Red Beans and Rice

Red Beans & Rice

Boy roommate loves red beans and rice to death. I seem to enjoy it, too. So it was that I undertook to make it from scratch! I’d had some trouble with dried beans never softening in the past; research turned up the idea that hard water was the culprit, and I could convince them to behave normally with a pinch of baking soda in their soaking water. This does reduce their nutritional content slightly, but they become edible, making it a worthwhile tradeoff for me.

Overall, this was a popular dish, and not terribly difficult. Next time I’ll probably cook it uncovered for longer so it’s a bit thicker, but the flavor was quite nice.

Red Beans and Rice, adapted from Cooking with Caveman

1 lb. kidney beans, soaked overnight
1 Tbsp. bacon fat
3-4 links Andouille sausage, sliced
4 stalks celery, chopped fine
1 large onion, chopped
7 cloves garlic, chopped
1 jalapeno, seeded and chopped
2 Tbsp. Emeril’s essence
1 tsp. cumin
2 bay leaves
4 c. low sodium chicken broth
2 c. water
2 Tbsp. red wine vinegar
Salt and pepper to taste
Rice for serving

Soak your beans according to package directions. When you’re beginning to cook, drain them in a colander and rinse them.

Heat the bacon fat in a large Dutch oven over medium-low heat. Add the sausage and brown on all sides, rendering some of the fat. While it’s browning, chop the veg; when it’s brown, pull the sausage out and add the veg all at once. Cook over medium-low heat for 15 minutes or so, until everything’s gone all soft and melty. Stir in the Essence and the cumin, then add the bay leaves, chicken broth, water and beans. Stir everything and raise the heat to medium-high to bring it up to a boil. Drop the heat to low, cover, and simmer for about 30 minutes.

After 30 minutes, take the cover off and keep simmering for another 20-30 minutes, mashing up a few of the beans with a potato masher to thicken things up a bit. Once the beans are soft to your liking, add the vinegar, return the sausage to the pot, and serve over rice!

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~ by iliadawry on 12 June 2013.

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