Top | Beans and legumes
Louisiana Red Beans and Rice
(recipe, Matthew Barker)
This is a recipe I've molded from a basic one I found in a Betty Crocker's cookbook. I like to use Tony Chachare's creole seasoning in place of salt. And typically I'll use Andouille sausage instead of salt pork or bacon, but if it's all I have I will use bacon. I really like to double the meat, then turn leftovers into breakfast burritos with some eggs and salsa!
- 3 cups of water
- 1 cup of dried kidney beans or Red Beans
- 3 oz. Andouille sausages sliced and cut up into ½ inch pieces
- 2 oz. of salt pork (with rind), dices, or 3 slices bacon, cut up or preferably
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 or 3 medium-sized celery ribs
- 1 Jalapeno finely diced for kick
- 2 or 3 cloves of Garlic
- 1 cup uncooked regular long grain rice
- 1 tsp. salt (creole seasoning)
- 2 Bay leaves
- 1. Heat water and beans to boiling in 3 - quart saucepan. Boil incovered 2 minutes; reduce heat to low. Cover and simmer 1 ton 2¾ hours or until tender (do not boil or beans will burst)
- 2. Drain beans, reserving liquid. Cook salt pork in 10-inch skillet over medium heat; stirring occasionally, until crisp. Sitr in onion and bell pepper. Cook, stirring occasionally, until onion is tender, add garlic.
- 3. Add enough water to beans liqiud to measure 2 cups. Add bean liquid, salt pork mixture, rice, bay leaf and salt to beans in 3-quart saucepan. Heat to boiling, stirring once or twice; reduce heat to low. Cover and simmer for 14 minutes (do not lift cover or stir); Remove from hrat. Fluff with fork. Cover and let steam 5 to 10 minutes.