pantryslut (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
pantryslut) wrote2012-03-17 08:55 pm
pantryslut) wrote2012-03-17 08:55 pm
Entry tags:
Accidentally Enhanced Red Beans and Rice
This is the recipe for the red beans and rice I made today. I accidentally doubled all the seasonings of the recipe I was working from b/c I forgot I was making half a batch. They turned out ridiculously delicious.
1 cup dry small red beans
3 bay leaves
1/2 pound slab bacon or smoked ham, diced
1/4-1/2 pound andouille sausage, diced
2 leeks, diced (or 1 small onion -- it's leek season here)
1 teaspoon cayenne
6 cloves garlic, chopped (I used a mixture of cloves and green garlic stems)
2 tablespoons whole-grain mustard
1/4 cup red wine or cider vinegar
2 teaspoons dried thyme
1-2 teaspoons salt
1/4-1/2 teaspoon freshly ground black pepper
2 cups cooked rice
Soak the beans overnight and drain.
Combine the beans, bay leaves, and about 8 cups of water -- enough to cover to a depth of one inch -- in a heavy stockpot. Bring to a boil over high heat and then reduce to a simmer.
Meanwhile, brown the sausage and bacon in a heavy skillet for 4-5 minutes. (If you are using onion instead of leeks, add here and cook for 5 minutes more.) Add cayenne, garlic, leeks, nystardm thyme, salt and pepper and saute for 5-8 more minutes. Scrape into the stockpot with the beans. Deglaze the pan with the vinegar and add this to the beans.
Stir and simmer the entire mixture slowly, uncovered, for about 3 hours, stirring occasionally, until the beans are soft enough to mash easily with a wooden spoon. Add more liquid if the beans become dry.
1 cup dry small red beans
3 bay leaves
1/2 pound slab bacon or smoked ham, diced
1/4-1/2 pound andouille sausage, diced
2 leeks, diced (or 1 small onion -- it's leek season here)
1 teaspoon cayenne
6 cloves garlic, chopped (I used a mixture of cloves and green garlic stems)
2 tablespoons whole-grain mustard
1/4 cup red wine or cider vinegar
2 teaspoons dried thyme
1-2 teaspoons salt
1/4-1/2 teaspoon freshly ground black pepper
2 cups cooked rice
Soak the beans overnight and drain.
Combine the beans, bay leaves, and about 8 cups of water -- enough to cover to a depth of one inch -- in a heavy stockpot. Bring to a boil over high heat and then reduce to a simmer.
Meanwhile, brown the sausage and bacon in a heavy skillet for 4-5 minutes. (If you are using onion instead of leeks, add here and cook for 5 minutes more.) Add cayenne, garlic, leeks, nystardm thyme, salt and pepper and saute for 5-8 more minutes. Scrape into the stockpot with the beans. Deglaze the pan with the vinegar and add this to the beans.
Stir and simmer the entire mixture slowly, uncovered, for about 3 hours, stirring occasionally, until the beans are soft enough to mash easily with a wooden spoon. Add more liquid if the beans become dry.