http://groups.yahoo.com/group/Chili-Pepper/message/25
Not Yo’ Mama’s Red Beans And Rice
1 pound red kidney beans — or other red beans
***SEASONING MIX***
2 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne
3 cups chopped onion — IN ALL
1 cup chopped green bell pepper
1/2 cup chopped celery
8 1/2 cups defatted chicken stock — IN ALL
2 cups grape juice — IN ALL
4 cups cooked long-grain white rice
Feel free tofire it up as you see fit; the next time I
make this I’m going to try some habanero powder from
the habs I just got finished drying
Day 1: Add enough water to the red beans to cover them
by 3 or 4 inches, and soak overnight in the
refrigerator. As the beans absorb the water; they’ll
more than double in volume.
Day 2: Combine the seasoning mix ingredients in a
small bowl. Drain the beans and set them aside.
Preheat a heavy 5-quart pot, preferrably non-stick,
over high heat to 350 degrees, about 4 minutes. Add 2
CUPS of the onions, the bell peppers, and the celery,
and 1 TABLESPOON of the seasoning mix. Stir and cook
until the vegetables start to turn brown, about 5
minutes. Add 1/2 CUP of the stock, scrape the bottom
of the pot to clear all the browned bits, and cook 3
minutes. Add the REMAINING 1 cup of onions, stir, and
cook 5 minutes. Add the drained beans, 5 CUPS of the
stock, and the REMAINING seasoning mix. Stir and cook
for 45 minutes, scraping the bottom of the pot
occasionally to check for sticking. Add 1 CUP grape
juice and continue to cook for 25 minutes. CAUTION: At
this point, the starches in the beans start to break
down and sticking will occur more often. It is
therefore important to check and clear the bottom of
the pan frequently. Add the REMAINING stock and grape
juice, turn the heat to medium, and cook until the
beans are tender, and the liquid is thick and begins
to look creamy, about 30 to 35 minutes. Serve over the
rice.
NOTES : Red beans with rice is an old traditional New
Orleans Monday supper dish. Monday used to be wash
day, and the story goes that the beans could simmer
while the laundry was being done. When the wash was
finished, so were the beans. In the past, in order to
make the beans really good, the cook started off with
a lot of oil. While this recipe eliminates the oil, it
still is mouth-watering.
MAKES ABOUT 7 CUPS, ENOUGH FOR 6 MAIN-DISH SERVINGS
to read later