Red Beans and Rice - Creole-Style Spicy Red Beans & Rice Recipe
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Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network
Red Beans and Rice is a staple dish in New Orleans. Kenneth Temple spent SEVEN years perfecting his take on this recipe!
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Hailing from New Orleans, Chef Kenneth Temple’s cooking style is inspired deeply by his southern roots and the fusion of cultures that comprise traditional New Orleans cuisine. Join him in the kitchen as he teaches us how to make gumbo, jambalaya and more favorites.
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Red Beans and Rice
RECIPE COURTESY OF KENNETH TEMPLE
Level: Easy
Total: 2 hr 30 min
Active: 40 min
Yield: 8 servings
Ingredients
Smoked Turkey Neck Stock:
2 pounds smoked turkey necks
Kosher salt
1 bay leaf
Red Beans and Rice:
2 tablespoons canola oil
3 stalks celery, chopped
1 large Spanish or white onion, chopped
1 bell pepper, chopped
1 teaspoon dried thyme
8 cloves garlic, finely chopped
2 bay leaves
2 pounds dark red kidney beans, soaked overnight and drained (see Cook's Note)
2 pounds smoked turkey sausage, sliced 1/4 inch thick
2 tablespoons Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons ground cumin
2 teaspoons garlic powder or granulated garlic
3 cups cooked white or brown rice
1 bunch green onions (3 to 4 bulbs), sliced 1/4 inch-thick
1/2 cup chopped fresh flat-leaf parsley
Hot sauce, for serving
Garlic bread, for serving
Directions
For the smoked turkey neck stock: Place the smoked turkey necks and 2 tablespoons salt in a large pot. Cover with water and bring to a boil. Drain and return the turkey necks to the pot. Add the bay leaf and cover with 10 cups of water. Bring to a simmer, then keep warm while you prepare the red beans ingredients, 10 to 15 minutes. Remove the turkey necks and reserve the stock. Set both aside.
For the red beans: Heat the oil in an 8-quart heavy-bottomed pot over medium heat. Stir in the celery, onions and peppers and cook until the onions are translucent, about 3 minutes. Add the thyme, garlic and bay leaves and cook until fragrant, about 15 seconds. Add the red beans, smoked turkey sausage, Worcestershire sauce and the reserved turkey necks. Add enough turkey stock to fully cover the beans (about 8 cups) and reserve any remaining stock. Bring to a boil, then cover and reduce the heat to low. Cook, stirring occasionally to keep the beans from sticking, until the beans are tender, and the turkey necks are falling apart, about 1 hour 30 minutes. Uncover the pot, smash some of the beans on the side of the pot with the back of a large metal spoon to make them creamy, then cover and cook for 30 minutes more (see Cook’s Note).
Meanwhile, combine the cayenne, cumin, garlic powder, 1 tablespoon salt and 1 tablespoon pepper in a small bowl. Combine the green onions and parsley in a small bowl or on your cutting board. Stir the seasoning mixture into the finished beans, taste and adjust the seasoning as desired.
To serve, spoon the beans over a plate of cooked rice. Garnish with the green onions and parsley mixture, sprinkle with hot sauce to taste and serve with garlic bread.
Cook’s Note
To soak 2 pounds of dark red kidney beans, add them to a large bowl and fill with enough water to completely cover the beans. Cover with plastic wrap and refrigerate overnight. The beans will split when properly soaked. Drain before using.
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Kenneth Temple's Red Beans and Rice | An Introduction to Cajun and Creole Cooking | Food Network
Creole style Red Bean Gumbo!
Red bean gumbo is a velvety base gumbo with tons of smoked meat for flavor and uses a dark roux as a base. This gumbo uses Creole style Blu Runner red beans to make a broth that is super rich and creamy. Ham hock and smoked turkey necks give a level a smokiness. Traditional trinity and garlic along with Cajun spices enhance all of the flavors. If you've never had this, you need to give it a try. It's perfect for a large gathering in the backyard on a cold winter night.
Ingredients
• 5 onions
• 3 green bell peppers
• 1/2 bunch celery
• 6 cloves garlic
• 1/2 bunch green onions
• 1/2 bunch parsley
• 2 links smoke sausage
• 2 pieces Tasso
• 2# ham
• 1 stick andouille
• 1 small pack smoked turkey necks
• 1 ham bone if you have it
• 4 strips bacon
• 2 27 oz cans blue runner red beans
• 3 quarts chicken stock
• 2 tbsp chicken base
• 1-1/2 cp flour
• 1 cp vegetable oil
• Water as needed
• Seasonings
Directions
1. Start by preparing everything. Chop all seasonings to a medium dice and mince garlic. Prepare meats by cutting to your desired size. I like to quarter my smoke sausage and cut half moons from my andouille removing that thicker outer skin.
2. Next onto the Roux. The traditional recipe calls for equal parts oil and flour. I like to add more flour and start off pretty thick. Start by letting the oil heat by itself. Once hot whisk in flour and you know the drill . Stir for ever!!! Using a flat bottom spoon or a high heat rubber spatula stir that roux!!!
3. I like to take my roux pretty dark and the darker you go the more you have to stir. Once the color is like a brown crayon I turn the heat up higher and add in the trinity. Cook until vegetables start to turn translucent. Then add garlic
4. Add in your chicken stock and a little water. Start “layering” your seasoning here. I used 1tbsp of Italian seasoning, 1-1/2 tbsp of Tony’s. 2 tsp black pepper and 1 tbsp granulated garlic. You can add what ever you like here. Remember this is just a start we’ll be checking and seasoning to taste as we go along
5. Once you have your stock and seasonings in, you want to add anything you’re using with a bone that you’re hoping to extract flavor from. I used a big ham bone and some smoked turkey necks. Let that come to a boil and let it roll for about 1 to 1-1/2 hours
6. In a separate pot with some oil added I like to get a good browning on all the meat I’m using. Let the pan and oil get hot before adding and be careful not to overcrowd the pan. This usually takes doing a few batches. Use a slotted spoon to remove and discard any left over grease. Deglaze that pan with all those brown bits stuck to the bottom and add that to your gumbo.
7. After cooking for that hour and some , add the cans of beans , chicken base, and add in all that meat you browned. Cook until turkeys are tender another 1-1/2 hours . With 1 hour left start tasting for seasoning and making adjustments to your liking.
8. Cook bacon separately in a pan starting on low eat so that we can render out the most fat. Eat the bacon cause I know you hungry by now. Reserve the fat.
9. Once all the meat is tender and it’s seasoned where you like turn off the fire and stir in bacon fat , green onions and parsley. Some people drop in a few raw eggs at this point and cover and let sit for 20 minutes.
How To Make Red Beans And Rice: Cajun Red Beans & Rice Recipe
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Red beans and rice recipe
Place one bag of red kidney beans in a large size bowl
Remove the rotten/bad beans
Cover the beans in water and allow them to sit for at least 4 hrs
Chop up 2 stalks of celery, 1/2 green bell pepper, 1 onion, and 3 scallions
Chop up 2-3 smoked sausages or (andouille sausage)
Place a pot of medium heat and add 3 tbs of butter
Add your chopped vegetables and sausages to the pot
Add 1 tbs of minced garlic
Stir and allow the sausage and veggies to brown (it should take about 10 mins)
Once they are browned add 6 cups chicken broth. If you don't have any broth left over add water
Rinse and drain your red beans and add them to the pot along with 1 ham hock
Add your season: 4 tbs of creole season, 2 tsp of parsley, 1 tsp of Cajun season,1 tsp of black pepper, 2 bouillon cubes and 2 bay leafs
Stir in well and cover with a top
Allow the beans to simmer for approximately 2 1/2 hours or until as soft as you like them
Taste them once done and add additional season if you need too
Poor them over some boiled white rice
Red Beans and rice recipe
New Orleans Creole Red Beans and Rice
Hey Yall!! Here is one of my favorite dishes to prepare. It is creole comfort food at its finest. I hope yall give it a try and let me know what yall think.
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.