Red Beans Rice With The Boss Food

RED BEANS AND RICE

Steps:

• Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.
• In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
• Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
• Serve over rice and garnish with green onions.

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.

RED BEANS & RICE WITH TVP

Steps:

• Soak the beans in plenty of water overnight. Drain and rinse well.
• Cook the soaked beans in a large pot with the onion, garlic and boiling water.
• In a separate pot, cook the brown rice according to package directions.
• After beans have cooked 45 minutes, add TVP, chili powder and cumin. Continue cooking until beans are tender, about 20-30 more minutes.
• Most of the liquid should have cooked into the beans and TVP. Add salt to taste.
• Mix the cooked rice with the cooked beans, add a pinch of cayenne or hot sauce if desired.

RED BEANS & RICE

Steps:

• Prepare the beans the night before. Clean and pick through the beans.
• Rinse several times in water to clean.
• In a large mixing bowl, combine the beans, with enough water to cover by 1 inch, the wine, onions and garlic, parsley, green onions and mint.
• Soak overnight covered in the refrigerator.
• The next morning, in an 8 quart pot, saute the ham bone and scraps in the bacon drippings.
• Pour the bean mixture (including all the water and seasoning) into the pot.
• Add enough meat stock to cover the beans by 2 inches.
• Reduce heat when it comes to a boil.
• Cover and simmer for 2 hours or until tender, stirring occasionally so the beans won't stick and burn.
• Season to taste with salt and hot sauce.
• To thicken, remove one cup beans and place in blender and puree.
• Return them to the pot and stir.
• Serve over cooked rice with chopped onions and hot sauce.

RED BEANS & RICE WITH "THE BOSS"

Steps:

• Make salad (optional), set in refrigerator to chill. Follow directions to cook red beans & rice mix in large pot. Meanwhile, using a saute pan heat up oil and cook onions through then add to pot. Clean the saute pan then cook kielbasa adding water to keep from burning. Once red beans & rice have cooked stir in kielbasa. Serve with house salad and slices of ciabatta bread.

THE VERY BEST RED BEANS AND RICE

Steps:

• Cover the beans with ample water and soak overnight. Rinse beans and set aside.
• In a large pot, cook the bacon until done. Remove the bacon slices and set aside to cool. Reserve the bacon grease for the next step.
• Reduce heat to medium. Add yellow onions, celery and green bell peppers. Season with the pepper and cayenne and cook until vegetables start to become translucent, about 5 minutes,.
• Add the bay leaves, parsley and thyme. If you are using fresh andouille, add now and brown (about 4 more minutes). If using smoked (pre-cooked) sausage, wait until step 7.
• Add the garlic and cook for another minute.
• Add water/stock, beans, and reserved bacon (chopped) and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally 1 and a half hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.).
• Add smoked sausage (if not already added in step 3). Adding this later, keeps it from overcooking and getting too tough. Cook another 30 minutes or until beans become tender and start to thicken.
• Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Cook until the beans are tender and creamy, about 15 to 20 minutes. Add vinegar and stir. Add salt to taste.
• Remove from the heat and serve over rice with green onions as a garnish.

RED BEANS AND RICE WITH GARLIC

Steps:

• In large bowl, place beans and enough water to cover by 2 inches.
• Cover and socak for 8 hours.
• Drain beans; transfer to 7-quart sacuepot.
• Add enough water to cover by 2 inches.
• Heat to boiling on high.
• Reduce heat to medium-low; simmer 1 1/2 to 2 hours or until beans are tender.
• Set sieve over large bowl.
• Into sieve, drain beans; reserve liquid.
• In same saucepot, heat oil on medijm-high.
• Add 2 cloves garlic and cook 3 minutes; finely chop remaining garlic and reserve.
• To saucepot, add sun-dried tomatoes, onion, paprika, ground red pepper, and beans.
• Cook 3 minutes, stirring gently.
• Add 4 cups reserved liquid and chopped garlic; heat to boiling.
• Stir rice into bean mixture.
• Cover and cook on low 25 to 30 minutes or until rice is cooked through, stirring occasionally.
• Season with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper.

QUICK RED BEANS AND RICE

Steps:

• Heat a large nonstick pot over medium-high heat.
• Place onion and garlic into a food processor and pulse on and off to mince. Add to the heated pan. Chop bell pepper finely in the processor and add to pan. Repeat with the celery.
• Stir vegetables well and add 2 tablespoons water. Cook until soft, 6 to 10 minutes.
• Place 1/2 of the beans and tomatoes into the food processor. Process until all beans are coarsely chopped, just short of pureed.
• Stir the blended beans, whole beans, remaining tomatoes, hot sauce, thyme, oregano, smoked paprika, salt, black pepper, and cayenne. Cover tightly, reduce heat to lowest setting, and cook until flavors combine at least 30 minutes. Stir every 5 or 10 minutes.