Louisiana Style Red Beans Rice With Braised Kale Food

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.

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.

LOUISIANA-STYLE RED BEANS & RICE WITH BRAISED KALE

Steps:

• • Wash and dry all produce. • Halve, core, and finely dice bell pepper. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Drain and rinse beans. Remove and discard any large stems from kale.
• • In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• • While rice cooks, heat a drizzle of oil in a medium pot over medium-high heat. Add bell pepper and cook until lightly browned and slightly softened, 4-5 minutes. • Stir in scallion whites and half the garlic; cook until fragrant, 30 seconds. • Stir in tomato paste, paprika, celery salt, and Blackening Spice. Cook until thoroughly coated, 30 seconds more.
• • Add beans to pot with aromatics; cook, stirring, until combined. Add 2 stock concentrates (4 for 4 servings) and ½ cup water (¾ cup for 4). Bring to a simmer, then reduce heat to medium low. • Cook, stirring occasionally, until thickened, 8-10 minutes. Stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper. TIP: If stewed beans are too thick, add another splash of water.
• • Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add remaining garlic and cook until fragrant, 30 seconds. • Stir in kale, ¼ cup water (1⁄3 cup for 4 servings), and remaining stock concentrates. Cook, stirring occasionally, until liquid has evaporated and kale is wilted and tender, 5-7 minutes. • Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper to taste.
• • Fluff rice with a fork; season with salt and pepper. • Divide rice, stewed beans, and kale between bowls. Dollop beans with sour cream. Drizzle with hot sauce to taste. Sprinkle with scallion greens and serve.

BRAISED KALE AND BEANS

Steps:

• Cut tough stems off kale and discard. Stack leaves, roll tightly and cut crosswise into 3/4-inch strips. Transfer to a large bowl and cover with cold water; swirl to remove grit. Drain in a colander. Clean a second time if water in the bowl looks visibly dirty.
• Heat oil in a saucepan over medium heat. Add onion and a pinch each of salt and pepper. Cook, stirring often, until golden brown around the edges, about 3 minutes. Add garlic and sage; cook and stir until fragrant, about 1 minute.
• Stir in vegetable both, scraping up any browned bits from the bottom of the saucepan. Cover, reduce heat to low, and simmer, about 5 minutes. Increase heat to medium and add the kale. Season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender but not soft, about 3 minutes.
• Uncover saucepan; stir in beans and hot sauce. Stir until beans are heated through, 2 to 3 minutes. Season with salt and pepper.

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, briong water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

LOUISIANA RED BEANS AND RICE

Steps:

• Place the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
• Drain the beans and put them in a large heavy pot with the ham hocks, adding just enough cold water to cover (about 2 quarts). Add the onion, celery, green pepper, cayenne, parsley, thyme, bay leaves, garlic, green onions, and several shakes of red pepper sauce; give everything a good stir to combine. Simmer, uncovered, until the beans are tender and starting to thicken, about 21/2 hours. You want the beans to be almost overcooked, like they are getting ready to burst. Stir the beans occasionally to prevent scorching on the bottom of the pot. Add about 1 cup of water toward the end of cooking if the mixture appears too thick or dry.
• Mash about 1 cup of the cooked beans against the side of the pot with a wooden spoon, this makes the broth thick and creamy. Toss in the sausages and cook for another 30 minutes to heat them through. Adjust the seasoning, if needed. Serve the red beans in a wide bowl over some steamed white rice and garnished with chopped green onion.

LOUISIANA BEANS AND RICE

Steps:

• Combine the drained beans, water, onion and garlic in a large pot.
• Bring to a boil for 12 minutes.
• Reduce heat and simmer for 1 hour.
• Add remaining ingredients except for rice and parsley.
• Stir to mix pepper, tomato sauce, worcestershire sauce and spices with beans.
• Simmer and additional 1 to 1-1/2 hours until beans are tender and liquid is thick.
• Spoon beans over rice and sprinkle with additional chili powder and cumin, if desired.