Marcee Murray King, here is my version of red beans and rice. There are a ton of different ways to do it so I know you will experiment and find what works best for you. :-) Red Beans and Rice i or 2 bags red beans rice bay leaves 2 or 3 chopped onion or onion flakes about half a cup of onion, much less of flakes garlic salt (just a shake or two) optional: large link sausage, preferably Andoulle or spicy sausage of some kind (I use 2 packages) ham hocks or ham chunks, preferably with bone Soak beans overnight for best results. Add water to beans and put over medium heat. In a separate pan, sauté onion or flakes in butter along with garlic salt and several bay leaves. (I use onion flakes when I am cooking for my sister because she cant eat onion but its best with actual onion) When onions are transparent, add cut up sausage and ham and sauté more. Add all sautéed stuff to the pot with the beans and turn on high heat. Bring to a boil. Then turn down low and cook for several hours or until beans are completely soft. Fix rice and serve over that. White traditional rice is best but you can also use brown rice. you can also serve this over corn great. This is a combination of River Roads Recipe book version and other versions. You can also add green bell peppers; I omit because my family doesnt like them. Some people also use crushed garlic instead of powder. Some add a lot of salt and pepper also. I increase the spices when I do the vegetarian version of this because you lose some flavor if you omit the sausage. Red beans and rice is like chili or spaghetti, everyone over time has their own favorite recipe.
Posted on: Sun, 17 Nov 2013 14:11:48 +0000
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