Red Beans

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

2 LB red beans (dried, Camellia brand if available)
2-3 TBS olive oil
1½ LG onions (chopped)
½ C green onion (chopped)
1 LG bell pepper (chopped)
10 cloves garlic (minced)
3 TBS parsley (dried)
3 bay leaves
1-2 QT chicken stock
1½-2 LB sausage (sliced)
1 LB tasso cubes (optional)
2 LB ham cubes (optional)
Salt and pepper to taste

Spread the red beans out on a wide shallow tray to check for and discard any stones or other material that may have been missed during packaging. Prepare the red beans in advance in one of two ways — 1) either add to a bowl and add water to cover by 3″ and soak 8-12 hours (or overnight), or 2) in a 5-6 QT pot add the red beans and enough water to cover by 3″ and bring to a boil, then turn off the heat and allow to soak for a minimum of 1 hour. These two methods will begin to rehydrate the beans without cooking them. Before cooking, drain the beans but reserve the bean water for later use.

In a heavy 5-6 QT pot, heat the oil then brown off the sausage and any other meats, then remove from the pot and set aside. Sauté the onions and bell pepper till soft. Add garlic and cook for 3-5 minutes. Add the red beans, meats, parsley, bay leaf, seasonings, chicken stock and reserved bean water to cover everything by 2″. Bring to a boil, then back the heat down to a simmer and cook 2-3 hours or until beans are tender. Add water as needed to maintain a creamy consistency. Consistency is obtained by frequent stirring during the last ⅓ of cooking time. To thicken (if needed) remove and mash a small amount of cooked beans and stir back into the pot. Taste to correct seasonings in last ⅓ of time. Serve over rice.

Slow Cooker Instructions: Proceed as indicated above. After adding the beans and other ingredients, add stock and water to fill the pot just above the beans. Put the lid on and cook on low for 10-12 hours or until the beans are tender. To thicken up the beans, during the last 1 – 2 hours of cooking remove the lid to allow for evaporation, and stir frequently, mashing beans against the side of the pot while stirring. If the beans are too thick, add water to suit. Taste to correct seasonings after cooking. Serve over rice.

Pressure Cooker Instructions: Proceed as indicated above. After adding the beans and other ingredients, add stock and water to fill the pot 1” above beans. Seal the pot and bring to full pressure. Cook for 40 to 50 minutes or until the beans are tender. Thicken the beans by mashing against the side of the pot while stirring, as you are not able to stir/thicken the beans as you cook. If the beans are too thick, add water to suit. If they are too thin and watery, continue cooking the beans with the cooker lid off to evaporate some of the water. Taste to correct seasonings after cooking. Serve over rice.

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