Post by Basketlady on Oct 2, 2010 19:20:10 GMT -5
Here is my recipe for Red Beans and Rice. I make this a lot and it freezes well, although I freeze just the beans and make the rice fresh each time.
1 pound dried red kidney beans
1/2 pound of ham, cubed
1 pound sausage, cubed (I use Hillshire Farms turkey smoked sausage or Amy Lou's chicken andouille sausage from Costco)
1 bunch of green onions, including tops, sliced
1 green pepper, seeded and chopped
5 stalks celery, chopped
3 medium onions, chopped
large pinch of thyme
4 bay leaves
1 1/2 tablespoon cajun seasonings (I use Tony Chachere's original Creole seasoning)
water to fill pot
white rice
Rinse beans and discard any bad ones. I slice the sausage in half, then cut it into chunks. Some people slice it, some prefer smaller pieces, some larger. Go with what your family likes. Put in crock pot and add other ingredients. Simmer for at least 8 hours.
You can also make this on the stove. Add the ingredients and cook for about 3 hours before mashing the beans. You may need to add water as the beans cook and as it thickens, watch the beans so they don't scorch.
About 60-90 minutes before serving, take a wooden spoon and mash about a quarter of the beans against the side of the pot to thicken the mixture. If they don't mash easily, cook longer and try again.
Make the rice in a separate pot. This is one recipe that I don't make using brown rice. The flavor just isn't right. For my family of 4, I make a cup of dried rice. This makes plenty for the four of us, with some left over. Although it should be noted that I don't usually eat this with rice, but just the beans (fewer carbs that way!)
Ladle the beans over rice and serve.
It's hard to believe, but all the vegetables cook away to nothing. The mashed beans thicken the sauce to a creamy consistency. It's even more flavorful rewarmed again the next day or frozen.
About 30 carbs for 1 cup of beans (not rice.)
Enjoy!
Michelle
1 pound dried red kidney beans
1/2 pound of ham, cubed
1 pound sausage, cubed (I use Hillshire Farms turkey smoked sausage or Amy Lou's chicken andouille sausage from Costco)
1 bunch of green onions, including tops, sliced
1 green pepper, seeded and chopped
5 stalks celery, chopped
3 medium onions, chopped
large pinch of thyme
4 bay leaves
1 1/2 tablespoon cajun seasonings (I use Tony Chachere's original Creole seasoning)
water to fill pot
white rice
Rinse beans and discard any bad ones. I slice the sausage in half, then cut it into chunks. Some people slice it, some prefer smaller pieces, some larger. Go with what your family likes. Put in crock pot and add other ingredients. Simmer for at least 8 hours.
You can also make this on the stove. Add the ingredients and cook for about 3 hours before mashing the beans. You may need to add water as the beans cook and as it thickens, watch the beans so they don't scorch.
About 60-90 minutes before serving, take a wooden spoon and mash about a quarter of the beans against the side of the pot to thicken the mixture. If they don't mash easily, cook longer and try again.
Make the rice in a separate pot. This is one recipe that I don't make using brown rice. The flavor just isn't right. For my family of 4, I make a cup of dried rice. This makes plenty for the four of us, with some left over. Although it should be noted that I don't usually eat this with rice, but just the beans (fewer carbs that way!)
Ladle the beans over rice and serve.
It's hard to believe, but all the vegetables cook away to nothing. The mashed beans thicken the sauce to a creamy consistency. It's even more flavorful rewarmed again the next day or frozen.
About 30 carbs for 1 cup of beans (not rice.)
Enjoy!
Michelle
Thanks, Michelle! Gail