Creole Pinto Beans And Rice Sallye Recipes

CREOLE PINTO BEANS

Steps:

• Heat the coconut oil in a Dutch oven set over medium heat. Add the leeks, carrots and celery, and saute until soft, about 5 minutes. Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute 2 more minutes.
• Add the mushroom broth, beer, tomatoes and pinto beans. Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour.
• Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes. Season with 2 tablespoons of the miso paste and some pepper. Taste and add more miso as needed.

PINTO BEANS AND RICE

Steps:

• In a large skillet, saute onion in oil until tender. Remove from the heat; stir in ketchup, brown sugar, mustard, liquid smoke if desired, salt and pepper. Stir in rice and beans. , Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

CREOLE PINTO BEANS AND RICE (SALLYE)

Steps:

• 1. Place beans in colander, run cold tap water over while sorting to remove any stones or other foreign debris. Do not skimp on rinsing to avoid contamination from grower. Place beans in large heavy dutch oven or stew pot and cover with water to completely cover up to 2" above beans. NOTE: BEANS WILL ABSORB A LOT OF LIQUID WHILE COOKING.
• 2. Place pot on high heat and bring to a rolling boil When water is boiling, add creole seasoning and tomato sauce, stirring well to blend into liquid. Turn heat to low so beans just simmer. Cook for 3 hours, checking often and adding more water if needed
• 3. AFTER 3 HOURS: Put 1 tablespoon oil in heavy skillet and heat to medium high. Cut sausages into 1" thick "silver dollar" pieces and place in skillet Peel and cut onion into thin wedges; separate pieces and add to skillet Remove stem, seeds and veins on bell pepper, cut into thin wedges and add to skillet Cook until sausage is beginning to brown and veggies are softening.
• 4. Add sausages and vegetables to beans and stir to blend well. Cook for another hour until beans and veggies are soft. Again, add water if needed to keep liquid up to 2" above beans. Beans will thicken the liquid while cooking.
• 5. Can be served as a main or side dish. I made cornbread and steamed rice to serve with our meal today.