How To make Gratin Of Red Beans(New Orleans Style)
3 lg Onions coarsely chopped
8 fl Vegetable stock
4 Red peppers coarsely chopped
4 Stalks celery chopped
1/2 ts Cumin
1 t Coriander
pn Cayenne pepper 1/2 ts Dried thyme
1/4 ts Dried oregano
1 cn (14 oz) chopped tomatoes
1 Bay leaf
Salt and freshly ground -pepper to taste 4 fl Red wine
2 cn Kidney beans (14 oz each)
-drained and rinsed 2 tb Dry wholemeal breadcrumbs
2 tb Grated parmesan cheese
1. Preheat oven to 400 degrees F, 200 degrees C, gas
mark 6. 2. Put the onions in a frying pan with 6 fl or 180 ml
of stock. Cover. Boil for 5 minutes. Uncover. Reduce heat somewhat and simmer until amber brown and beginning to stick to the pan. 3. Stir in peppers, celery and a splash of stock.
Stir and cook until the added vegetables are softened. 4. Stir in cumin, coriander, cayenne pepper, thyme,
oregano tomatoes, bay leaf, salt, pepper and wine. Simmer, stirring occasionally for 20 to 30 minutes until thick and savoury. 5. Stir in the beans. Spread in a baking dish.
Sprinkle with a mixture of bread crumbs and grated cheese. The recipe can be prepared to this point and refridgerated until needed. 6. Bake the beans for 30 minutes uncovered until
bubbling and browned on top. For a very low fat recipe ommit the cheese.
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White Bean Gratin | Fresh P
White Bean Gratin
INGREDIENTS:
2 cups white beans, soaked overnight
1 onion
4 shallots
2 cloves garlic
1 small can whole tomatoes
2 bay leaves
1 sprig of thyme
1 sprig of rosemary
1/4 cup olive oil
salt and pepper
My favorite white beans for this dish are Pueblo beans. I buy them through Purcellmountainfarms.com, but any white beans will work. I like pueblo beans for their delicious potato flavor and creamy texture.
DIRECTIONS:
Rinse and drain your soaked beans and place them in a pan with enough water to cover them by 1 or so. You'll want to keep this level, as the beans cook, feel free to add more water from time to time.
Add in your onion and bay leaves. Bring to a boil and immediately reduce your heat to an 'aggressive simmer'. Cook until your beans are tender but not falling apart.
While your beans are cooking, turn your oven to 350 degrees fahrenheit, 175 celsius.
Place a medium sized skillet over medium heat. When your skillet is hot add 1 teaspoon olive oil, shallots, garlic, thyme and rosemary. Saute 4 minutes or until the shallots are translucent. Add in your tomatoes. Stir, chopping the tomatoes as you go until they begin to break down, 3 or 4 minutes. Remove from the heat and transfer the tomato mixture to a medium sized baking dish and set aside.
When your beans are tender season with salt and a liberal amount of pepper. Taste and adjust the salt accordingly Transfer your beans to your baking dish. Pour in just enough broth to just cover them. Add in ¼ cup of extra virgin olive oil and a little more pepper.
Bake uncovered for 40 minutes.
This white bean gratin can be served as a hearty vegetable main or a delicious soup. It's a very simple and delicious way to add protein + fiber rich beans into your diet.
Happy Cooking.
Pueblo beans can be found here:
This recipe was inspired by Alice Waters
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Red Beans & Rice
This is a really good recipe for red beans and rice. Use jasmine rice for a rich texture. Very filling meal and even better the next day!
1/4 C chopped bacon
3/4 C celery
1 1/2 C onion
1/2 C green pepper
2 lbs. red beans, soaked or cooked, drained
1/2 tsp. salt
1/2 tsp. ground black pepper
3 bay leaves
pinch of cayenne pepper
3 tbsp parsley
2 tbsp thyme
3 tbsp garlic, minced or chopped
2 lbs. sausage OR 1 lb sausage and 1 lbs ham hock
10 cups water or chicken broth
2 cups rice, served alongside
OLD SCHOOL RED BEANS AND RICE WITH SMOKED HAM HOCKS AND SAUSAGE
This is another fall and winter time recipe
It’s very comforting and filling
RECIPE:
1# red beans
1# smoked ham hocks
1 cups diced yellow onion
2 tablespoons chopped garlic
1 cup diced green bell pepper(optional)
1# sliced smoked sausage( your choice)
1tsp salt and pepper
2 tsp of uncle Steve shake( or your choice)
1 tsp cavenders greek seasoning( or your choice)
1 tablespoon white vinegar
1/3 cup hot sauce( your choice
2 quarts water
place water, vinegar, ham hocks,onions and garlic in LARGE stock pot and simmer for 2 hours or until tender
remove ham hocks from pot and add beans
simmer for 1 hour adding water as needed
add picked ham hock meat and sausage back to pot and season to taste
simmer for an additional 15 minutes
if you like a thicker beans,add 2 tsp of roux to the beans
ENJOY WITH CORNBREAD AND RICE
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