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Author Topic: Red Beans And Rice  (Read 298 times)

Offline Bronx

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Red Beans And Rice
« on: January 21, 2020, 08:49:24 AM »
For all you folks out there that love red beans and rice you wanna try this recipe I found on the internet. We tried it and it's off the charts......DELIZIOSO....... :thumbsup:

People do NOT substitute kidney beans for RED BEANS it's a mortal sin....USE RED BEANS and not out of a can.

Hint 1: Spread out the red beans a little at a time and look for little particules like rocks. Disregard if found any. When done soak beans overnight. The original recipe say this step doesn't matter....IT DOES MATTER...!

Hint 2: Use two ham hocks or whatever meat you prefer. Hint, hint ham hocks is the way to go.

Hint 3: If you don't like heat or hot cut the cayenne pepper in half or leave out altogether.

Also whatever is in bold I added to this recipe. I don't wanna take credit for this recipe. I just added or substituted ingredients and words.  The original recipe will be provided in the link down below.

Ingredients

2 tablespoons olive oil
 
1 large onion, roughly chopped
 
1 green bell pepper, chopped
 
2 stalks celery, chopped
 
2 tablespoons garlic, minced
 
1/2 teaspoon cayenne pepper
 
1 teaspoon thyme
 
3/4 teaspoon sage
 
1 tablespoon dried parsley
 
1 teaspoon Cajun seasoning, more to taste
 
1 tablespoon sugar

1 pack of chicken flavored bouillons (I use Goya)
 
1 pack of Sazon (I use Goya)
 
1 tablespoon of sofrito (I use Goya in a jar)


1 pound of Red Beans (I use Goya)
 
2 bay leaves
 
1 and 1/2 to 2 teaspoons salt
 
About 7 cups of water.

Instructions

Prep your veggies: chop the onion, bell pepper, and celery.

Heat the oil in a large pot over medium high heat. Once it is hot and shimmering, add the chopped onion, bell pepper, and celery. Saute for 6-8 minutes, until the onions start to become translucent.

Mince the garlic. In a small bowl, combine cayenne pepper, thyme, sage, parsley, Cajun seasoning, and sugar.

Add the garlic and spices to the pot and saute for 1-2 minutes, until fragrant.

Add 1 pack of chicken flavored bouillons, 1 pack of Sazon, 1 tablespoon of sofrito.

Add about 7 cups of water and 1 pound of rinsed red beans. Add the two ham hocks.

Add the bay leaves.

Stir it all together over high heat until it comes to a boil. Turn the heat down to a low simmer, so that it is just barely bubbling.

Cover with a lid and keep it at a low simmer for 2 and 1/2 to 3 hours. About halfway through the cook time, either remove the lid or tilt it so that the beans can vent.

30-60 minutes before the beans are done, add 1-2 teaspoons salt.

After 2 hours, taste the beans. They should be tender and flavorful. If they are at all dry or chalky, keep cooking.

Add salt to taste. Add more Cajun seasoning to taste.


Remove ham hock and bay leaves. Chop any meat left on the bone of the ham hock and return the meat to the beans. Discard the bone.

You're on your own with the rice. Now if you wanna cook the rice the way I do here it is.

1 cup of rice

2 cups of waters

1 tablespoon of olive oil

Add water and olive oil to pot and crank up your stove dial to very high heat and bring to a boil.

Once water is boiling add in the rice and stir. Let cook for 1 minute over high heat.

After 1 minute stir rice, cover pot, and reduce heat to continue to cook on very low simmer for 22 minutes. I'm talking about very low flame, about a 1 or 1 1/2 on your stove knob dial.

After done fluff up rice and ......

Most importantly.......ENJOY.....!

ORIGINAL RECIPE HERE....
https://thefoodcharlatan.com/red-beans-and-rice/
« Last Edit: January 21, 2020, 08:58:05 AM by Bronx »
People sleep peacefully at night because there are a few tough men prepared to do violence on their behalf.

Bowtech Experience  70lb, QAD HDX, HHA DS 5519, 400 gr Black Eagle Carnivores, 100gr Grim Reaper, True-Fire Hardcore 4 thumb.

Offline supsalemgr

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Re: Red Beans And Rice
« Reply #1 on: January 21, 2020, 09:46:10 AM »
For all you folks out there that love red beans and rice you wanna try this recipe I found on the internet. We tried it and it's off the charts......DELIZIOSO....... :thumbsup:

People do NOT substitute kidney beans for RED BEANS it's a mortal sin....USE RED BEANS and not out of a can.

Hint 1: Spread out the red beans a little at a time and look for little particules like rocks. Disregard if found any. When done soak beans overnight. The original recipe say this step doesn't matter....IT DOES MATTER...!

Hint 2: Use two ham hocks or whatever meat you prefer. Hint, hint ham hocks is the way to go.

Hint 3: If you don't like heat or hot cut the cayenne pepper in half or leave out altogether.

Also whatever is in bold I added to this recipe. I don't wanna take credit for this recipe. I just added or substituted ingredients and words.  The original recipe will be provided in the link down below.

Ingredients

2 tablespoons olive oil
 
1 large onion, roughly chopped
 
1 green bell pepper, chopped
 
2 stalks celery, chopped
 
2 tablespoons garlic, minced
 
1/2 teaspoon cayenne pepper
 
1 teaspoon thyme
 
3/4 teaspoon sage
 
1 tablespoon dried parsley
 
1 teaspoon Cajun seasoning, more to taste
 
1 tablespoon sugar

1 pack of chicken flavored bouillons (I use Goya)
 
1 pack of Sazon (I use Goya)
 
1 tablespoon of sofrito (I use Goya in a jar)


1 pound of Red Beans (I use Goya)
 
2 bay leaves
 
1 and 1/2 to 2 teaspoons salt
 
About 7 cups of water.

Instructions

Prep your veggies: chop the onion, bell pepper, and celery.

Heat the oil in a large pot over medium high heat. Once it is hot and shimmering, add the chopped onion, bell pepper, and celery. Saute for 6-8 minutes, until the onions start to become translucent.

Mince the garlic. In a small bowl, combine cayenne pepper, thyme, sage, parsley, Cajun seasoning, and sugar.

Add the garlic and spices to the pot and saute for 1-2 minutes, until fragrant.

Add 1 pack of chicken flavored bouillons, 1 pack of Sazon, 1 tablespoon of sofrito.

Add about 7 cups of water and 1 pound of rinsed red beans. Add the two ham hocks.

Add the bay leaves.

Stir it all together over high heat until it comes to a boil. Turn the heat down to a low simmer, so that it is just barely bubbling.

Cover with a lid and keep it at a low simmer for 2 and 1/2 to 3 hours. About halfway through the cook time, either remove the lid or tilt it so that the beans can vent.

30-60 minutes before the beans are done, add 1-2 teaspoons salt.

After 2 hours, taste the beans. They should be tender and flavorful. If they are at all dry or chalky, keep cooking.

Add salt to taste. Add more Cajun seasoning to taste.


Remove ham hock and bay leaves. Chop any meat left on the bone of the ham hock and return the meat to the beans. Discard the bone.

You're on your own with the rice. Now if you wanna cook the rice the way I do here it is.

1 cup of rice

2 cups of waters

1 tablespoon of olive oil

Add water and olive oil to pot and crank up your stove dial to very high heat and bring to a boil.

Once water is boiling add in the rice and stir. Let cook for 1 minute over high heat.

After 1 minute stir rice, cover pot, and reduce heat to continue to cook on very low simmer for 22 minutes. I'm talking about very low flame, about a 1 or 1 1/2 on your stove knob dial.

After done fluff up rice and ......

Most importantly.......ENJOY.....!

ORIGINAL RECIPE HERE....
https://thefoodcharlatan.com/red-beans-and-rice/

Thanks. Always looking for a good red bean recipe. A good bowl with a link of Andouille sausage hits the spot.
"If you can't run with the big dawgs, stay on the porch!"

Offline Bronx

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Re: Red Beans And Rice
« Reply #2 on: January 21, 2020, 12:40:44 PM »
Thanks. Always looking for a good red bean recipe. A good bowl with a link of Andouille sausage hits the spot.

Trust me on this one.....you will really enjoy this red beans and rice recipe and I tried many. If you do decide the make this please come back and let us know what you think.
People sleep peacefully at night because there are a few tough men prepared to do violence on their behalf.

Bowtech Experience  70lb, QAD HDX, HHA DS 5519, 400 gr Black Eagle Carnivores, 100gr Grim Reaper, True-Fire Hardcore 4 thumb.

Offline supsalemgr

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Re: Red Beans And Rice
« Reply #3 on: January 21, 2020, 12:42:49 PM »
Trust me on this one.....you will really enjoy this red beans and rice recipe and I tried many. If you do decide the make this please come back and let us know what you think.

Will do. Having lived in MS for 25 years and visiting south LA many times I know what good red beans are.
"If you can't run with the big dawgs, stay on the porch!"

Offline Bronx

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Re: Red Beans And Rice
« Reply #4 on: January 21, 2020, 02:10:34 PM »
Will do. Having lived in MS for 25 years and visiting south LA many times I know what good red beans are.

There ya go buddy than you are the one that is really going to enjoy this recipe....matter of fact I have the red beans cooking right now as I type. The house is full of the aroma.
People sleep peacefully at night because there are a few tough men prepared to do violence on their behalf.

Bowtech Experience  70lb, QAD HDX, HHA DS 5519, 400 gr Black Eagle Carnivores, 100gr Grim Reaper, True-Fire Hardcore 4 thumb.

 

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