Red beans and rice | Southern U.S. style
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Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
How I Make Amazing Sausage and Peppers With This One Special Ingredient
Today we're making sausage and peppers rigatoni. I love traditional sausage and peppers, but I also love to make it with pasta for a full meal that the whole family loves. If you like it spicy use hot sausage or add some Calabrian chili paste. I hope you enjoy the recipe!
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Red Bean and Sausage Pizza
*Ingredients*
flour, mozzarella, onion, pizza dough, red beans, sausage, sweet corn, tomato sauce
*Recipe*
Preheat the oven to 360 degrees F/180 degrees C.
Flour your work space.
Roll the pizza dough to a medium thickness.
Spread the tomato sauce on the dough.
Add the corn, the chopped spring onion, and the sliced sausage.
Cover everything with shredded mozzarella.
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Spanish Beans with Tomatoes and Onions
EPISODE #211 - Spanish Beans with Tomatoes and Onions
FULL RECIPE HERE:
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Possibly The BEST Stew I´ve Ever Made | Red Bean & Sausage Stew Recipe
EPISODE 687 - How to Make a Spanish Red Bean & Sausage Stew | Potaje de Alubias Rojas con Salchichas Recipe
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Red Beans and Rice | Quick and Easy #onestopchop
Red beans and Rice. I'm from New York not New Orleans, so this is how I get down!
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Ingredients
1 lb or so dry red kidney beans
1 lb. Smoked Turkey wings
18 oz. Cajun andouille sausage
1 1/2 cups white rice, cooked
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 ribs celery
6 cloves garlic
3 cups chicken broth
3 cups water
1 tsp garlic and herb seasoning
1 tsp chicken bouillon powder
1 1/2 tsp Cajun seasoning
Salt and pepper to taste