How To make Stewed Red Beans
1 lb Dried red kidney beans
3 Smoked pork or ham hocks
1 lb Kielbasa, or smoked pork sau
4 Celery stalks, chopped
2 Large onions, peeled and cho
1 Large green bell pepper
2 ts Minced garlic
3 Bay leaves
Salt 1 ts White pepper
1 ts Thyme
1 ts Oregano
2 ts Tabasco, depending on taste
RINSE THE BEANS IN A COLANDER under cold running water, discarding any pebbles or broken beans. Either soak in cold water to cover overnight, or bring to a boil and allow to sit, covered, for 1 hour. Drain. Bring the beans and ham hocks to a boil with 2 quarts of water. Simmer covered for one hour, then remove the ham hocks, and drain the beans. When the ham hocks are cool enough to handle, remove the meat and discard the skin and bones. While the beans are simmering, brown the sausage in a skillet over medium heat. Remove the sausage with a slotted spoon, and add the celery, onion, green pepper and garlic to the pan. Saute until the onion is translucent, about 5 minutes. Place the beans, sausage, vegetables, ham meat, bay leaves, salt, pepper, thyme, oregano and Tabasco in a saucepan with 6 cups of water. Bring to a boil over medium heat, stirring occasionally, and cook for 45 to 60 minutes over low heat, stirring frequently. Stir frequently, especially towards the end of the cooking time. The mixture should be thick and the beans should have started to break up. Discard the bay leaves. Serve while hot. Serves 8. NOTE: The beans can be prepared up to three days in advance and refrigerated, tightly covered with plastic wrap. Reheat in a microwave oven or in a 300F oven for 25 minutes.
How To make Stewed Red Beans's Videos
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1 tomato chopped
1/4 cup celery chopped
1 small onion chopped
1 tbsp minced garlic
chopped scallions
1/4 cup sliced carrots
1/4 cup chopped green bell pepper
1 maggie tomato cube
1 tbsp. brown sugar
Salt and black pepper to taste
small piece of golden ray - optional
1/4 tsp baking soda- optional
HOW TO MAKE EASY VEGAN GHANAIAN BEANS STEW (RED RED) NO FISH
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Jacques Pépin's Hearty Kidney Bean Stew Recipe | Cooking at Home | KQED
As the weather turns colder, Jacques Pepin's kidney bean stew recipe will add some warmth to your table. Poblano pepper gives this stew a little kick. Jacques advises that, when it comes to cilantro, don't sleep on the stems! He likes to keep his leftover cilantro wrapped and frozen for easy dicing. Let us know if you try this recipe!
What you'll need:
2 tbsp olive oil, 1 can dark kidney beans, 1/3 cup lardon (diced pancetta), 2 cloves garlic, 1 poblano pepper, 1/2 cup diced tomato, salt, cilantro
Jacques Pépin Cooking At Home: Kidney Bean Stew with Poblano
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education.
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GHANAIAN BEANS STEW | RED RED RECIPE
Hi everyone,
In this video, I will be showing you how to prepare the tasty Ghanaian Beans stew also referred to as red red which is very easy to prepare.
INGREDIENTS
1 Cup dried beans approximately 2 cups when cooked
4 Tomatoes
7 Green scotch bonnet pepper
2 Onions
Salt
2 cups of palm (red) oil
1 Magi Shrimp seasoning
Salmon fish
Cured meat (Toolo beef)
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