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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The Best Canned Black Beans Recipe
I show you how to cook canned black beans. You’ll also learn how to season canned black beans.
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Red Beans & Rice: The Roots | Behind the Recipe with Millie Peartree
RED BEANS AND RICE:
In Season 1, Episode 2 of Food52’s Behind the Recipe, Millie Peartree talks with food historian, Maricel, to learn the cross-cultural history of a dish that we know and love as a hallmark of Louisiana Creole cuisine- red beans and rice.
CHAPTERS:
00:00 - Introduction
00:40 - Browning the Sausage
01:43 - History with Maricel
03:00 - Building the Beans
04:27 - History with Maricel
05:44 - Mashing the Beans
06:32 - History with Maricel
07:33 - Finishing Touches
08:40 - Taste Test!
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Food52 x Staub Round Cocotte:
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Inspired by her upbringing in the American South, Chef Millie Peartree shares the recipes that she most loves to make, along with the rich and fascinating history behind them.
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Cowboy Baked Beans
Cowboy Baked Beans!
Thank y’all for stopping by! Don’t you hate it when someone serves you beans right our of the can?! Now I’m not against canned at all, but you got to give them a little more love to make it good. We’re showing you our recipe for cowboy baked beans using chili beans and pork and beans for the base along with some chipotle peppers to spice it up. Stick around for this classic baked bean recipe.
Enjoy the video and leave questions or comments below.
Cowboy Baked Beans
Makes about 10- 12 servings.
6 slices, thick cut bacon
1 (26 oz) can Ranch Style or Chili Beans
1 (28 oz) can Pork ‘n Beans
1 (7 oz.) can chipotle peppers in adobo sauce, chopped
1 medium yellow onion, chopped
1 – 1 ½ tablespoons yellow mustard
1 ½ - 2 cups light brown sugar
1/2-1 cup BBQ sauce
1. Cut the bacon into 1-inch pieces. Add to a skillet and cook over medium-high heat until about ¾ done. Set aside.
2. Using a colander, drain the juices from the beans. Add to a 12-inch Dutch oven.
3. Stir in the chipotle peppers, to taste. Stir in the onion, mustard and brown sugar and BBQ. Adjust taste, if needed.
4. Cook over coals until the mixture reaches a boil, let simmer a few additional minutes and the mixture thickens just slightly. Serve warm with a slotted spoon.
Note: If cooking in the house use an 11x13-inch casserole dish. Cook at 350 degrees F. for about 30 – 40 minutes.
Check out our BEST SELLING cookbook, A Taste of Cowboy. Available at bookstores nationwide, Amazon and
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron
Authentic Louisiana Red Beans and Rice Recipe
Red beans and rice is a classic Louisiana meal. It's history dates way back and it is still a favorite now. This a traditional way of making red beans and rice.
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Recipe:
Ingredients
- 1 tbsp (13 grams) of oil
- 1 lb (450 grams) of smoked sausage - (I used andouille but any smoked pork sausage will work)
- 2 ribs of celery
- 2 onions
- 1 green bell pepper
- 4 cloves garlic
- 1 lb or 450 grams Red Kidney beans (Camellia Brand from New Orleans but any red kidney bean will work)
- 1 tablespoon ( 30 grams) Creole seasoning
- 1 tsp (15 grams) Salt (taste and add more if needed)
- 1/4 tsp (1 Gram) Cayenne Pepper
- 2 Bay leaves
- 6-8 Cups (1400-1800 ml) water or chicken stock
- 1 ham hock, ham bone, or smoked turkey neck (optional)
1. The night before cooking, cover kidney beans in water and soak overnight. Rinse and drain when ready to cook.
2. Add oil to a large pat and heat over medium high until shimmering.
3. Add in sausage. Cook sausage until it starts to brown and bits start to stick to pot. Scrape bits from the bottom of the pot.
4. Add in onions, bell pepper, celery. Cook for about 8-10 minutes until vegetables turn soft and brown a little bit.
5. Add in garlic and cook for 1-2 minutes.
6. Add in beans and stir to combine
7. Add in water or stock until beans are covered. Then creole seasoning, cayenne pepper, bay leaf, and ham hock.
8. Bring to a boil from 5 minutes and stir. Then drop heat to low and simmer for 2.5-3 hours.
9. Once beans are tender should be very tender. At this point, smash some of the beans on the side of the pot. Scrape beans from the side of the pot and stir to combine. (This will make the sauce extra thick and create the ideal red beans and rice consistency.)
10. Remove ham hock and bay leaf.
11. Serve over rice and enjoy.
#cajun #homemade #louisiana #louisianafood #cajuncooking #cooking #redbeansrecipe #redbeansandrice
0:00 Intro
00:47 Ingredients
01:27 Soaking the Kidney Beans
01:42 Cooking
03:17 Fancy Bell Pepper Cutting
03:57 Tips
04:42 Wrap Up
Pinto Beans & Rice...But Not How you Would Expect It
EPISODE 697 - How to Make Spanish Pinto Beans & Rice | Alubias Pintas a la Jardinera con Arroz Recipe
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