Thursdays are for Cooking
Red Beans and Rice
Ex’s computer is in the fender and body shop, so y’all are stuck with me. She did request the Red Beans and Rice recipe, with emphasis on using chorizo sausage if available. So before I can get anything wrong…
For anyone who likes red beans and rice, here’s how I fix it:
1 can (14.5 oz) red beans canned in chili sauce
1 smoked sausage of your choice
1/2 to 1 cup of rice
1 14.5 oz can of beef or chicken broth
1 chorizo sausage, mild or hot – your choice
Olive oil
A cooking pan of your choice.
Pour some olive oil into the pan. Squeeze the chorizo out of its tube. Start with medium heat. Let the chorizo start to disperse, then add the chili beans, rice and broth. Keep simmering on medium heat, stirring occasionally, and cover when you are not stirring it. Add the smoked sausage when the rice is truly cooked. Brown rice will take longer to cook than milled white rice, so you may need to add more broth.
The cook time should take about 30 to 45 minutes. Very filling, and good on a cold winter day. Add some cornbread (and lots of butter) plus favorite beverage, a side of cut-up veggies and a good book or pry some dinner conversation out of your kids while you eat. For dessert: your choice, but apple pie with ice cream is always good.
This is a quick and inexpensive solution to feeding a large crowd, too. The portions per item are below.
Note: one can of beans provides two servings. The same thing with broth: you may need to add more liquid if you use brown rice instead of milled white rice. The hot or mild chorizo will provide all the flavor you need, and the smoked sausage ditto. One big link of smoked sausage will give you two to three servings, or you can stretch it by slicing it into coins. Drop some cut up green stuff from green onion tails on top of the red beans and rice.
Corn bread or biscuits? It’s the old Ford-Chevy argument, whichever floats your boat. Thanks, Ex.
Category: Cooking
Put some South in yo Mouth! A nod to our Cajuns, I garr-arn-tee. This can go well with black eyed peas or other legumes. Cornbread or biscuit Ford Chevy? I gots both. Might as well make both, oven is already heated up, lean toward cornbread on this one for pot likker purposes, but the cat heads go good with the sausages. You had me at apple pie and ice cream.
More proof of why that trophy wife of yours and Mi’Lady Ex keeps you around. Well trained, do what you’re told, and generally are damn quick about it. Usually don’t see this thread til about 1300hrs. I gots some smoked sausages in the freezerator, will have to get to the provision place for the chorizo.
Tanks Matey! Let’s Eat!
For those who like to cook under pressure…. Red Beans and Rice Ingredients 1 tablespoon olive oil 1 meaty, smoked ham hock 1 1/2 tablespoons chopped garlic (from 4 medium garlic cloves) 2 cups chopped yellow onion (from 1 large onion) 1 1/2 cups chopped green bell pepper (from 1 large bell pepper) 1 cup chopped celery (from 2 large stalks) 1/4 cup chopped jalapeño chiles (from 2 medium-size chiles) 2 teaspoons Cajun seasoning 1/2 teaspoon smoked paprika 1 pound dried red kidney beans, sorted and rinsed 2 (4-in.) fresh thyme sprigs 2 dried bay leaves 4 cups chicken broth 1 teaspoon kosher salt, divided 4 cups water 2 cups uncooked long-grain white rice 2 large scallions, thinly sliced Hot sauce (optional) Directions Instructions Checklist Step 1 Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, add oil to cooker, and allow to preheat until oil is shimmering, 5 to 6 minutes. Add ham hock, and cook, turning often, until browned lightly on all sides, about 6 minutes. Add garlic, onion, bell pepper, celery, jalapeños, Cajun seasoning, and paprika; stir to combine. Cook, stirring often, until vegetables begin to soften, about 5 minutes. Add beans, thyme, bay leaves, chicken broth, and 1/2 teaspoon of the salt; stir to combine. Step 2 Press CANCEL on multicooker. Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 75 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Step 3 Meanwhile (about 40 minutes before ready to serve), combine water, rice, and remaining 1/2 teaspoon salt in a large saucepan over high. Bring mixture to a boil; cover with lid, and reduce heat to low. Cook 15 minutes, without removing the lid. Remove from heat, and let stand, covered, 20 minutes, undisturbed. Step 4 When multicooker has finished, carefully turn steam release handle on multicooker to VENTING position, and let steam fully… Read more »
Adding chorizo to the shopping list. Some locales sell it both bulk and in casings. Of course, we could always consider making our own. Depending upon how much longer winter lasts, that option becomes more appealing.
My preference would be Andouille sausage vice chorizo.