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.
Easy Crock Pot Baked Beans #crockpotrecipes #sidedish #bakedbeans #slowcookerrecipe
Slow-Cooked, sweet and savory baked beans with brown sugar and bacon is a side dish recipe that’s pure perfection! For any cookout, barbecue, or summer party, these Easy Crock Pot Baked Beans will be a hit.
FULL RECIPE:
Pork Belly Beer BBQ Baked Beans Recipe
Pork Belly Beer BBQ Baked Beans Recipe. This isn't like those other overly sweet BBQ Beans recipes, this is a much tangier savoury BBQ Pork and Beans Recipe.
Ingredients:
2 - 540 mL (2 -19-ounce) cans navy beans (rinsed & drained)
Chopped smoked pork belly - or cooked bacon
1-2 cloves garlic, minced (or 1-2 tsp garlic powder)
Medium sweet onion, diced
½ bell pepper, diced
¼ cup (60 mL) tomato passata
2 Tbsp (30 mL) fancy molasses
¼ cup (60 mL) BBQ sauce
¼ cup (60 mL) vinegar pepper BBQ sauce
¼ cup (60 mL) mustard bbq sauce
2 Tbsp (30 mL) Worcestershire sauce
Beer or other liquid as needed
Method:
Mix all ingredients in a BBQ proof container.
Place over indirect heat, uncovered, and allow to 'bake' alongside whatever you are BBQ'ing.
Stir often and replenish the liquids as needed.
Remove from grill when the beans are the desired level of smokey goodness.
Slow Smoked BBQ Pork Belly Recipe Two Ways on the Yoder Ys640S:
Make WORCESTERSHIRE Sauce At Home:
Smokey Maple Chipotle Bacon BBQ Sauce Recipe:
Mustard BBQ Sauce Recipe:
#LeGourmetTV #GlenAndFriendsCooking