso, or chopped ham
• 1 1/2 cups chopped yellow onions
• 3/4 cup chopped celery
• 3/4 cup chopped green bell peppers
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Pinch cayenne
• 3 bay leaves
• 2 tablespoons chopped fresh parsley
• 2 teaspoons fresh thyme
• 1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
• 1 pound smoked ham hocks
• 3 tablespoons chopped garlic
• 10 cups chicken stock, or water
• 4 cups cooked white rice
• 1/4 cup chopped green onions, garnish

Red Beans and Rice Recipe Instructions :

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 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 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.
Redbeans-and-rice-recipe: beefy-rice-and-red-bean-casserole