Hot Red Beans + Rice

Beans can be tricky. Most people believe that you have to soak them overnight, or for at least 4-6 hours, before you are able to use them in any dish. Well, I have a little trick, that was passed on, for that.

Shhhhhh, cook the beans for 20 minutes in a covered pot of boiling water, first. Drain, and then use.

Small red beans
onions, small, chopped
bell peppers, chopped
jalapenos, diced
smoked sausage, sliced
tomato paste
green onions, chopped
rice, cooked

Pre-cook beans (as mentioned above). Place beans in a large stewing pot, cover beans with water (water should be directly above the beans) over medium heat. Add all other ingredients except jalapenos. Cook for 2 hours stirring only once. Cook another 1 hours, then stir again. Add jalapenos and cook for 1 more hour. Test one of the red beans with a spoon. Bean should be soft and easy to mash. Cook in 30 minute increments until this is achieved.


Chef E said...

'Pssst' me too! Yo... to that dish, my mom being creole from Louisiana we ate that a lot growing up, and I am into spicy...

Tangled Noodle said...

Red beans and rice rule! However, I confess to be a canned bean addict . . .

Hornsfan said...

Nice secret cooking method, I actually did red beans and rice this weekend...post coming soon...they were tasty!