[blindcooks] Re: RECIPE: Slow Cooker Red Beans and Rice
- From: "Valerie" <rosetta@xxxxxxxxxxx>
- To: <blindcooks@xxxxxxxxxxxxx>
- Date: Tue, 3 Feb 2015 08:37:37 +1030
HI Jon, What is andouille sausage? Is it like the Spanish Chorizo? We
buy chorizo here quite readily, spicy wonderful flavour. Thanks for
sharing. Valerie
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Rob Hudson
Sent: Tuesday, 3 February 2015 2:41 AM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: RECIPE: Slow Cooker Red Beans and Rice
The salt soaking method is used to tenderize the bean skins and allow for
easier cooking.
I would've tossed in a couple of bay leaves and maybe a little liquid smoke.
Other than that, this sounds pretty good. I think ham would've worked better
than sausage here too. Maybe some of that weird Louisiana ham I can't
remember the name of right now, but that's pretty hard to find.
----- Original Message -----
From: Jon Rawlings <mailto:twosocks76@xxxxxxxxxxxxxxx>
To: Blind Cooks List <mailto:blindcooks@xxxxxxxxxxxxx>
Sent: Monday, February 02, 2015 9:44 AM
Subject: [blindcooks] RECIPE: Slow Cooker Red Beans and Rice
A while back, I mentioned that I would soon be trying a recipe for Red Beans
and Rice Stew from my book "Slow Cooker Revolution" by "America's Test
Kitchen" and someone here on list asked for the recipe. At long last, with
the gift of a good night's rest from the baby, I have the time and
enclination to type it out and send it. My review and notes follow the
recipe, as well as the method for salt-soaking beans referred to below.
Jon
Red Beans and Rice Stew
From: "Slow Cooker Revolution" p. 75
Serves 6
Cooking Time: 9 to 11 hours on low or 5 to 7 hours on high
Ingredients:
2 large onions, minced
1 celery rib, minced
6 garlic cloves, minced
1 tablespoon vegetable oil
2 teaspoons minced fresh thyme or 1/2 teaspoon dried
2 teaspoons sweet paprika
1/4 teaspoon cayenne pepper
4 cups low-sodium chicken broth, plus more as needed
3 cups water
1 pound dried red kidney beans (2 1/2 cups), picked over, salt-soaked
(see p. 35) and rinsed
1 pound andouille sausage, sliced 1/2-inch thick
2 bay leaves
2 green bell peppers, stemmed, seeded, and chopped medium
1/2 cup long-grain white rice
3 scallions, sliced thin
1. Microwave onions, celery, garlic, oil, thyme, paprika, and cayenne
pepper in bowl, stirring occasionally, until softened; transfer to slow
cooker.
2. Stir broth, water, beans, sausage, and bay leaves into slow cooker.
Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours
on high.
3. Let stew settle for 5 minutes, then remove fat from surface using large
spoon. Discard bay leaves.
4. Stir peppers and rice into stew, cover, and cook on high until tender,
30 to 40 minutes. (aAdjust stew consistency with additional hot broth, as
needed.) Season Season to taste with salt, pepper, and vinegar to taste.
Sprinkle with the scallions and serve.
OVERNIGHT SALT-SOAKING METHOD:
Pick through and rinse the beans. For every pound of beans, combine 2
tablespoons salt with 4 quarts cold water. Combine the beans and salt water
in a large container and let the beans soak for at least 8 hours or up to 24
hours. Drain the beans, discarding the soaking liquid, and rinse well
before cooking.
QUICK SALT-SOAKING METHOD:
Pick through and rinse the beans. For every pound of beans, dissolve 3
tablespoons salt in 2 quarts boiling water. Combine the beans and hot salt
water in a large pot and let the beans soak at room temperature for 1 hour.
Drain the beans, discarding the soaking liquid, and rinse well before
cooking.
PERSONAL NOTES: First off, I didn't even realize I was suppose to soak the
beans in salt water before cooking until I sat down just now to type this
out. I imagine if I had, the resulting stew would have been even better
than it was. As it turned out, the stew was good, but even when I seasoned
it at the end just before serving, I thought it lacked something, but
couldn't quite put my finger on it. So, I strongly suggest soaking the
beans in the salt water as recommended here. The package of andouille
sausage I had was only 12 ounces. In the future, when I make this again, if
that size package is all I have available, I'll use two packages as both
Emily and I thought it needed a little more meat in it. I didn't have
either fresh or dried thyme, so I used dried oregano instead, and it still
turned out well. Aside from that, it is definitely a recipe I plan to make
over and over again.
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