Post by Guvmintcheeze on Nov 17, 2014 15:58:19 GMT
Shotgun Red Beans And Rice
1 lb red kidney beans or 1 lb other red beans
SEASONING MIX
2 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne
3 cups chopped onions, in all
1 cup chopped green bell pepper
1/2 cup chopped celery
8 1/2 cups defatted chicken stock, in all
2 cups grape juice, in all
4 cups cooked long-grain white rice
Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
As the beans absorb the water; they'll more than double in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Drain the beans and set them aside.
Preheat a heavy 5-quart pot, preferrably non-stick, over high heat to 350 degrees, about 4 minutes.
Add 2 CUPS of the onions, the bell peppers, and the celery, and 1 TABLESPOON of the seasoning mix.
Stir and cook until the vegetables start to turn brown, about 5 minutes.
Add 1/2 CUP of the stock, scrape the bottom of the pot to clear all the browned bits, and cook 3 minutes.
Add the REMAINING 1 cup of onions, stir, and cook 5 minutes.
Add the drained beans, 5 CUPS of the stock, and the REMAINING seasoning mix.
Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking.
Add 1 CUP grape juice and continue to cook for 25 minutes.
CAUTION: At this point, the starches in the beans start to break down and sticking will occur more often.
It is therefore important to check and clear the bottom of the pan frequently.
Add the REMAINING stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30 to 35 minutes.
Serve over the rice.
1 lb red kidney beans or 1 lb other red beans
SEASONING MIX
2 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne
3 cups chopped onions, in all
1 cup chopped green bell pepper
1/2 cup chopped celery
8 1/2 cups defatted chicken stock, in all
2 cups grape juice, in all
4 cups cooked long-grain white rice
Day 1: Add enough water to the red beans to cover them by 3 or 4 inches, and soak overnight in the refrigerator.
As the beans absorb the water; they'll more than double in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Drain the beans and set them aside.
Preheat a heavy 5-quart pot, preferrably non-stick, over high heat to 350 degrees, about 4 minutes.
Add 2 CUPS of the onions, the bell peppers, and the celery, and 1 TABLESPOON of the seasoning mix.
Stir and cook until the vegetables start to turn brown, about 5 minutes.
Add 1/2 CUP of the stock, scrape the bottom of the pot to clear all the browned bits, and cook 3 minutes.
Add the REMAINING 1 cup of onions, stir, and cook 5 minutes.
Add the drained beans, 5 CUPS of the stock, and the REMAINING seasoning mix.
Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking.
Add 1 CUP grape juice and continue to cook for 25 minutes.
CAUTION: At this point, the starches in the beans start to break down and sticking will occur more often.
It is therefore important to check and clear the bottom of the pan frequently.
Add the REMAINING stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30 to 35 minutes.
Serve over the rice.