Red Beans and Rice | Easy Recipe

  Рет қаралды 105

At Home with Jasmine E

At Home with Jasmine E

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Red Beans
1 pkg of dry red beans* (1 lb) *I prefer the Camellia Brand
12 oz Smoked Sausage of choice (I used beef smoked sausage)
1 green bell pepper
1 yellow onion
4 stalks of celery
4 1/4 cups chicken stock
Black pepper to taste
2 heaping tablespoon Cajun seasoning (no salt added)
1 tablespoons garlic pepper
1 tablespoon onion powder
Begin this process the night before.
Sort, beans, removing any rocks or debris. Rents well. Then place beans in a large bowl covered with cool water. Let sit overnight. The beans will be much larger, and most of the water will be depleted by the next morning.
To begin the cooking process, first rice veggies and set aside. Chop smoked sausage into 1 inch pieces. Add a large Dutch oven or pot to stove and set to medium heat. Add 2 tablespoons of olive oil to the bottom of pot and begin browning sausage. During this process, the goal is to char the sausage a little bit to bring out the natural flavors and fat. (Do not discard fat or clean pot, you want all the flavor rendered on the bottom to be apart of the dish). Once the sausage is brown, remove from the pot and place into a separate bowl. Add diced bell pepper, celery, and onion to the pot. Begin to sauté until the onions become translucent in color. When the onions have reached a translucent color, add in spices. Stir spices around for about 1 to 2 minutes or until spices becomes fragrant. Add sausage into the pot along with red beans (discard any excess liquid from the night before) and 4 cups of water. Turn the heat to medium low and allow to cook for 3 to 4 hours or until beans become tender. Serve with white rice.
For a thicker consistency to beans about 30 minutes before severing, smash some of the beans to side of the pot. This will create a thicker “gravy” consistency.
Music:
Track Info:
🎵 Track Info:
Title: Healing by Roa
Genre and Mood: Dance & Electronic + Bright
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