The best Red Beans & Rice (Louisiana Style)
Best Easy Vegetable Recipes
It's long been stated that the most effective means to a guy's heart is through his tummy. Yet males aren't the just one who like an excellent dish. Cooking is not just a technological skill, it's a life activity that you make use of everyday. Right here, Red Beans & Rice (Louisiana Style) dish to practice and improve your cooking abilities and make you also much better at it.
Red Beans & Rice (Louisiana Style)
You can cook Red Beans & Rice (Louisiana Style) using 21 ingredients and 8 steps. Here is how you cook it.
Ingredients of Red Beans & Rice (Louisiana Style) :
- You need to prepare “dry” red kidney beans (or small red beans).
- Prepare vegetable stock.
- Prepare water.
- Prepare smoked ham hock (or hambone).
- Provide dried bay leaves.
- Provide salt and pepper.
- Use dried thyme.
- You need cayenne pepper.
- Prepare dried sage.
- Use Cajun seasonings.
- Provide olive oil.
- Use andouille sausage.
- You need to prepare medium onion, diced.
- You need to prepare green bell pepper, diced.
- Prepare celery, chopped fine.
- You need garlic, minced.
- You need cured ham, diced.
- Provide debris gravy (beef/pork gravy).
- You need fresh parsley, chopped.
- You need hot sauce & cider vinegar.
- You need “cooked” long grain white rice.
Short Tips:
Sometimes all the dish needs could be a squeeze of lemon to require it to the next level. To get most of the juice out of citrus, roll it on a chopping board before slicing in.instructions :Red Beans & Rice (Louisiana Style)
- Day ahead: Soak beans overnight in a large pot of salted water. This hydrates the beans and reduces the overall cooking time the next day..
- Drain the beans and then add the measured stock and water to the pot. Place the ham hock, bay leaves, and all the seasonings into the pot..
- Bring this to a slight boil and then reduce the heat to medium-low. Cover (slightly ajar) and simmer for 2.5 hours. Stir occasionally..
- [At the 2.5 hour mark …] In a skillet, heat oil over medium heat and brown the andouille sausage for 3-4 minutes per side. Remove from pan and set aside to cool..
- In the same pan, sauté onions, bell pepper, and celery in a little oil until soft, about 3-4 minutes. Add the garlic and heat this for another minute..
- Transfer the vegetables to the simmering pot of beans. Slice the sausage (1/3 inch) and diced ham and add to the pot. Continue to simmer..
- [At the 3.5 hour mark …] Remove the ham hock, shred the meat, and add to the pot. Add the brown gravy and parsley with a dash of hot sauce and vinegar and stir. Heat this for 30 minutes..
- Serve the bean-gravy (when the beans are tender) over steamed white rice, with a side of cornbread and enjoy..
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