A Northerner's Approach to Red Beans and Rice

1 year 3 months ago #63705 by Katssun
Katssun created the topic: A Northerner's Approach to Red Beans and Rice
A classic, as interpreted by a woefully ignorant citizen of the Northern climes.

What you need:
A dutch oven

4 slices of bacon, diced finely
5 cloves of garlic, diced finely
1/2 medium red onion, diced coarse
10 Brussels sprouts, bottoms removed and sliced roughly
2 tablespoons Cajun seasoning
1 tablespoon oregano
2 cans of small red beans, rinsed and drained
1 small can of green chilies
1 can of diced tomatoes
2 cups of bone broth (boxed or made beforehand, see below)
1 cup jasmine rice

What to do:
- Add a small amount of oil to the dutch oven and put on medium high heat on the stove-top
- When the oil is heated, crisp up the diced bacon
- Add the garlic until it becomes fragrant, about 1 minute
- Add the Brussels sprouts, onion, Cajun seasoning, and oregano. Stir in all the spices and wait for the sizzling sounds to return.
- Add the beans, chilies, broth, and tomatoes and rice. Stir everything again well.
- Keep on medium-high heat until the mixture begins to softly boil.
- Reduce heat to low, simmer covered for 15 minutes, or until rice is tender.

Serves 6-8.

You can find chicken bone broth in stores, but homemade beef/pork broth is way better.

Homemade Bone Broth:

What you need:
A pressure cooker
A large bowl
Two or three 16 oz glass jars with lids

1-2 lbs of pork or beef neck bones
2 carrots, roughly chopped
1 yellow onion, roughly chopped
1.5 teaspoons of garlic powder
2 teaspoons of coarse salt

- Add everything to a pressure cooker.
- Add enough water to just cover everything else.
- Once the pressure cooker seals, cook at high pressure for 60 minutes, and let the pressure release naturally (no quick releasing!).
- Strain the mixture through cheesecloth or a metal strainer. You can pick off the meat if you like. It's very fatty, but incredibly tender.
- Let the liquid cool a little, then pour into the glass jars.
- Refrigerate. The broth will keep for 5-7 days. It should be very jello-like once cooled.

If you don't have a pressure cooker, you can simmer in a large covered pot for 2-4 hours.

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