Loaded Red Beans Food

FULLY LOADED RED BEANS & RICE

Steps:

• 1. Get a large pot. Pour entire box of chicken broth in. Set on stove on medium low.
• 2. Place beans in bowl of water and set aside.
• 3. Wash and dice or chop all vegetables. Add garlic, celery, onion, bell pepper to pot.
• 4. Sift through beans. Pull out the bad looking ones. Watch out for small debris. Add cleaned beans to pot. Discard bean water.
• 5. Cut salt pork into cubes. Use as much or as little as you want. I usually get 1 to 2 pounds of it. Add to pot.
• 6. Add ham to pot. I get the fully cooked version.
• 7. Add spices to pot. Add bay leaves. Stir.
• 8. Keep heat at medium until gently boiling. You will need to stir the pot several times.
• 9. VERY IMPORTANT: Add water as needed and you will need to add it off and on. I add somewhere between 6 and 7 cups as I cook it.
• 10. After a few hours of gently boiling, check beans for plumping. If they look plump, reduce heat and cover for 2 hours.
• 11. Beans will be fully cooked when they can be mashed and are no longer hard. Broth will be thickened.
• 12. For rice: I like to add mine in the pot at the end to suck up all the broth. I throw in a bag and let it cook for however long the package says. Five minute rice is quick and easy. If you wish to have rice as a side and not in the beans, make as directed in another pot or bowl.
• 13. Serve when done!

LOADED BAKED BEANS

Steps:

• Preheat oven to 375 degrees F. Cook bacon in large nonstick skillet until crisp. Remove bacon to paper towel. Remove all but 3 tablespoons bacon fat. Add onion and pepper and cook 5 minutes or until softened.
• Add beans, BBQ sauce, and half the bacon and bring to a boil.
• Transfer beans to 1 1/2-quart baking dish. Cover with aluminum foil and bake 20 minutes or until bubbling.
• Remove foil and top with cheese and reserved bacon. Bake 5 minutes or until cheese is melted.
• Sprinkle with green onion.

AUTHENTIC LOUISIANA RED BEANS AND RICE

Steps:

• Rinse beans, and then soak in a large pot of water overnight.
• In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
• Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
• Stir sausage into beans, and continue to simmer for 30 minutes.
• Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

LOADED RED BEANS

Steps:

• In a large pot add the dry beans, cottage butt and water. Bring to a boil. cover and reduce heat to med low.
• Add all seasoning and liquid smoke, cover and simmer 1 hour.
• Heat oil in a pan and add the sausage and sauté for 5-8 minutes or until lightly browned. Remove from heat and set aside.
• After 1 hour of cooking add vegetables, sausage and wine. Continue cooking 30 minutes. For more broth or thinner broth add water as needed.
• Remove bay leaves and serve over cooked basmati rice with Cheddar Pepper Cornbread.