Red Beans and Rice

Red Beans and Rice

Red beans and rice is the quintessential Louisianan comfort food. Nothing satisfies like steaming bowl of tender flavorful beans over classic white rice.

1 pound dried red kidney beans, rinsed and sorted over
1 tablespoon olive oil
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup seeded and finely diced green bell pepper (1 small pepper)
1/4 cup finely sliced celery (about 1 rib)
1 clove garlic, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 pound smoked ham hock
1/2 pound smoked Andouille sausage, thinly sliced into rounds
10 cups water
6 cups cooked white rice, warm

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large stockpot or Dutch oven, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, bell pepper, celery, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the parsley, oregano, thyme, and bay leaves. Season with salt and pepper to taste. Add the ham hock and sausage and cook, stirring, to brown the ham hocks and sausage, about 4 minutes. Add the beans and water.

Over high heat, bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours. Add additional water while cooking if necessary.

Remove the ham hock from the pot and pull the meat from the bones. Roughly chop the meat and return it back to the pot of beans. Adjust seasonings as needed. Discard the bay leaves. Spoon over white rice to serve.

Serves 6.

Cooking Tip: Add Tabasco® or your favorite hot sauce for a little heat.

Do-Ahead: Cooked red beans store very well in the refrigerator. Some even say they taste better the second day!

From Simply Suppers by Jennifer Chandler

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Vegetarian Gumbo

Vegetarian Gumbo

“Vegetarian Gumbo with Beans?!” – You may question.  I did too … but my friend Justin Fox Burks insisted I give his recipe a try.

Well … as usual … Justin’s recipe was some darn good stuff.  His concoction of veggies and spices offers a tasty gumbo that had everyone at our table asking for seconds.

Justin and his wife Amy Lawrence are co-authors of the fabulous vegetarian recipe blog “The Chubby Vegetarian.”  Their blog has become my go-to for all things veggie.  It is a great resource for dishes so delicious and creative that you will never miss the meat. This recipe is also featured in their new book “The Southern Vegetarian” (May 2013, Thomas Nelson Publishers).  I was lucky enough to get an advance copy and am loving everything I have made so far. It’s a must for vegetarians and meat-eaters both!

Back to the gumbo … Justin’s recipe calls for liquid smoke. An ingredient I had never used before.  But since it was at Whole Foods I figured it was safe to eat! I used the Hickory smoke flavor. It gave the gumbo that depth that a smoked sausage adds a traditional gumbo.

Enjoy!

The Chubby Vegetarian Gumbo

Click here for the original recipe.

2 tablespoons canola oil
2 tablespoons all-purpose flour
1 cup chopped tomato (1 medium)
1 1/2 cups chopped onion (1 medium)
8 cloves garlic
1 tablespoon vegetarian Worcestershire sauce
2 tablespoons creole mustard
1 1/2 teaspoon liquid smoke
1 tablespoon vinegar
10 dashes Tabasco
1 teaspoon soy sauce
1 teaspoon dried thyme
1 teaspoon red pepper flakes
1 tablespoon smoked paprika
1/4 teaspoon nutmeg
1 teaspoon dried oregano
1 quart vegetable stock
4 cups sliced okra (1/4 inch slices, stem-end discarded)
1 1/2 cups red beans (1 16 ounce can, drained and rinsed or makes your own)
10 ounces crimini mushrooms (quartered)
1 1/2 cups diced zucchini (1 medium)
1 1/2 cups diced  green pepper (1 large)
1 1/2 cups diced red pepper (1 large)
1 cup thinly sliced celery (2 ribs)
4-5 cups cooked jasmine rice
1/2 cup sliced green onion (for garnish)
5-6 sprigs baby dill (for garnish)

To make the roux, place the canola oil and the flour into a medium-sized dutch oven. (This is the pot in which you will eventually make the gumbo, so using it now saves on dishes later. A heavy pot like this is essential when making a roux because of its ability to distribute heat evenly.) With the oil and flour in the cold dutch oven, turn the heat on medium. Whisk the mixture constantly until you notice that it has become nutty (it’ll kind of smell like — gasp! — fried chicken) and fragrant (both of which happen about five minutes into the process). At this point, turn the heat to low. Keep a close eye on your roux, and whisk the mixture about every minute so no part of the roux burns. Continue in this fashion for about another twenty minutes or until the roux has taken on the color of an old penny. Remove the pot from the heat. Congratulations — you just made your first roux!

Place the tomato, onion, garlic, worcestershire sauce, mustard, liquid smoke, vinegar, Tabasco, soy sauce, thyme, red pepper flakes, paprika, nutmeg and oregano into the work bowl of your food processor. This is quite an unconventional method for making gumbo, but it works beautifully. Blend mixture until smooth. This is your flavoring agent for the whole dish. Now return the dutch oven with the roux still in it to a burner set to medium-high heat, and immediately add the mixture you just made in the food processor. Stir to incorporate. Continue cooking and stirring the resulting mixture until most of the liquid has evaporated, and it resembles a paste. Add the vegetable stock and stir. Once the mixture is heated through, turn the burner to medium-low. Add the okra, red beans, mushrooms, zucchini, green and red peppers, and celery to the pot. Cook uncovered for about 20 minutes until everything is heated through, but not mush.

To serve, ladle out some gumbo into a bowl and top with about 1/2 cup of rice, a few green onions, and a sprig of fresh dill. Have plenty of crusty french bread and butter on hand for sopping up the amazing broth.

Serves 6 to 8.

Cooking Tip: If you like okra but are not a fan of the sliminess that sometimes can occur with it, sauté the sliced okra in batches in one tablespoon of canola oil until lightly browned. Add the cooked okra to the gumbo. Problem solved.

