ragincajun
Footballguy
With it getting cooler I thought I would share my red beans recipe.
Red beans and rice can be made a hundred different ways, however here is my recipe for those cold days.
1# Dry Red Kidney Beans
1 - Yellow Onion
1 - Green Bell Pepper
3-4 stalks of celery
4-5 stalks of green onions
Parsley - Eyeballed maybe a teaspoon
Minced Garlic - I just eyeball it. A couple teaspoons or so
1 pound of sausage - You want a smoked sausage but you can also play around here. I currently use a chicken sausage for the calories and its still pretty damn good.
1 - Chicken bouillon cube
1 - Tsp liquid smoke
1 - tsp Tony Chachere (pronounced sat-cher-ee) https://www.tonychachere.com/Original-Creole-Seasoning
1 - Bay leaf
Step 1: Add kidney beans to a pot and add water until it is 1" over beans
Step 2: The next day pour out the "soaking water"
Step 3: Dice bell pepper, onion, celery, onions, parsley, garlic and dump into the pot. I keep one of these on hand in case just in case. https://www.innit.com/nutrition/guidrys-fresh-cuts-creole-seasoning/p/00741739001004
Step 4: Add bouillon cube, liquid smoke, "Tony's", bay leaf, and the sausage (cut the sausage up however you want.) On occasion I will cut my sausage into about 1/4" wide pieces and fry them in a black iron skillet for a bit first. It gives a different flavor I find.
Step 5: Add water to about 1"" above the beans and stuff.
Step 6 - 29: Bring to a boil and then simmer. Here is the art part of it. Simmering means different times for different stoves it seems. What took me 3 hours at my old house may take me 4 hours on my gas stove. The trick is to keep an eye on it and make sure to stir it on occasion so the beans do not stick to the bottom and burn. Some like their red beans watery (think chicken soup) and some like them thick (think potato soup). I like mine thick so I cook them down a little more than others. When it gets to the point I think I like the consistency I will smash some beans on the side of the pot with the spoon to thicken them a bit more. Complete.
Step 30: Cook rice; whatever kind you like and mix in a bowl with your red beans.
Other tips:
1. Try some shredded cheddar on top and some fresh green onions. Gives it a completely different flavor.
2. If you want some real Cajun sausage then you can google a plethora of places however this is a one stop shop. https://www.cajungrocer.com/ The shipping may get you, but looking quickly at their sausages they have mostly the same types I would buy.
Red beans and rice can be made a hundred different ways, however here is my recipe for those cold days.
1# Dry Red Kidney Beans
1 - Yellow Onion
1 - Green Bell Pepper
3-4 stalks of celery
4-5 stalks of green onions
Parsley - Eyeballed maybe a teaspoon
Minced Garlic - I just eyeball it. A couple teaspoons or so
1 pound of sausage - You want a smoked sausage but you can also play around here. I currently use a chicken sausage for the calories and its still pretty damn good.
1 - Chicken bouillon cube
1 - Tsp liquid smoke
1 - tsp Tony Chachere (pronounced sat-cher-ee) https://www.tonychachere.com/Original-Creole-Seasoning
1 - Bay leaf
Step 1: Add kidney beans to a pot and add water until it is 1" over beans
Step 2: The next day pour out the "soaking water"
Step 3: Dice bell pepper, onion, celery, onions, parsley, garlic and dump into the pot. I keep one of these on hand in case just in case. https://www.innit.com/nutrition/guidrys-fresh-cuts-creole-seasoning/p/00741739001004
Step 4: Add bouillon cube, liquid smoke, "Tony's", bay leaf, and the sausage (cut the sausage up however you want.) On occasion I will cut my sausage into about 1/4" wide pieces and fry them in a black iron skillet for a bit first. It gives a different flavor I find.
Step 5: Add water to about 1"" above the beans and stuff.
Step 6 - 29: Bring to a boil and then simmer. Here is the art part of it. Simmering means different times for different stoves it seems. What took me 3 hours at my old house may take me 4 hours on my gas stove. The trick is to keep an eye on it and make sure to stir it on occasion so the beans do not stick to the bottom and burn. Some like their red beans watery (think chicken soup) and some like them thick (think potato soup). I like mine thick so I cook them down a little more than others. When it gets to the point I think I like the consistency I will smash some beans on the side of the pot with the spoon to thicken them a bit more. Complete.
Step 30: Cook rice; whatever kind you like and mix in a bowl with your red beans.
Other tips:
1. Try some shredded cheddar on top and some fresh green onions. Gives it a completely different flavor.
2. If you want some real Cajun sausage then you can google a plethora of places however this is a one stop shop. https://www.cajungrocer.com/ The shipping may get you, but looking quickly at their sausages they have mostly the same types I would buy.
