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I like rice and beans, and this is a particularly good recipe. Sorry for the brevity, I already made a detailed post, but the forum decided to freeze when I tried to add a picture and ate my whole ****ing post.
Main Ingredients:
3 lbs dry red beans (Kidney or similar beans)
1 lbs sausage (cut up into coins)
3/4 lbs ham (cut up into cubes)
Smoked pork neck/shoulder/hock
1 large green bell pepper
1 large Spanish onion
3 stalks of celery
4 garlic cloves
~7 scallions/green onions
4 Tbs chopped parsley
2 bay leaves
4 Tbs tomato paste
2 Tbs apple cider vinegar (or white wine vinegar)
Cajun/Creole Seasonings: (these are all approximate, I only eye ball spices)
Salt to taste
2.5 tsp sweet paprika
1.5 tsp black pepper
3/4 tsp oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 celery salt
1/2 tsp cayenne pepper (or to taste)
3/4 tsp cumin (not traditional, my preference)
Let the beans soak over night. Boil the beans in water for two hours with a lid, make sure they're covered by at least two inches of water at all times; chop up all of the vegetables. Saute the Spanish onions, celery, bell pepper, and garlic for 10 min; fry the sausage coins. After the beans have boiled for two hours, add in the chopped ham, bay leaves, smoked pork product, all of the spices, and the sauteed vegetables (leave the others out for now). Simmer for another two hours. Remove smoked pork product, then add in the parsley, chopped scallion bottoms, tomato paste (stir in well), and sausage coins. Let it simmer another hour (5 hours total). Remove bay leaves, add in the vinegar. Stir well, use a potato masher if the beans are not creamy enough. If for some reason the beans aren't very soft (they should be), continue to simmer them until they are.
Serve over rice (long grain is traditional, I prefer short grain), garnish with scallion tops (the green part, finely chopped) and Louisiana hot sauce (I like Trappey's). It should look something like this (minus the sausage on the side):
Main Ingredients:
3 lbs dry red beans (Kidney or similar beans)
1 lbs sausage (cut up into coins)
3/4 lbs ham (cut up into cubes)
Smoked pork neck/shoulder/hock
1 large green bell pepper
1 large Spanish onion
3 stalks of celery
4 garlic cloves
~7 scallions/green onions
4 Tbs chopped parsley
2 bay leaves
4 Tbs tomato paste
2 Tbs apple cider vinegar (or white wine vinegar)
Cajun/Creole Seasonings: (these are all approximate, I only eye ball spices)
Salt to taste
2.5 tsp sweet paprika
1.5 tsp black pepper
3/4 tsp oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 celery salt
1/2 tsp cayenne pepper (or to taste)
3/4 tsp cumin (not traditional, my preference)
Let the beans soak over night. Boil the beans in water for two hours with a lid, make sure they're covered by at least two inches of water at all times; chop up all of the vegetables. Saute the Spanish onions, celery, bell pepper, and garlic for 10 min; fry the sausage coins. After the beans have boiled for two hours, add in the chopped ham, bay leaves, smoked pork product, all of the spices, and the sauteed vegetables (leave the others out for now). Simmer for another two hours. Remove smoked pork product, then add in the parsley, chopped scallion bottoms, tomato paste (stir in well), and sausage coins. Let it simmer another hour (5 hours total). Remove bay leaves, add in the vinegar. Stir well, use a potato masher if the beans are not creamy enough. If for some reason the beans aren't very soft (they should be), continue to simmer them until they are.
Serve over rice (long grain is traditional, I prefer short grain), garnish with scallion tops (the green part, finely chopped) and Louisiana hot sauce (I like Trappey's). It should look something like this (minus the sausage on the side):
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