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 | RED BEANS AND RICE |  | |
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| Ingredients: |
2 tablespoons vegetable oil
2 medium onions, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2.5 teaspoons garlic, minced
12 ounces pickled pork
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3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
2 quarts water
1 pound red kidney beans
Microwaved Rice
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| Procedures: |
Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat.
Add the onion, bell pepper, celery, salt and pepper to the pot.
Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes.
Add the garlic and cook for 1 to 2 minutes, stirring constantly.
Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high.
Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes.
Decrease the heat to maintain a simmer, cover and cook for 2-3 hours, stirring every 30 minutes.
Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking.
If you prefer an even creamier texture, mash some of the beans with a potato masher.
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| Notes: |
2015-10-04: a nice batch for the two of us with 4 quarts for the dungeon freezer.
2014-10-01: A nice batch for the two of us with some leftovers for the freezer.
2012-05-30: Our second batch!
2012-03-23: The first effort was excellent. We served it over fluffy rice
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12-03-2015
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