Soak the beans in water overnight before beginning. Ingredient Info and Substitution SuggestionsīEANS – Chef Antoine likes to use dried beans that have been soaked for this recipe in order for them to soak up the flavor. Get all measurements, ingredients, and instructions in the printable version at the end of this post. Toss all of it with a flavorful punch of Cajun seasoning, cayenne pepper, and hot sauce for a blast of heat and plenty of rice to make it even heartier. This southern staple begins with smoky, savory andouille sausage and the holy trinity of Cajun and Creole cuisine – onion, green bell pepper, and celery. Why this recipe worksĬajun red beans and rice is a comforting side dish that warms the belly and the soul. Andouille sausage, onions, celery, and green pepper lend depth while Cajun seasoning packs the spice. Set a bottle of Tabasco sauce out as an alternative.This easy Cajun red beans and rice recipe brings ultimate flavor and comfort in one hearty dish. Garnish with jalapeno peppers, if desired. Serve with white rice or serve thicker beans as a side dish.If you are using a ham bone, scrape the meat from the bone into the beans and remove the bone and.If the sauce is too thick add more water. If your sauce is too thin cook it on medium high, and stir often to prevent from sticking on the bottom, until your desired consistency is reached.This creates a creamy texture and is optional. Alternatively, you can smash some of the beans with the back of a wooden spoon, against the side of the pot. Remove about one-quarter or less of the beans and run it through the food processor and return to the pot.Include the uncooked ham hocks, cooked or uncooked ham bone or cooked sausages. Add all of the remaining ingredients except for the salt and pepper.The next day, drain the soaked water and fill with fresh water, just above the beans.Rinse and soak beans over night in cold water in the pot you plan on using for cooking.Garnish with green onion, serve and enjoy! Spoon brown rice into bowls and ladle red bean mix over the rice.Continue to cook until a majority of the broth has reduced and the beans have become like a stew.For the final 20 – 30 minutes of cooking remove the lid so more of the broth can evaporate. Once it is simmering, add the bay leaves, then lower the temperature and partially cover and cook, while stirring occasionally, for 1 1/2 hours. Then add the broth and bring to a gentle simmer.
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