Saturday, February 12, 2011

Red Beans and Rice

Living in the south, I learned to make a lot of southern recipes. Many of the recipes I learned were very economical and already gluten free. One of my families favorites is a recipe handed down to me from my dearly departed mother-in-law, Pat. She was a wonderful cook and beautiful woman. Over the years, I have adapted her recipe to make it my own. Red Beans and Rice is a hearty dish best served on a chilly day although you can eat it any time of year.

Tonight we have friends coming over for a potluck style meal. We are making both Red Beans and Rice and Jambalaya. I will post my personal recipe for my Jambalaya soon.

Red Beans and Rice

3 cups red beans (rinsed, sorted)
1 pound smoked beef sausage
2 tbsp butter (for vegetables)
2 tsp butter (for sausage)
1 onion chopped
1 bell pepper, green - chopped
3 celery sticks - chopped (*This is part of the original recipe but I omit it)
4 cloves garlic - minced
3 bunches green onion
2-3 bay leaves
1 tsp thyme
3 tsp Tony Chachere's Original Creole Seasoning
2 tsp Sea Salt
2 tsp GF Worcestershire Sauce

Directions:

Place rinsed and sorted red beans (kidney beans) into large crock pot with plenty of water (about 3/4 full including beans). Turn on high. Cook for approximately 4 hours checking every hour or so to ensure there is enough water in the crock pot. Stir and keep covered.

Once beans are wrinkled and fairly soft - combine onions, bell peppers, green onion, celery, and butter in skillet. Saute until limp, translucent, and slightly brown along the edges. Add the garlic and cook for just a little bit longer, maybe 1-2 minutes. Dump into crock pot with the beans.

Chop smoked sausage into bite sized pieces and place into skillet with about 2 tsp butter. Cook on medium temperature. You want to brown the edges to get a nice char on both sides. Dump into crock pot with beans.

Season the beans with seasonings listed above. Stir. Cover. Cook until beans are tender (approx 2-3 hours) checking regularly to ensure there is plenty of water.

Serve over white rice with a side of GF Corn Bread. Some people like to have a hot sauce such as Tabasco handy to add to their own bowl. I tend to make my Red Beans milder and let those who like things more spicy add it themselves so all can enjoy.

For the GF Corn Bread, I do not have a recipe for this yet. We simply used the Bob's Red Mill Corn Bread Mix to make ours. Very delicious.

To make the rice, we use jasmine rice in a rice steamer. We substitute chicken broth in place of the water. You can use minute rice, boil in a bag rice if you prefer. I find the chicken broth adds a richer flavor for the beans and rice. You could use a vegetable broth instead if you are vegan or water if you are trying to lower the cost.

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