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Author Topic: Cajunator's Red Beans Recipe  (Read 10543 times)
Cajunate
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« on: October 29, 2011, 05:48:21 AM »

Red Beans and Rice
Red beans and rice is the official Monday dish in New Orleans,

Red beans are classically served with smoked sausage, but they're also great with fried chicken, grilled ham. But the ultimate is chaurice--Creole hot sausage--grilled to order and transferred, along with all the dripping fat, atop the beans.

1 lb. dried red beans
1 lb smoked sausage sliced in 1/4 inch slices or ham
1/2 green bell pepper, seeded chopped
1 medium onion, chopped
4 ribs celery, chopped
12 sprigs parsley, chopped
5 cloves minced garlic
2 tsp. salt
1 bay leaf
1 tsp. savory
1/2 tsp. black pepper
1 tsp. Tabasco
1/4 cup chopped green onion tops
2 Tbs. chopped parsley
1 stick of butter

1. Sort through the beans and pick out any bad or misshapen ones. Soak the beans in cold water overnight. When ready to cook, pour off the soaking water.(This step isn't ABSOLUTELY necessary but, it helps the beans to cook a bit faster)

2. In a large, heavy pot or Dutch oven, melt one half of the stick(1/4 lb)of butter. Sauté the bell pepper, onion, celery, parsley and garlic until it just begins to brown. Add the beans and two quarts of water(If you have chicken stock, use that). Bring to a light boil, then lower to a simmer. Add the salt, bay leaf, savory, black pepper, and Tabasco.

3. Simmer the beans, uncovered, for two hours, stirring two or three times per hour. Add a little water if the sauce gets too thick.

4. Mash about a half-cup of the beans (more if you like them extra creamy) and stir them in into the remainder. Add the other half stick of butter and stir in until the sauce is silky smooth.  Add salt and more Tabasco to taste. Serve the beans over rice cooked firm. Garnish with chopped green onions and parsley.

Serve with grilled smoked or hot sausage or even fried fish, chicken or better yet pork chops.

Serves six to eight or if you're really hungry 3 or 4.
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Vindii
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« Reply #1 on: October 29, 2011, 06:57:05 AM »

Thanks Caj.
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See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Skinsandos
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« Reply #2 on: October 29, 2011, 09:52:18 AM »

looks perfect - thansk for sharing
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« Reply #3 on: October 29, 2011, 01:50:36 PM »

This is wonderful; thanks so much, caj! 

I nominate this for the recipes section
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BirdNerd
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« Reply #4 on: October 29, 2011, 10:40:23 PM »

Looks great ....can't wait to make Grin
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rhodeje
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« Reply #5 on: October 30, 2011, 06:35:22 AM »

That'll work. Thanks Caj!!
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lester7009
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« Reply #6 on: October 30, 2011, 11:24:35 AM »

Thanks Love when recipes are posted.
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Yanknrebel
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« Reply #7 on: November 01, 2011, 11:35:39 AM »

Definately needs to go to recipies!!!  Thanks Caj!
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twistedpit
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« Reply #8 on: November 01, 2011, 11:53:46 AM »

Recipes for sure.
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rocket ribs
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« Reply #9 on: November 01, 2011, 02:52:57 PM »

At the top of my to do list!
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Gator
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« Reply #10 on: November 07, 2011, 06:57:38 AM »

Hey Caj, I'm making this for today...  but don't see what to do with the sausage.  Does it get served with the beans and rice, or is it sliced and added while cooking?  Also, I've never had nor seen chaurice - I'm keeping my eyes open - but how would andouille work?
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Cajunate
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« Reply #11 on: November 07, 2011, 08:10:27 AM »

Hey Caj, I'm making this for today...  but don't see what to do with the sausage.  Does it get served with the beans and rice, or is it sliced and added while cooking?  Also, I've never had nor seen chaurice - I'm keeping my eyes open - but how would andouille work?

Sorry 'bout dat.
You could slice the sausage and brown it slightly before doing the seasonings and what I like to do is cook the beans with sausage in it. Adds more flavor!
Or, you could fry it or grill it and serve on the side. I really like grilled sausage on the side as well as cooked in the beans.

Chaurice is a spicy Louisiana Cajun sausage. Really you could use just about any sausage. I wouldn't cook Italian sausage in with the beans though. Andouille is my favorite sausage of choice for cooking in the beans!
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« Reply #12 on: November 07, 2011, 08:20:59 AM »

Great; thanks!
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« Reply #13 on: November 07, 2011, 05:55:47 PM »

Thanks again, Caj!!  Made this for dinner tonite; it was truly awesome  Tongue
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RazorbackBBQJim
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« Reply #14 on: November 07, 2011, 06:09:02 PM »

Caj....like your recipe...I don't know why, but I like Pinto Bean better than Red Beens!!

Jim
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