Again looking for a red beans and rice recipe that is delicious? How to make it not too difficult. If wrong processing then the result is not delicious. Whereas the delicious red beans and rice should had aroma and taste that could provoke everyone’s taste.

{ There are many little things that can affect the taste quality of red beans and rice, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want to prepare red beans and rice which is delicious as long as you know the trick and how to make this dish can be serving special.

Ingredients and seasonings required in prepare

1. Use 1 lb soaked red beans
2. Prepare 3 quarts chicken stock
3. Take 2 small white onions, chopped
4. Take 1 bell pepper, chopped
5. Use 4 stalks celery, chopped
6. Take 4 bay leaves
7. Use 1 lb andouille sausage
8. Prepare 4 cloves garlic, finely minced
9. Take 2 smoked ham hocks
10. Prepare chopped parsley
11. Use 2 teaspoons ground dry thyme
12. Prepare 2 teaspoons cayenne pepper
13. Prepare 1 teaspoon cumin
14. Prepare 1 tablespoon salt
15. Prepare 1 tablespoon fresh ground black pepper
16. Prepare Sliced Green Onions
17. Prepare Cooked Rice
18. Use Tabasco
19. Prepare Butter

Cook, stirring frequently, until the onions and. The beans would be seasoned with the left-over hambone from Sunday's traditional ham supper. Today, red beans and rice is a staple in homes and restaurants around the state. It is a common Monday special in both fine dining and casual eateries.

Instructions to cook Red Beans and Rice:

1. Brown andouille in a large crock pot, remove when browned on all sides, reserve.
2. Add onions and sweat with a bit of salt until translucent in butter.
3. Add celery, bell pepper, and garlic. Cook until fragrant.
4. Add cayenne, cumin, dry thyme, and pepper. Stir to combine.
5. Add chicken stock to pot, as well as the ham hocks, bay leaves, and the soaked red beans, bring to a boil and cover, stirring occasionally.
6. When beans are cooked through and tender, remove bay leaves and ham hocks (reserve the hocks), then use an immersion blender or your wooden spatula to break a portion of the beans down to give the dish a creamy texture. Reduce heat to a bare simmer.
7. Slice reserved andouille, and break ham hocks down, removing the meat from the bones. Discard bones and skin. Add meats back to pot and stir to combine.
8. When meat is brought up to temp (about 5 minutes), add chopped parsley, stir, and serve immediately over rice. Top with green onions and tabasco/crystal hot sauce to taste.
9. Done and ready to serve!

Add remaining oil, then the garlic and onions. Sauté over medium heat until onions become transparent and limp. In a large nonstick skillet, saute the onion, green pepper and garlic in oil until tender. Stir in the beans, salt, cumin and pepper. Heat vegetable oil in a large stockpot or Dutch oven over medium heat.

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