Southern Red Beans and Rice
Southern Red Beans and Rice
Prep time: 10 min Cook time: 2 hours Yield: About 4 to 6 servings
Ingredients
1 pound of dried red kidney beans
1/2 pound of bacon, chopped
1 large onion, chopped
1 green bell pepper, chopped
1 large stalk of celery, chopped
2 cloves of garlic, minced
Freshly cracked black pepper, to taste
1/4 teaspoon cayenne pepper, or to taste, optional
1 teaspoon dried basil
2 bay leaves
1/2 tablespoon of canola oil
1 package (14 oz.) smoked sausage or Andouille sausage(very spicy), ham bone, ham hocks, hamchunks, or any combination
2 quarts of water
1/4 cup (1/2 stick) butter, optional
Kosher salt to taste, if needed – BUT ONLY AT THE END!
Hot, cooked rice
Sliced green onion, for garnish, optional
Hot sauce, for the table
Instructions:
Rinse and sort beans and place into a deep pot, adding water to cover beans plus about an inch or so. Discard any malformed or floating beans.
Do not add any seasonings or salt! Bring to a boil; boil for 5 minutes uncovered, turn off heat, cover and let soak for one hour. Drain and set aside in a large pot.In a separate skillet, cook the bacon until lightly cooked and still limp. Add the onion, bell pepper, and celery to the bacon and sauté the veggies until tender. Add the garlic, black and red pepper, basil and bay leaf into the vegetable mixture and let seasoning meld with the veggies for about 3 minutes, stirring. Add the bacon, veggie & seasoning mixture to the pot of beans. Meanwhile slice sausage in half lengthwise and cut into 1/4-inch chunks. Add oil to skillet you used for the veggies and lightly brown the sausage. Transfer to the bean pot. If you have any leftover ham chunks, cut those up too, brown them and add them in.
Add 2 quarts of fresh water and bring to a boil. Reduce heat to a simmer and cooked uncovered for 1-1/2 to 2 hours, or until beans are tender and slightly thickened. When beans are just about done, slide in a half stick of butter. The butter adds richness to the beans and makes them just super delish, but is totally optional if you want to leave it out. They are good without it. If you need to thicken them up more, just remove about a cup of the beans and mash them with a fork, returning them to the pot. Serve over hot, cooked rice and garnish with sliced green onion, if desired. Pass hot sauce at the table.
~Cook’s Notes~
Note: Do not add any salt until the end, and then only if it needs it. There is some salt present from all the meats involved, so taste and adjust your seasonings toward the end of cooking, adding salt here if needed. I very often find that the pot needs no additional salt at all. Taste, add salt if needed, taste again and adjust seasoning as needed.
Serving Suggestion:
Genoa Style Minestrone Soup
Genoa Style Minestrone Soup
Cook Time 2 – 3 hours, Serves 6 – 8
Ingredients:
4 quarts water
1 pound ham
1 pound bony chicken parts
1/4 pound sliced prosciutto or bacon
2 cups diced potato
2 cups sliced celery
1 16 oz. can stewed tomatoes with juice (unseasoned)
4 small zucchini, sliced in 1/2 -inch pieces
1 1/2 cups sliced leeks
1 pound Italian (Romano) green beans or lima beans, or whatever you may have in your pantry kidney, black beans, navy beans . Canned is good.
1/2 cup salad
macaroni (ditalini,” Little thimbles” in Italian. A smaller cousin of elbow macaroni, ditalini is a straight smooth tubular shape.)
1 pound fresh peas, shelled
3 to 4 cups shredded white cabbage
2 teaspoons salt
1 teaspoon oregano
½ teaspoon basil
Pesto sauce
Directions:
Combine water, ham, chicken, and prosciutto, and bring to boiling.
Cover and simmer 2 hours.
Strain and reserve stock; discard bones.
Bring stock to boiling and add potatoes; cover and simmer 10 minutes.
Remove cover and add celery, zucchini, leeks, green beans, and macaroni and simmer 5 minutes.
Stir in peas and cabbage and cook 4 or 5 minutes more.
Salt and pepper to taste.
Beef Cabbage Carrot Soup
Beef Cabbage Carrot Soup
Total time:3 hrs. 30 mins
Prep time: 30 mins
Cook time: 3 hrs.
This is a delicious, hearty soup full of cabbage, carrots, ground or left over roast beef and onions. Tomato base and just the right amount of herbs and spices. Beef provides flavor and protein for this delicious soup made with cabbage, vegetables, herbs, and wine. The soup is slow-simmered for 3 hours to tenderize the beef, so plan ahead. This is a restaurant favorite. Wonderful served with … warm crusty buttered bread.**
1 lb. beef cut in small cubes or 1 1/4 lb. course or chili ground beef 85-15 (1/2 inch or less drain off fat)
1 medium head cabbage (chopped)
1 sweet onion (sliced)
4 -6 carrots (sliced)
2 stalks celery (sliced)
1/2 cup good red wine
1 quart (4 cups) beef stock
1 cups chicken stock.(optional, contrasting flavors are always best)
1 (16 ounce) can red kidney beans, undrained (optional, I drain them, and use ½ can of the beans)
3 ounces tomato paste
Water as needed
1 (28 ounce) can tomatoes, chopped and liquid added to soup (I use stewed tomatoes, plain)
Worcestershire sauce to taste.
1/4 teaspoon black pepper
3/4 teaspoon onion powder
1/4 teaspoon garlic powder
Directions:
Chop onion, cabbage, carrots and celery. Sauté in 2 tbsp. olive oil. (Do not brown!) Just sauté till the vegetables are tender. Remove to Large Pot.
Use same pan as above and cook beef then drain off fat. Add to Pot.
Add remaining ingredients to the large pot and stir well. This is a thin water based soup.
Bring to a boil, then reduce heat to a simmer. Simmer till all vegetables are very tender. Taste to check and adjust seasoning. Add as necessary. Serve with a crusty bread and butter. Enjoy!
**You can also add a few Brussels Sprouts to this dish. Cooked with the soup, they enhance the flavor tremendously.
Crab Stuffed Mushrooms
Crab Stuffed Mushrooms
2 (12 count each) packages of mushroom stuffer caps
6 tablespoons of butter, divided
1/2 cup of chopped onion, finely minced
1/4 cup of chopped green bell pepper, finely minced
2 slices of white or white wheat bread, toasted
1/2 pound of fresh lump crabmeat
1 egg
Pinch of salt
1/4 teaspoon freshly cracked black pepper
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1/2 teaspoon of Old Bay seasoning
Couple shakes of dried parsley
1 tablespoon of dried bread crumbs
1 tablespoon of shredded Parmesan cheese, optional
Lemon wedges
Preheat oven to 350 degrees F.
Heat 1 tablespoon of the butter in a large skillet over medium heat and add the onion and bell
pepper; cook until softened, remove from heat and set aside to cool slightly. Meanwhile, toast
the bread slices, sprinkle each piece with a good spray of water to wet them thoroughly and
set aside in a bowl to let sit for about 2 minutes. Pick through the crabmeat to check for stray
cartilage and shell; set aside.
Melt the remaining butter. Squeeze out the bread and break it up. Add the egg to the bread
and mix. Add the salt, pepper, Cajun seasoning, Old Bay, and parsley; carefully turn until well
mixed. Add the crab and half of the melted butter, gently mix.
Brush the tops of the mushroom caps with the butter and bake at 350 degrees F for 5 minutes.
Remove, flip the caps over and brush with butter. Using a small cookie scoop, scoop out the
crab mixture and top each mushroom cap. Sprinkle with a tiny bit of bread crumbs and a tiny
sprinkle of Parmesan, or slices of brick or provolove cheese if desired. Drizzle top with remaining butter.
Bake at 350 degrees F about 20 minutes, or until mushroom has give to it and is cooked
through. Serve warm with wedges of lemon.
Oxtail and Lentil Soup
Oxtail and Lentil Soup Recipe
Oxtails provide the flavor boost to this hearty soup of lentils, brown rice, and other vegetables. Serve with a salad for a filling meal.
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 45 minutes
Ingredients:
1/2 cup oil or shortening
2 pounds oxtails
2 cups chopped onion
1/2 cup chopped parsley
1/4 cup chopped bell pepper
1 cup raw brown rice
1 gallon ham stock or meat stock
2 Tablespoons Worcestershire sauce
1 Tablespoon minced garlic
1 large turnip, peeled and cut into 1/2-inch chunks
2 cups grated carrots
1 pound dry lentils, washed and picked over
2 medium-sized ripe tomatoes, peeled and seeded
Salt to taste
Louisiana hot sauce or ground cayenne pepper to taste
Preparation:
In a large, heavy pot over medium-high heat, heat the oil, and brown the oxtails. Then remove them and set aside.
In the same pot, saute the onions, parsley, and bell pepper until the onions are clear. Stir in the brown rice, then add the stock, Worcestershire, garlic, turnip, carrots, and lentils. Bring to a boil, then add the oxtails. Squeeze the tomatoes into the pot, add the salt and hot sauce, and stir. Reduce the heat to low, cover, and let simmer for at least 2 hours, stirring occasionally.
The soup is ready to serve when the rice and lentils are tender.
10 servings