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Question A Northerner's Approach to Red Beans and Rice

5 years 1 month ago #1 by Katssun
  • Katssun
  • Katssun's Avatar Topic Author


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  • 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
    Water

    - 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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