Sorry for the delay in posting, this time of year is crazy... taxes... life...lol! This recipe is amazingly hearty, easy to make, though a bit time consuming, but well worth the effort.
Red Beans and Rice
1 lb. dried red kidney beans
Water to cover beans
1/4 lb. salt pork(with as much lean meat on it as possible), cut into 1 inch squares, about 1/2 inch thick; OR coarsely chopped bacon
4 cups water
About 5 qts (total) Chicken stock
3/4 lb. tasso, or other smoked ham such as Cure 81, cut into 1/2" cubes
2 1/2 cups finely chopped onion
1 1/2 cups finely chopped green pepper (for me this is too much, I use about 3/4 cup)
1 cup finely chopped celery
1 Tblsp minced garlic
salt to taste (I find with the meats & chicken stock, generally not much additional salt is needed)
About 6 cups hot cooked rice
Cover the beans with water at least 3 inches above the beans; soak overnight. Drain.
Place the salt pork in a 2 qt. saucepan with 4 cups of water. Place over high heat & bring to a boil. (If you use bacon omit this step) Reduce heat to maintain a strong simmer & cook about 15 minutes. Remove from heat, drain well, & set aside.
In a heavy 5 1/2 quart saucepan or large Dutch oven, combine the beans with 7 cups of the chicken stock. Place over high heat & bring to a boil, stirring frequently and scraping bottom of pan well so beans won't stick. Continue boiling until the liquid barely covers the beans; about 25 minutes, stirring & scraping frequently so beans won't scorch. NOTE: If they do scorch... change to a new pan without stirring them.
Stir in 2 cups more stock & return to boil, stirring frequently. Continue boiling until liquid has again reduced enough that it barely covers beans, about 15 minutes, stirring and scraping pan bottom frequently. Add 2 more cups of stock; cook and stir about 15 minutes. Add 3 more cups stock; cook and stir until beans are very tender (both centers and hulls) and don't taste starchy, about 30 -40 minutes. NOTE: If beans require longer cooking to be tender, continue cooking adding stock or water as needed, 1 - 2 cups at a time.
Now stir in 2 more cups of stock and add the tasso (ham), onions, bell pepper, celery & garlic. Return to a boil & cook about 10 minutes, stirring occasionally. Add the reserved salt pork (or bacon) and continue cooking over high heat about 15 minutes, stirring occasionally. Reduce heat to simmer & cook until flavors meld, about 30 minutes, stirring & scraping pan bottom frequently.
Finally, you may stir in chopped green onions and parsley if desired at this point and add more stock or water if you want "juicier" beans; continue cooking about 10 minutes more, stirring frequently & being careful not to let the beans scorch. Remove from heat& add salt, if needed. Serve immediately.
To serve, allow about 3/4 cup rice mounded in the center of a plate, surrounded by about 1 1/2 cups of cooked beans.
6 - 8 main dish servings
This has to be my favorite "comfort food" type soup. It's easy to make, and tastes great as leftovers the next day. Serve with hot crusty bread..... yum.
As a variation you can add 1 1/2 - 2 cups grated cheddar cheese.
3 cups diced, peeled potatoes
1/4 tsp. celery seed
1/2 cup diced onion
1/2 cup diced ham
3 cups water
2 Tbls. chicken bouillon granules
Salt and White Pepper to taste
I use 1/2 tsp. white pepper & no salt (as bouillon & ham have plenty)
3 Tbls. butter or margarine
3 Tbls. flour
2 cups milk
Cook potatoes, onion, celery seed and ham in a large stockpot with the water until potatoes are tender but not mushy (time will vary dependent upon variety of potato used). Add bouillon, salt, and white pepper. In a separate saucepan, combine butter and flour to make roux, add milk and cook and stir until thickened. Stir into potato mixture, heat through, and serve.
8-10 servings as first course of a meal
4-6 serving as a meal in itself
Happy New Year! This week it's supposed to be cold here, so here is one of my favorite cold weather chili recipes. This is a great recipe for using leftover chicken, turkey or rabbit.
White Bean Chili
Nutrition Facts: 1 cup equals 334 calories, 15 g fat (7 g saturated fat), 64 mg cholesterol, 1,063 mg sodium, 25 g carbohydrate, 6 g fiber, 24 g protein.
All natural grass fed and finished beef and lamb, non gmo organic pork and chicken, wild caught Alaskan salmon..delivered to your door
I love to cook! So, I thought I would take time to share tried and true recipes.... which I will attempt to change weekly (: