Meal Zeal

April 18, 2010

Slow-Cooked Red Beans and Rice

Filed under: Uncategorized — jenseyt @ 5:26 pm

Even though I omitted some of the spices–namely allspice and cloves–from Gourmet’s recipe, this was still a little “spicier” than I remember the red beans & rice of my youth (growing up in Louisiana, where it was often served for lunch in the school cafeteria). Another adaptation was using the slow cooker rather than simmering on the stove.  So the recipe ended up as follows.

  • 1 pound dried red kidney beans
  • 1 large onion, chopped
  • 4 large cloves garlic, minced
  • 3 pale green inner celery ribs with leaves, chopped
  • 6 C of a mixture of low-sodium chicken broth and water (I did 4 C broth–because that’s what I had on hand–and 2 C water.)
  • 4 bay leaves
  • 1 T dried thyme
  • 2 t dried oregano
  • 1 t Tabasco sauce
  • 3/4 t garlic powder
  • 1/2 ground black pepper
  • 1/4 t cayenne
  • 2 t salt
  • 1 pound smoked turkey sausage, sliced

In a bowl soak beans in water to cover by 2 inches for around 8 hours. Drain and rinse. In bowl of a slow cooker combine all ingredients except sausage.  Cook on high setting 2 hours and then turn down to low setting and cook for an additional 10 hours.  (I actually just cooked on low for around 14 hours because that worked better with bedtime.  I did need to add a little more water at one point–around 8 hours in–to keep all beans covered.) When beans are done, remove a cup of them and mash in a bowl.  Then return to the slow cooker along with the sausage slices and simmer until sausage slices are heated through–around 10 more minutes.

I served over long-grain brown rice, cooked “perfectly,” thanks to Pinch My Salt author’s helpful post, and with the cornbread from King Arthur Flour’s Whole Grain Baking:

  • 2 C whole cornmeal
  • 1 C whole wheat pastry flour
  • 1 C unbleached all-purpose flour
  • 2 t baking powder
  • 1 t baking soda
  • 1 t salt
  • 2 C buttermilk (I used plain kefir.)
  • 1/4 C honey
  • 2 large eggs
  • 1/2 C unsalted butter, melted (I used Earth Balance vegan buttery sticks)
  • 1 T grease for the pan

Preheat oven to 450. Place 9-inch cast-iron skillet in oven.

Whisk together dry ingredients in a large bowl.  Whisk together wet ingredients in a separate bowl.  Add wet, all at once, to dry, stirring quickly and lightly just until batter is evenly combined.

Remove skillet from oven and place the tablespoon of grease into it.  Swirl the pan around so the grease melts and covers the bottom and sides. (I used a paper towel to spread evenly.) Carefully transfer the batter to the hot pan and return it to the oven to bake until the top is golden brown and a cake tester inserted in the center comes out clean–around 30 minutes.


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