July 21, 2010
Red beans over rice
Oooh, red beans and rice are quickly becoming my favorite dish to make, cheap and delicious and with the aroma lounging throughout the kitchen, you'd think there was a peruvian mom living in chinatown. One of the advantages of stew type recipes is that the process is simple and give you the ability to add or subtract ingredients without changing the structure of the dish all that much. I added more celery and decreased the amount of chili powder because I'm a sissy like that. Fill your slow cooker with this.
2 cups red bean (1 bag) is soaked in water for 6 to 8 hours before cooking.
2 cups chopped celery (5 stalks)
1 green pepper (chopped)
1 yellow onion (chopped)
1 sausage of your choice cut in diagonals
5 pork neck bones (its suppose to be smoked pork chops or a ham)
5 sprigs thyme
5 sprigs oregano
3 bay leaves
2 tbs tabassco
2 tbs chili powder.
Slow cook 8 hours.
You can use andoille sausage and increase the chili powder if you want more of a kick. I also prefer pork neck bones because its cheaper and I like the way the meat falls off the bone into the stew. Some recipes have you add rice into the dish but I prefer to pour it over newly cooked or even leftover rice. Also, there's a lot of liquid, more so than what my pic shows.
Posted by yumyumcha at July 21, 2010 10:29 AM