Butternut Squash Risotto

Butternut Squash Risotto

With Halloween this week, I thought my Meatless Monday recipe should be pumpkin-inspired!

Pumpkins and winter squashes like the butternut and acorn varieties are both of the gourd family and can be used interchangeably in most cases.  I love the flavor of the sweet “meat” of Butternut squash.  It’s my favorite of the winter squashes. I use it in soups, salads and dishes like this one.

Risotto sounds complicated, but it is actually very easy to make. All it takes is a little patience to wait for the rice to absorb the liquid.

This is the basic recipe for making risotto. Once you have mastered this simple recipe, you can make any flavor combination you are craving.

Enjoy!

Butternut Squash Risotto

1 medium butternut squash (about 1 pound)
5 cups vegetable (or chicken) stock
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup finely chopped yellow onion (half a small onion)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/4 cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper

Peel, halve, and remove the seeds from the squash. Cut it into 1/2-inch pieces. In a medium saucepan place the squash and enough water to cover by 1-inch. Over high heat, bring to a boil. Reduce the heat to medium and simmer until fork-tender, but not too soft, about 8 to 10 minutes. Drain and set aside.

In a medium saucepot over high heat, bring the stock to a boil. Reduce the heat to low.

In a large saucepot over medium heat, melt the butter and oil. Add the onions and cook, stirring, until soft, about 2 to 3 minutes. Add the rice and stir with a wooden spoon, making sure all the grains are coated. Cook until translucent, about 1 minute. Add the white wine and simmer uncovered until the liquid has almost evaporated, about 3 to 5 minutes. Add the simmering stock, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup of the stock. The risotto is done when the rice is tender, but still firm.

Stir in the cooked squash and the Parmesan cheese. Season with salt and pepper to taste. Cook until the squash is reheated and the cheese is melted, about 2 to 5 minutes. Serve immediately.

Serves 4.

Recipe from Simply Suppers by Jennifer Chandler.

Stuffed Bell Peppers

These stuffed bell peppers are a cinch to make … and are a super tasty supper!

Stuffed Bell Peppers

6 large red, yellow, or green peppers, rinsed
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, finely chopped
2 cloves garlic, minced
1/2 cup long-grain white rice, cooked as per package directions
3/4 cup diced tomato (fresh or canned)
1 cup of your favorite tomato sauce
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon French’s® Yellow Mustard
1 teaspoon dried basil
Kosher salt and freshly ground pepper
1 1/4  cups (about 5 ounces) shredded Monterey Jack cheese, divided
2 cups crushed French’s® French Fried Onions

Preheat the oven to 375 degrees and lightly oil the bottom of a casserole dish.

Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end; set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won’t stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)

Put a steamer basket (or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the skillet. Add the meat, onion, reserved chopped peppers, and garlic and cook, breaking up the beef with a wooden spoon, until the meat is browned and cooked through, about 5 minutes. Transfer the cooked meat to a colander and drain off the excess fat. Transfer the drained meat to a large bowl and stir in the diced tomatoes, tomato sauce, paprika, Worcestershire sauce, mustard and dried basil. Season to taste with salt and pepper. Fold in 1 cup of the cheese. Spoon the mixture into the prepared bell peppers and place in the prepared casserole dish cut-side up.

Evenly top each pepper with crushed French fried onions and the remaining cheese.

Bake the peppers until they are heated through, about 35 to 40 minutes. Serve immediately.

Serves 6.

Red Beans and Rice

Red beans and rice is the quintessential Louisianan comfort food. Nothing satisfies like steaming bowl of tender flavorful beans over classic white rice.

My uncle makes the best version.  The key is to start with good dried beans.  According to him, the best out there are Camellia Red Kidneys.  It’s the Louisiana brand he has been using his whole life … and the same one my grandmother used when she taught him this recipe oh so many years ago.

Whenever I go to New Orleans, I always pick up a few bags of this iconic dried bean.  I couldn’t imagine making this dish without them.  (If you don’t regularly visit the Big Easy, you can order them on-line.) To be honest though, my preference may be fairly rooted in the nostalgia of using my grandmother’s recipe and I am sure that any good dried red kidney bean would work if you don’t have easy access to the Camellia brand.

The hardest part about this recipe is remembering to soak the beans the night before!  It truly is a simple one to master and destined to become a favorite.

Enjoy!

Red Beans and Rice
From Simply Suppers by Jennifer Chandler

1 pound dried red kidney beans, rinsed and sorted over
1 tablespoon olive oil
1/2 cup finely diced yellow onion (1 small onion)
1/2 cup seeded and finely diced green bell pepper (1 small pepper)
1/4 cup finely sliced celery (about 1 rib)
1 clove garlic, minced
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon dried oregano
1 teaspoon dried thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1/2 pound smoked ham hock
1/2 pound smoked Andouille sausage, thinly sliced into rounds
10 cups water
6 cups cooked white rice, warm

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large stockpot or Dutch oven, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. Add the onion, bell pepper, celery, and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the parsley, oregano, thyme, and bay leaves. Season with salt and pepper to taste. Add the ham hock and sausage and cook, stirring, to brown the ham hocks and sausage, about 4 minutes. Add the beans and water.

Over high heat, bring the mixture to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the beans are tender, about 1 1/2 hours. Add additional water while cooking if necessary.

Remove the ham hock from the pot and pull the meat from the bones. Roughly chop the meat and return it back to the pot of beans. Adjust seasonings as needed. Discard the bay leaves. Spoon over white rice to serve.

Serves 6.

Cooking Tip: Add Tabasco® or your favorite hot sauce for a little heat.

Do-Ahead: Cooked red beans store very well in the refrigerator. Some even say they taste better the second day!