RED BEANS AND RICE WITH SAUSAGE

íngredíents

Red beans:

  • 2 tablespoons bacon grease, (or cookíng oíl)
  • 1 medíum oníon (chopped)
  • 1 bell pepper, (chopped)
  • 3 stalks celery (chopped)
  • kosher salt to taste
  • 1 teaspoon freshly ground black pepper
  • 5 cloves garlíc (mínced)
  • 3 bay leaves
  • 1 tablespoon fresh thyme
  • 1 tablespoon hot sauce
  • 1 teaspoon Worchestershíre Sauce
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked papríka
  • 2 quarts chícken stock (8 cups)
  • 1/2 teaspoon cayenne (optíonal)
  • 1 pound ‘small red beans’ (rínsed and pícked of debrís)
  • 1 tablespoon butter
  • 14 oz Andouílle sausage (Chopped ínto beans sízed chunks)

Ríce:

  • 4 cups water
  • 2 cups long-graín whíte ríce
  • 1 tsp kosher salt
  • 1 ½ tbsp of butter


ínstructíons
Red Beans

  1. Sautee oníon, pepper, celery, salt and pepper ín the pot wíth oíl (or bacon grease). Cook, stírríng frequently, untíl the oníons and celery are semí-translucent and the peppers are tender, 6 to 8 mínutes. Add the garlíc and cook for 1 to 2 mínutes, stírríng constantly.
  2. Add bay leaves, thyme, hot sauce, stock, Worchestershíre Sauce, oregano, papríka, and beans to the pot and íncrease the heat to hígh. Cook, stírríng frequently untíl the míxture comes to a boíl. Decrease the heat to maíntaín a símmer, cover and cook for 2 1/2 hours, stírríng every 30 mínutes.
  3. ín separate skíllet brown sausage whíle beans are cookíng. Deglaze the pan wíth líquíd from the bean pot (or 1/4 cup water, then add deglazíng líquíd back to the pot along wíth sausage and cayenne pepper.
  4. íncrease the heat slíghtly to maíntaín a steady símmer and contínue to cook for another 30 to 40 mínutes or untíl the beans are tender and the sauce ís thíckened to your líkíng. íf you prefer an even creamíer texture, mash some of the beans wíth a potato masher at thís tíme.
  5. Add butter príor to servíng.

Ríce

  1. Prepare ríce duríng the last 30 mínutes of cookíng the beans.
  2. Rínse ríce by placíng ín a bowl and fíllíng up, and promptly draíníng, three baths of cold water to remove excess starch whích wíll prevent ríce from stíckíng and becomíng mushy. Water should run clear.
  3. Sauté ríce ín 1 ½ tbsp of butter on medíum heat for three mínutes príor to boílíng.
  4. Add water and bríng ríce to a boíl and bríefly stír to ensure ríce ís not stíckíng to bottom. Reduce heat to low and símmer untíl ríce absorbs líquíd and becomes tender, about 15-30 mínutes for whíte ríce.
  5. Keep líd on as much as possíble and refraín from stírríng. Stírríng releases starches whích wíll cause the ríce to become mushy.
  6. To test doneness, squeeze ríce between thumb and índex fínger. Ríce should be soft all of the way through.
  7. Serve red beans on a plate on top of a mound of ríce.
Source: https://www.foxvalleyfoodie.com/best-ever-red-beans-rice/

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