Cold weather means warm comfort food. So we decided this weekend to make something that is a favorite of Dan's and mine that Whitney doesn't like. So we made a food of love...Red Beans and Rice.
This is definitely a recipe that you need time for. It takes almost four hours of cooking. You really need to be there to keep stirring it so it doesn't stick to the pan. The recipe is Emeril's and we've used it for years. I wasn't a bean lover before this, but I gave it a shot and really do like it.
You can't find the recipe anymore online but I know it is Emeril's because my notecard says so.
Red Beans and Rice
2 T veg oil
2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell pepper
4 bay leaves
1/2 tsp dried thyme
1 tsp salt
1 1/2 tsp cayenne pepper
1 lb smoked ham hocks
1/2 lb cooked park meat (cook overnight in small crockpot in 1/2-1 cup water)
1 lb dried red beans, rinsed, soaked and drained
3 T chopped garlic
10 cups chicken stock or water (2 cans broth, 6 cups water)
In dutch overn heat the oil. When oil is hot add onions, celery and bell peppers to the pan. Seans vegetables with salt and cayenne pepper. Saute the vegetables for 5 mins or until they start to wilt. Add bay leaves, thyme, ham hocks and pork meat and saute for 5-6 mins. Add beans, garlic and stock/water. Bring the liquid to a boil and reduce to a simmer. Cook for about 2 hours uncovered. (Stir often)
Add more water or stock if mixture becomes dry and thick. Use a wooden spoon to mash 1/4 of the mixture. Continue to cook, stirring occassionally for about 1 1/2 hours or until beans are tender and creamy. Add more liquid if it is too thick. Mixture should be soupy but not watery.
Remove bay leaves. Serve with rice.
It is not necessarily pretty, but it sure tastes good and warm in my tummy. This time we used some of the pulled bbq pork we had in the freezer and it was too much. Cooking a small piece of pork overnight in some water works much better. You don't want the pork to overtake the beans.
Now we have lots of leftovers.