Tuesday, July 9, 2013

Red Beans & Rice and Everything Nice

That's what Southern girls are made of.

Dry beans are a great staple for your pantry, inexpensive and healthy.  Red beans are my favorite.  This Monday I made a pot and I think that it may be my best one yet so I'll share the recipe.

This go 'round I used Chorizo sausage and it really made the pot.  Here's what you'll need...

1 lb. bag dry red beans, rinsed and sorted
10 cups water
2 Bay leaves
3 tablespoons bacon drippings
1 large white or yellow onion, rough chopped
3 ribs celery, chopped
2 toes of garlic
2 links of chorizo, sliced
Salt, black pepper, & garlic powder to taste (start with 1 tsp. of each and add more if you like)
1 tsp. Thyme
3 tbsp. flour
2 tbsp. dried or fresh parsley
1/4 to 1/2 cup green onion, chopped
White Rice, cooked

Place washed beans in a large pot and cover with and inch or so of water.  You can do the long soak method, soak for 8 hours or overnight, drain and set aside, or you can do a quick cook method.  I do the quick cook method which is to cover beans with an inch or so of water and bring to a boil, simmering for an hour, then add the remaining water, up to ten cups, and reduce heat to medium low.

Meanwhile, in a skillet, heat bacon drippings over medium heat. Add your chopped onion and sauté for 1 minute. Add chopped celery to this and continue to sauté until onions are translucent. Season with salt, pepper, and garlic powder. Add this to the pot along with bay leaves, parsley, & thyme. 

After you've added your veg to the pot and while your skillet is still hot, add chorizo; cook, stirring, to brown the sausage over medium heat, about 4 minutes. When done, add this to the pot along with two toes of garlic and stir.  Remove about 1/4 cup of bean juice, placing in a small bowl, and to it add 3 tbsp. flour.  Combine flour and liquid to form a paste and add that back to the pot. Bring beans back to a simmer, stirring occasionally,  for about 2 hours.  The flour works as a thickening agent; should the beans become too thick, add more water, about 1/4 cup at a time until desired consistency.

Remove beans from heat and, with a slotted spoon, fish out your toes of garlic and mash against the side of the pot. Stir mashed garlic back down into the beans and continue to cook until beans are tender and creamy, another 15 minutes or so.  Remove from heat.  Serve over cooked rice and garnish with green onions.

1 comment:

Blond Duck said...

You can never go wrong with red beans and rice!