Rice and red beans is a recipe that dates back thousands of years, being traditionally a New Orleans dish, usually served on Monday night at a family salivating waiting in anticipation of hitting the table. This does not mean that this dish is only for those who has the culture is to eat red beans and rice, today I’ll show you how to quickly and easily a plate of red beans and rice which will enjoy the entire family.
Many of the initial creations of rice and red beans recipes have been simply trial and error with various ingredients to make the most delicious meal. As such, there are many variations of red beans and rice which try and sit free to experiment a bit with the ingredients of bits (but not to go too far) to create a dish that love.
1 Pound of beans 1 onion, chopped 1 chopped pepper Celery 5 ribs, chopped As much garlic as it wishes, chopped (like batch, 5 or 6 teeth) 1 ham smoked big hock, 3/4 pound of beef and pickle style criollo (pickled pork meat), or 3/4 pounds smoked ham, sliced, for seasoning 1-1 to 1 / 2 pounds mild or hot smoked ham or andouille, cut on the bias thyme 1/2 to 1 teaspoon dried leaves, crushed 2 leaves of laurel Some dashes Worcestershire sauce red pepper and pepper to taste 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper
If you like their food to be spicy feel free to add some Tabasco or hot sauce to the plate to give it that little kick.
It is better to have 2-3 days to prepare this dish, it requires some early preparation and time’s foot before served.
At first place beans in a large bowl that keeps them easily with leftover. Fill the container with water until the grains are covered with water in addition to about 1-1/2 inches of water over them. Leave the beans to soak for about 8 hours or if it is possible to let soak overnight. Soaking beans not only makes them much better eat, ceases to cause flatulence so that enjoyment of this dish.
Once the beans have been soaked for 8 or more hours, drain the water from the pot and fill in with fresh water to ensure that the beans are completely covered by water. Boil the beans for about 45-55 minutes until slightly tender but not falling apart.
While the beans are still boiling in the pot, sauté onion, celery, and ball of peppers in a frying pan until the onions turn translucent. Add the garlic and cook for 2 minutes more.
Then they have cooked beans and water drained, add cooked vegetables to beans in the pot, then add the ham and meat to the pot with them, put all the spices into the pot and fill with enough water to cover everything.
This lead to boiling and boil for 2-3 hours or until it is nice and creamy, stirring every few minutes for the food not stick to the bottom of the pot and burn. If the beans are old (6 months or more) you will probably not get creamy, the best way to overcome this problem is to get on a cup of beans, mix them up then re add them to the pot.