Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, bill's red beans and rice. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Bill's Red Beans and Rice is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Bill's Red Beans and Rice is something that I have loved my whole life.
Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner. Red beans and rice is a southern staple! These beans are even better than Popeye's.
To begin with this recipe, we must first prepare a few ingredients. You can cook bill's red beans and rice using 13 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Bill's Red Beans and Rice:
- Take 1 lb Dry Red Kidney Beans
- Prepare 4 cup Chicken Stock
- Get 2 cup Water
- Make ready 1 each Green Pepper (chopped)
- Take 1 medium Onion (chopped)
- Take 3 each Celery Stocks (chopped)
- Take 15 oz Can Diced Tomatoes
- Make ready 4 clove Garlic (minced)
- Take 6 dash Tobasco
- Get 1 lb Andouille Sausage (sliced)
- Prepare 2 tbsp Creole Seasoning
- Take 1/4 tsp ground cumin
- Make ready 2 dash liquid smoke
Red Beans and Rice is the quintessential New Orleans dish found everywhere from fine restaurants to neighborhood joints. While gumbo, jambalaya and poboys duke it out for the heart of New Orleans cuisine, red beans & rice is the soul. Find out about its history, origin, and other FAQs. Red beans and rice is traditionally made with small red beans, but if you can't find them in your area, you can use red kidney beans (dark or light).
Steps to make Bill's Red Beans and Rice:
- Place all ingredients into crockpot for 6-7 hrs on high.
- Serve over rice. Garnish with chopped green onion.
You'll need one pound of dry beans for this recipe. Soak the beans in water (make sure to use twice as much water as beans) overnight. Traditional Louisiana red beans and rice also uses Andouille sausage which we did not add, but you could if you wanted. There was plenty of flavor, and plenty of meat, with the smoked shanks. But red beans is not a spur-of-the-moment, impulse kind of dish.
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