Red Beans and Rice Recipe

 

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My Latest Red Beans and Rice Recipe --  I have been experimenting and I think I have found the perfect recipe. 

  • 1 lb dried read beans

  • 2 hickory smoked ham hocks

  • 8-10 cups water

  • 1 (8oz) can tomato sauce

  • 5 cloves of garlic

  • 1 heaping teaspoon of Cajun Seasoning (You should be able to detect a change in the smell after adding the Seasoning.)

  • 2 tsp Lea and Perrine's Worcestershire sauce

  • 1 lb smoked sausage, sliced into big chunks

  • 1 cup chopped onion

  • 5 cloves garlic diced

  • 2 bay leaves

  • salt and pepper to taste

  • 1/4 cup chopped parsley

  • 2 cups rice, cooked

Preparation of the beans:

Wash and sort the beans. Cover the beans with water and boil for 2 minutes. Remove from the heat an let the beans soak for at least 1 hour. Even if you plan to soak the beans overnight, this method keeps the beans from souring. This short-soak method helps retain the vitamins, cuts cooking time considerably, and produces beans with fewer hard skins than those soaked overnight. (Add the salt only at the point the beans are almost cooked. Salt has a tendency to toughen the beans which causes them to take longer to cook.) 

When boiling the beans in the short soak method add 1 tbsp. bacon grease or butter, a piece of slab bacon, or seasoning ham with some fat on it in order to prevent the beans from boiling over..

One cup of dried beans yields, depending on the variety and size of the beans, 2 to 2 3/4 cups cooked beans. Nutritionally, beans are high in protein, but they require the addition of rice to be a complete protein.

After beans have been soaked:

In a large pot place the ham hocks, water, tomato sauce, seasoning, Tabasco sauce, Worcestershire sauce, and beans. Cook, uncovered, over low heat. In a skillet sauté the sausage until the grease is rendered. Transfer the  sausage to the bean pot. To the grease in the skillet add the onion, and garlic and sauté until soft. Pour this mixture into the bean pot. Add the bay leaves, salt, and pepper and continue cooking for 2 to 2 1/2 hours, or until the beans are soft and creamy. Add the water while cooking if necessary. Remove the bay leaves and add the parsley. Serve the beans over the rice. Serves 6-8.

TIPS FOR COOKING BEANS:

You can't have a thick enough pot.  I even put a 1/4 inch piece of steal plating beneath my bean pot.  Because of the plating I can really cook my beans until they are tender without them sticking.

You can't be in a hurry.  Slow is always better.  The only difference often between good beans and bad ones is the amount of time on the stove.

Keep tasting to insure a good pot.  Most people don't understand that cooking a recipe is not like mixing chemicals to make a serum.  Every pot of beans is difference, and the seasoning will always have to be adjusted to make the pot taste right. 

 

Creole Cooked Red Beans -- Chef Buster's

Without question, I have tried over one-hundred different red beans and rice recipes.  This is the one of the best. 

1 lb dried read beans
1 ham bone
8-10 cups water
1 (8oz) can tomato sauce
2 tsp garlic salt
1/4 tsp Tabasco sauce
1 tsp Lea and Perrine's Worcestershire sauce
1/2 lb ham, diced
1/2 lb hot sausage, sliced
1/2 lb smoked sausage, sliced
1/2 cup chopped celery
1 cup chopped onion
3 cloves garlic, pressed
2 bay leaves
salt and pepper to taste
1/4 cup chopped parsley
2 cups rice, cooked

Preparation of the beans:

Wash and sort the beans. Cover the beans with water and boil for 2 minutes. Remove from the heat an let the beans soak for at least 1 hour. Even if you plan to soak the beans overnight, this method keeps the beans from souring. This short-soak method helps retain the vitamins, cuts cooking time considerably, and produces beans with fewer hard skins than those soaked overnight. Add the salt and flavorings only after soaking. Salt has a tendency to toughen the beans which causes them to take longer to cook. In order to prevent the beans from boiling over, add 1 tbsp. bacon grease or butter, a piece of slab bacon, or seasoning ham with some fat on it. One cup of dried beans yields, depending on the variety and size of the beans, 2-23/4 cups cooked beans. Nutritionally, beans are high in protein, but they require the addition of rice to be a complete protein.

After beans are prepared:

In a large pot place the ham bone, water, tomato sauce, garlic salt, Tabasco sauce, Worcestershire sauce and beans. Cook, uncovered, over low heat. In a skillet sauté the ham and sausage until the grease is rendered. Transfer the ham and sausage to the bean pot. To the grease in the skillet add the celery, onion, and garlic and sauté until soft. Pour this mixture into the bean pot. Add the bay leaves, salt, and pepper and continue cooking for 2 to 2 1/2 hours, or until the beans are soft and creamy. Add the water while cooking if necessary. Remove the bay leaves and add the parsley. Serve the beans over the rice. Serves 6-8.