SOUTHERN RED BEANS AND RICE
Source of Recipe
FROM PATTI'S KITCHEN
List of Ingredients
1 LB RED BEANS
1 LB SAUSAGE (I USE CAJUN FLAVORED LINK SAUSAGE)
1 MEDIUM ONION, CHOPPED
2 SECTIONS GARLIC, FINELY CHOPPED
1/2 CUP CELERY, CHOPPED
1 TBSP PARSLEY
1 LARGE BAY LEAF
SALT TO TASTE
2 TSP RED PEPPER
2 TSP CAYENNE PEPPER
2 TSP CUMIN
Recipe
PUT BEAN IN A POT OF WATER AND RINSE. REMOVE ANY BAD BEANS THAT FLOAT TO THE TOP. DRAIN WATER OFF AND PUT BEANS IN DEEP POT WITH 8-9 CUPS WATER. BRING TO BOIL FOR 2-3 MINUTES . REMOVE FROM HEAT, COVER AND LET SET FOR 2 HOURS. PUT BACK ON HEAT AT MODERATE TO SLOW BOIL.
MEANWHILE... SAUTE IN EXTRA-LIGHT VIRGIN OIL, ONION, GARLIC, PARSLEY, AND CELERY. ADD SAUSAGE TO SAUTE. THEN ADD ENTIRE SAUTEED MIXTURE TO BEANS. ADD BAY LEAF AND SPICES TO ENTIRE MIXTURE. BOIL GENTLY (SIMMER), STIRRING OCCASIONALLY, FOR 2-3 HOURS, UNTIL TENDER AND SQUISHY. I SQUISH SOME OF THE BEANS WITH A POTATO MASHER TO PRODUCE THE CONSISTENCY THAT I WANT. IF THE MIXTURE BECOMES TOO THICK, ADD MICROWAVE-HOT WATER TO THIN.
COOK RICE ACCORDING TO DIRECTIONS ON THE BOX.
SERVE HOT BEANS MIXTURE OVER RICE. SOME LIKE IT ALL MIXED TOGETHER.
NOTE: YOU MAY WANT TO SOAK BEANS OVERNIGHT AND NOT USE AND NOT USE THE "QUICK SOAK" METHOD ABOVE. JUST RINSE BEANS AND LEAVE IN WATER OVERNIGHT, NO NEED TO BOIL AND LET SET FOR 2 HOURS. RINSE THE NEXT DAY AND PUT IN 8-9 CUPS FRESH WATER FOR COOKING AND CONTINUE WHERE YOU PUT ON HEAT AT MODERATE TO SLOW BOIL.
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