Shadows Red Beans And Rice Recipes

SHADOW'S RED BEANS AND RICE

Steps:

• Soak the beans overnight in water to cover.
• Drain and place in a heavy kettle.
• Add the ham,onion,celery,parsley, bay leaves, and garlic, and add water to the pot barely to cover contents.
• Bring to a boil, and then turn to simmer.
• Simmer uncovered for 2 hours.
• You may need to add a little water to keep from sticking.
• After the first 2 hours of cooking, add the butter, pepper, Worcestershire, and tabasco to the pot.
• Cover and cook on very low heat for 1 more hour.
• Serve over white rice cooked the following way:.
• This step should be preformed while the beans are cooking.
• Raw rice.
• Rinse rice 3 times in cold water.
• Add chicken boulion cube.
• Add tabasco sauce.
• Add file'.
• Bring rice to boil over medium high heat in water with boulion, tabasco, and file'.
• When bubbles disapear from the surface of the rice turn heat to low and cover.
• Let let cook for 20 minutes on this low heat.
• Remove from heat and let stand for at least 10 minutes but not more the 30 minutes.

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.

CHEF JOHN'S RED BEANS AND RICE

Steps:

• Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
• Heat vegetable oil in a large pot over medium heat. Cook and stir sausage in hot oil until oils slightly release from sausage and edges brown, 5 to 7 minutes. Stir onion, celery, and poblano pepper into sausage; cook and stir until vegetables soften and start to turn translucent, 5 to 10 minutes. Stir garlic into sausage mixture; cook and stir until fragrant, about 1 minute.
• Stir red beans, chicken broth, ham hock, bay leaves, black pepper, thyme, cayenne pepper, and hot sauce into the sausage mixture; bring to a boil, reduce heat to low, and simmer gently, stirring occasionally, for 1 1/2 hours. Add salt and continue simmering until beans are soft, meat is tender, and desired consistency is reached, 1 1/2 to 2 hours more. Season with salt.
• Spoon rice into bowls, ladle red beans mixture over rice, and top with green onion.