Copelands Red Beans And Rice Food

RED BEANS AND RICE

Steps:

• Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice.
• Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes.
• Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.

EMERIL'S NEW ORLEANS-STYLE RED BEANS AND RICE

Steps:

• Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
• Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
• Add more water if the mixture becomes dry and thick.
• After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
• Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
• Add more water if it becomes too thick. The mixture should be soupy but not watery.
• Remove the bay leaves and serve with steamed rice.