you've ever had a great dish of red beans and rice, you'll always
remember it. And you'll always try to find an equal or greater recipe,
often being disappointed. Finally, I've perfected my red beans and
rice recipe, which I had been working on for four years.
of dry red kidney beans, soaked in a bowl overnight in your fridge
3/4 cup yellow onion, minced as finely as possible (a food chopper
is ideal here)
1/4 cup celery, finely minced
1/4 cup green bell pepper, finely minced
1/4 cup Italian parsley, finely minced
1 smoked hamhock
1 32-ounce container chicken broth
32 ounces water
4 large cloves of garlic, minced
3 bay leaves
1 heaping Tbs Tony Chachere's Famous Creole Seasoning
1/2 tsp cayenne powder (or more if you want the red beans hot)
1/4 tsp ground black pepper
1/2 tsp natural liquid smoke
1 Tbs olive oil
your beans in a large bowl overnight. The beans will triple in size
so be sure you fill with enough water to cover all beans.
mince your onion, bell pepper, and celery. A food chopper or food
processor makes things a lot easier as you want everything almost
olive oil to a cast iron pot and head on medium low. Add smoked
hamhock and let cook for five minutes to release flavor. Now add
onion, celery, and bell pepper. Stir until onions turn translucent.
a small area in the pot and add garlic. You may need to add a drop
or two more oil. Stir garlic and cook for no more than a minute.
DO NOT brown garlic as this turns it bitter and can ruin the dish.
garlic is cooked -- you'll know because you'll smell it -- stir
in with vegetables and hamhock.
parsley and bay leaves.
with Famous Creole Seasoning, cayenne, and ground black pepper.
Forgo salt as the creole seasoning has plenty.
and let the flavors come together for a minute.
in chicken broth. Fill up container with water and also pour in.
and rinse the beans well and then pour in the beans.
Liquid Smoke -- you want natural liquid smoke; you'll know because
there will be no MSG or funny-sounding chemical in the ingredients
-- and stir everything well.
on stovetop for a minimum of five hours. The longer you cook it,
the better it will taste.
need to check the pot at least once every hour to top off with water
and to stir. As the dish cooks, the beans will become creamy and
everything will come together. Expect the beans to be watery for
the first 3 or 4 hours.
the end of cooking remove the ham hock and bay leaves and mash beans
with a potato masher if you want them more creamy. This is how Al
Copeland made his red beans; they were almost a puree.
best way to cook rice is to first rinse the dry rice several times
in running water. The ratio of rice to water is 1:1; so if you're
making 1/2 cup of rice, add 1/2 cup water, 2 cups of rice, add 2
cups of water, etc.
a little secret... add a spoonful or two of the creamy beans to
the rice and stir well before cooking.
pot and cook rice on medium heat until it begins to boil. Turn on
the lowest setting and cook for exactly 20 minutes. Then remove
from heat and let sit for 20 minutes, still covered. Never remove
the cover during the cooking process.
beans over rice and garnish with green onion stalks and a scattering
of dried parsley. Also provide condiments like Tobasco hot pepper
sauce, vinegar, and croutons.
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