Spicy Red Beans and Rice - The Baker and The Chef
 
Picture
I think about food, seriously, 24 hours a day.  It's my job.  I'm always thinking about how I can improve on a dish at the restaurant, or create something new and exciting, or make something my family loves.  So, the other day my GM starts talking to me about the dinner he made a few nights earlier.  Hey, that's what we do in the restaurant world.  Other people talk about TV shows, or Hollywood gossip, we talk about food.  Constantly!  The dish he made was Red Beans and Rice.  He didn't have the time to use dried beans so in his version he used canned beans.  Hey, do what you can with the time you've got, right?  My first encounter with Red Beans and Rice was actually at Popeye's Chicken.  Say what you will about fast food places, I know I do, but I think they have a fairly decent Red Beans and Rice.  And so, for the rest of that day at work all I could think about was making Red Beans and Rice.  When made right, they have a delicious smokey-ness, nice spice, and rich gravy that should make for a yummy meal. Feel free to adjust the amount of spice to your own level.  If you cannot find ham hock at your grocery store, you can substitute diced ham steak, or andouille sausage.  Enjoy!

-The Chef



Spicy Red Beans and Rice

Ingredients:

  • 1 lb dried red beans
  • 1 med size onion, diced
  • 2 Tbsp vegetable oil
  • 1 ham hock
  • 16 cups water, divided
  • 1 tsp cayenne pepper
  • 2Tbsp black pepper
  • 1 Tbsp salt
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 8oz tomato sauce

Procedure:
  1. Pick through beans, discarding any stones, gravel or dirt that may be present.  Rinse thoroughly.  Soak beans with 8 cups of water for a minimum of 4 hours, overnight is best, at room temperature.
  2. Drain beans.  In a medium sized stock pot, heat oil over medium heat and saute onions  until tender, about 4 minutes.
  3. Add drained beans, ham hock, and cover with 8 cups of water.
  4. Bring to a boil, then simmer, covered,  for about 3-4 hours, or until beans are soft and liquid has begun to reduce and thicken.
  5. Add remaining ingredients, stir well, and continue simmering for 10 minutes.
  6. Taste.  Adjust seasoning as needed.
  7. Serve over cooked white rice.
Jen the Happy Heffarina
11/11/2009 16:22:14

Hey Chef! I love red beans and rice ... but I hate the smokey flavor. How can I get the depth of flavor that you talk about without the smokiness?

Reply
4/20/2012 11:36:43

Good article is brought to share, see good article can always mood letting a person is cheerful, let oneself happy also to widen my view, to the thing understanding also have more understanding. Believe that will see more such a good article to share.

Reply
6/3/2012 20:17:14

Thank you for your article, I have been looking for this for a long time

Reply
6/3/2012 20:19:38

I love reading your information good. I can provide you with invaluable news.

Reply
6/3/2012 20:19:45

I am glad I found this website, it is the correct information for you,thanks!

Reply
7/9/2012 21:04:20

Very helpful article. I was searching for this information long time but there are very limited resources. Thank you for your blog here.very good.

Reply

This article benefited me, thank you!!

Reply
7/9/2012 21:04:37

I like it very much!It is really a good article!

Reply
7/22/2012 14:05:17

i enjoy most of your articles,the articles are so nice for readers.

Reply

i trully enjoy all of your blog and your different point is so good.very thank you.

Reply
7/22/2012 14:05:37

Enjoy all of your articles, good blog,good website,Thanks

Reply



Leave a Reply.