Tuesday, March 1, 2011

Red Beans and Rice

I now live in the south. Kind of. Ok, maybe not, but I still see southern cooking a lot around here. I've been trying to learn a few basics, and Red Beans and Rice is definitely one of them! This dish was REALLY good, and really cheap. No picture, sorry.

Red Beans and Rice

1 onion, chopped
3 stalks celery, chopped
1 bell pepper of any color, chopped, of course
14 oz kielbasa/sausage/fully cooked meat

some minced garlic
2 cans red beans, drained
1 can diced tomatoes
1-2 t Creole seasoning (homemade recipe below)
1 bay leaf
1/2 t dried thyme
1 C. water
1 t hot sauce

In a large dutch oven or stock pot, heat the oil over medium-high heat. Add the onion, green pepper, and celery and cook until softened. Add the salt, pepper, and garlic, and sauté another 2 minutes. Add the smoked sausage, and cook until the sausage begins to brown, about 5 minutes. Add the bay leaf, thyme, creole seasoning, beans, and water. Stir to combine. Cover and bring to a boil. Uncover, and reduce heat to medium-low. Let simmer (liquid should be gently bubbling) for about an hour, stirring occasionally. Liquid will reduce a little and thicken. Season to desired heat-level. Serve over rice.

This stuff (Creole seasoning) is amazing, and you can use it on a million things. I sprinkled some on a sweet potato cut up like fries, and they were the bomb diggity. (400 degrees, 20 minutes or so) Also I seasoned some roasted chick peas with it and it was good. But just salt and dried rosemary was better.

Creole Seasoning
2 Tbs celery salt
1 Tbs paprika
1 Tbs coarse sea salt
1 Tbs ground black pepper
1 Tbs garlic powder
1Tbs onion powder
2 tsp cayenne pepper
½ tsp allspice

Mix all ingredients together. Store in an air-tight container. Will last for up to six months.


No comments: