Red Beans And Rice

[Dinny Bossa Nova]

Anybody got a good recipe?

I'm smoking some andouille sausage today that I have been making this week. Got some neckbones to smoke with it.

I love red beans and rice, but when I order it in a restaurant, it is usually too spicy. I have found that the andouille they use is already too hot, and makes the entire dish unbearable. (yes, i'm a woos)

I'd like to wind up at a medium spicy level. When my taste buds are blistered, they no longer work for me.

I believe there are better cooks here than google.

Ideas?

Dinny

[HonestChieffan]

Spicy is good. If too spicy drink cold beer.

[Stewie]

Someone needs to reverse engineer Popeye's Chicken RB&R. I don't know if they're the real deal, but I love them.

[Dinny Bossa Nova]

Originally Posted by Stewie

Someone needs to reverse engineer Popeye's Chicken RB&R. I don't know if they're the real deal, but I love them.

I love Popeye's, but their beans are all mashed into a paste. The seasoning is near perfection.

Dinny

[Baby Lee]

Originally Posted by Stewie

Someone needs to reverse engineer Popeye's Chicken RB&R. I don't know if they're the real deal, but I love them.

Title: Popeye'S Red Beans And Rice
Yield: 4 Servings

Ingredients

1 beans:
30 oz red kidney beans
1 1/2 ts white pepper
1/4 ts paprika
4 tb butter
1/4 ts garlic powder
1 rice:
1 1/2 c quick-cooking rice
1 1/2 c water
2 tb butter
1/2 ts garlic salt

Instructions

Pour the beans with their liquid into a large saucepan. Turn the
heat to medium. Add the pepper, paprika, butter and garlic powder.
When the beans begin to boil, use a fork to mash some of them against
the side of the pan. Stir the mixture constantly. In about 20
minutes, the beans will reach the consistency of refried beans.
Prepare the rice, using the 2 tbsp butter and and 1/2 tsp garlic salt
instead of following package

directions. To seve, pour 1/2 cup of beans into a bowl and scoop the
same amount of rice on top of the beans.

Recipe By : More Top Secret Recipes

_______________________-

3 (16 oz.) cans red beans - 2 cans with liquid, 1 can drained
1/2 to 3/4 lb. smoked ham hock
1 1/4 C. water
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/4 tsp. red pepper
1/2 tsp. salt or to taste
1/4 C. + 1 T. lard
1/4 tsp. freshly-ground black pepper
4 to 5 C. long grain rice, cooked and drained

Pour 2 cans of beans with their liquid into a 2-quart saucepan. Add smoked ham hock and water. Simmer over medium heat for 1 hour until the meat starts to loosen from the bone.

Remove from heat and cool until the hock is cool enough so the meat may be removed.

Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. Beans should be chopped and liquid thick. Add the third can of beans that have been drained of their liquid. Process just for a second or two; you want these beans to remain almost whole.

Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.

Serve over rice.

[Stewie]

Originally Posted by Baby Lee

Recipe By : More Top Secret Recipes

_______________________-

3 (16 oz.) cans red beans - 2 cans with liquid, 1 can drained
1/2 to 3/4 lb. smoked ham hock
1 1/4 C. water
1/2 tsp. onion powder
1/2 tsp. garlic salt
1/4 tsp. red pepper
1/2 tsp. salt or to taste
1/4 C. + 1 T. lard
1/4 tsp. freshly-ground black pepper
4 to 5 C. long grain rice, cooked and drained

Pour 2 cans of beans with their liquid into a 2-quart saucepan. Add smoked ham hock and water. Simmer over medium heat for 1 hour until the meat starts to loosen from the bone.

Remove from heat and cool until the hock is cool enough so the meat may be removed.

Place the meat, beans and liquid in a food processor. To the mixture add onion powder, garlic salt, red pepper, salt, and lard. Process for only 4 seconds. Beans should be chopped and liquid thick. Add the third can of beans that have been drained of their liquid. Process just for a second or two; you want these beans to remain almost whole.

Pour bean mixture back into to pan and cook slowly on low heat stirring often until ready to serve.

Serve over rice.

Thanks BL. The second one sounds good. The first one didn't seem spicy enough or fatty enough.

[runnercyclist]

Here is my friend's recipe for RB&R. He is an up and coming cajun chef. He knows a thing or two about this style of food.


Red Beans and Rice
Prep Time: 20 min Inactive Prep Time: 0 min Cook Time: 2 hr 30 min Level:
Intermediate Serves:
8 servings Ingredients
1 pound dried red beans, rinsed and sorted over
3 tablespoons bacon grease
1/4 cup chopped tasso, or chopped ham
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water
4 cups cooked white rice
1/4 cup chopped green onions, garnish
Directions
Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.

[cdcox]

Originally Posted by runnercyclist

Here is my friend's recipe for RB&R. He is an up and coming cajun chef. He knows a thing or two about this style of food.


Red Beans and Rice etc.

This recipe sounds like a good starting point, especially if you don't like things too spicy-- maybe cut back on the garlic.

Personally, I'd leave all the garlic, go heavier on the cayenne, and have a bottle of Frank's nearby.

[kstater]

Call me a cheat, but I like the mix that Zattarans(sp?) puts out.

[Predarat]

Originally Posted by kstater

Call me a cheat, but I like the mix that Zattarans(sp?) puts out.

Thats some good stuff, I use that all the time. That or I buy a large side at popeyes and take it home. Though there are some great recipies on here so i may try one of those.

[Jilly]

My dad makes awesome red beans and rice...but...I fear it is too late for me to get this recipe for you.

[BucEyedPea]

Quick coooking rice is devoid of B Vitamin complex. Subsitute that with authentic brown rice.

[Baby Lee]

Originally Posted by BucEyedPea

Quick coooking rice is devoid of B Vitamin complex. Subsitute that with authentic brown rice.

Sorry, missed where Stewie asked for Popeye's recipe, except with plenty of B Vitamin complex.

[JimNasium]

Originally Posted by BucEyedPea

Quick coooking rice is devoid of B Vitamin complex. Subsitute that with authentic brown rice.

Not with red beans...that's blasphemy. Long grain white rice in a rice steamer is the only way to go for cajun/creole.

[Dinny Bossa Nova]

Originally Posted by JimNasium

Not with red beans...that's blasphemy. Long grain white rice in a rice steamer is the only way to go for cajun/creole.

I couldn't agree with you more, Nas. I have an electric steamer that I use for fish, seafood and vegetables, and I discovered that there is no better way to prepare rice.

Dinny