Louisiana Green Beans Creole Recipe For Zwt 9 Food

LOUISIANA GREEN BEANS (CREOLE RECIPE FOR ZWT-9)

Steps:

• Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & sauté until onion is soft & golden brown.
• Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
• HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!

LOUISIANA GREEN BEANS

Steps:

• Cook green beans until tender, about 8-10 minutes; drain.
• In a skillet, combine green beans, tomatoes, celery, bell pepper and onion powder.
• Cook over medium heat 15 minutes, or until thoroughly heated.

LOUISIANA RED BEANS AND RICE

Steps:

• 1.Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. 2.Cook sausage, stirring constantly until no longer pink, about 5 minutes. 3.Add remaining ingredients, and water if necessary to thin out mixture. 4.Simmer for about 15 minutes, stirring occasionally. 5.Serve over cooked rice. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

CREOLE-STYLE WHITE BEANS AND ANDOUILLE SAUSAGE OVER RICE

Steps:

• Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
• Pass the hot sauce at the table for guests to use at their own discretion.

DAVID'S LOUISIANA RED BEANS AND RICE

Steps:

• 1. This recipe to me is best when using dry red kidney beans. Yes you can use canned but then the finished dish tastes of tin. SOOO, the night before you're going to make your Red Beans & Rice soak your dry beans in a larger container and make sure you rinse the beans first and remove any stems and such, then fill container with water so there is twice the water to/bean ratio. The next day you will have very little water as the beans have soaked it up. The water will have a reddish color to it, rinse in a colander under cold water and set beans aside.
• 2. Chop all of your meat and aromatics (onions, celery, bell pepper and garlic) just get it all ready for the cooking/browning process. I don't brown the ham hocks if you use them or my ham bone. The purpose of either of these is added flavor and some meat added as well. Also the added wonderful bone marrow adds so much to this dish. You can use whatever meat you want with this dish. I like the mix and each meat brings different levels and depth of flavor to the finished dish. If you want use the sausage. I've written this recipe to how I prefer to make it.
• 3. Brown your meat first by putting about 2 tablespoons of oil in the skillet and bring to a med/high heat. When it's hot enough you will see "dimples" in the oil. Brown all meat as evenly as you can. Do not over stir this. You are wanting the meat to actually get browned. This is very important to the flavor of this dish.
• 4. Next take the pot that you're going to make your final red beans in and make your roux. You want a medium color roux for this like a light brown in color, not as dark as you would make for gumbo. Once the roux is ready add your aromatics and cook until tender. About 5 minutes
• 5. When the aromatics are done add the browned meat to the mix and continue to cook another 5 minutes.
• 6. Add your beans to the mix and enough chicken stock to cover the mixture by about 1 - 2 inches. This is where i add the ham bone or ham hocks
• 7. Add all of your seasonings including the bay leaves and stir, bring to a simmer, lower heat to low and cover. Watch your heat as it can become too hot covered and you will have to put the heat to low. Check and stir from the bottom of the post every 10-15 minutes for an hour. You want a finished thick consistency not watery.
• 8. Make your rice. You want enough rice for each person to have 1/2 cup per serving.
• 9. Place about 1/2 cup of rice in the middle of a bowl and then ladle 1-1/2 cups of red beans and meat over the top. Garnish with chopped green onions or fresh parsley
• 10. Of course if you want you can always shortcut this and get a package mix of red beans and rice but I promise it's not near the same. But if you do pick one that doesn't have a TON of salt. Most do (I like Zatarain's products but they are way too salty. So to do this just follow the directions on the package and add your favorite meat.
• 11. Ah leftovers! This is one of the best dishes as leftovers. It gets better everytime you reheat it. Make sure you add water to the red beans/meat as it heats up. You will need to watch the texture for how much water or stock to add.

CREOLE GREEN BEANS

Steps:

• Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon., Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture.