I am really missing the south so I need an injection of southern comfort food. One of my favorite southern comfort foods is Red Beans & Rice, yum yum for the tum tum! The herbs and seasonings form a perfect combination that bring on instant comfort that heals the mind body and spirit. I'm hungry so let make some Red Beans & Rice!
Red Beans & Rice
This is a New Orleans classic and has been adopted by all the south and has become a southern staple. I first learned how to prepare this dish when I was younger and have enjoyed it ever since. Simple, timeless, classic, and true down home southern cooking.
Yield 4-6 servings
Ingredients
1 pound organic red beans
8 cups water
1 large Vidalia Onion(Sweet Onion) chopped
4 cloves organic garlic, chopped
1 organic ham hock
1 tablespoon bacon grease or lard
1 organic bell pepper, diced(preferably red or yellow)
1 pound of organic chorizo sausage(split lengthwise and cut into ½ sliced)
1 cup organic chicken stock
1 cup organic beef stock
1 bay leaf
1 teaspoon fresh organic basil, chopped
1 teaspoon fresh organic oregano, chopped
1 teaspoon fresh organic thyme, chopped
1 teaspoon cayenne pepper
1 teaspoon hot sauce
Preparation
Wash beans place in bowl of water so the beans are covered by 3 inches of water and soak at least 8 hours overnight is better. Place the soaked beans in a heavy 6-8 quart pot with the water and the ham hock.
Bring the beans to a boil and reduce heat medium and cook beans for 1 - 1 ½ hours until the beans are tender. Drain the beans and reserve 3 cup of the cooking liquid and the ham hock.
Heat a large heavy skillet to high heat and add the bacon grease and saute the onions, bell pepper, and garlic until onions are translucent.
Now add the chorizo sausage and saute for 1 minute. Add the rest of the ingredients to the skillet and bring to a boil. Reduce heat and simmer for 1 hour. Stir the beans occasionally so they won’t stick. Once most of the liquid is gone and beans very tender, adjust salt and pepper to taste. Enjoy!
 |
| Red Beans & Rice |
Red Beans & Rice
This is a New Orleans classic and has been adopted by all the south and has become a southern staple. I first learned how to prepare this dish when I was younger and have enjoyed it ever since. Simple, timeless, classic, and true down home southern cooking.
Yield 4-6 servings
Ingredients
1 pound organic red beans
8 cups water
1 large Vidalia Onion(Sweet Onion) chopped
4 cloves organic garlic, chopped
1 organic ham hock
1 tablespoon bacon grease or lard
1 organic bell pepper, diced(preferably red or yellow)
1 pound of organic chorizo sausage(split lengthwise and cut into ½ sliced)
1 cup organic chicken stock
1 cup organic beef stock
1 bay leaf
1 teaspoon fresh organic basil, chopped
1 teaspoon fresh organic oregano, chopped
1 teaspoon fresh organic thyme, chopped
1 teaspoon cayenne pepper
1 teaspoon hot sauce
Preparation
Wash beans place in bowl of water so the beans are covered by 3 inches of water and soak at least 8 hours overnight is better. Place the soaked beans in a heavy 6-8 quart pot with the water and the ham hock.
Bring the beans to a boil and reduce heat medium and cook beans for 1 - 1 ½ hours until the beans are tender. Drain the beans and reserve 3 cup of the cooking liquid and the ham hock.
Heat a large heavy skillet to high heat and add the bacon grease and saute the onions, bell pepper, and garlic until onions are translucent.
Now add the chorizo sausage and saute for 1 minute. Add the rest of the ingredients to the skillet and bring to a boil. Reduce heat and simmer for 1 hour. Stir the beans occasionally so they won’t stick. Once most of the liquid is gone and beans very tender, adjust salt and pepper to taste. Enjoy!
No comments:
Post a Comment