Red Bean and Rice are two of the worlds most eaten foods. Beans are high in protein and Rice is high in fiber, both building blocks needed to be healthy. Have you been hearing all the talk about bone broths and stocks, and the amazing health benefits? One of the special ingredients we are using is Beef stock. You could use chicken stock ( Recipe Here) or even good old water.
Here are the ingredients to help elevate this humble recipe called Red Bean and Rice
- Beef Stock ( Recipe Here )
- Andouille Sauage
- Smoked Hamhocks ( Available at most grocery stores – about $3.50)
- Beef Bone Marrow Butter ( By-Product from making the Beef Stock recipe)
Learn How-To Make Restaurant Quality Red Beans & Rice
Serves: 10 to 12 Servings
- 16 Ounce Small Red Beans
- 16 Ounce Kidney Beans
- 2 Smoked Hamhocks
- 2 Tbsp Minced Garlic
- 1 Large Onion (small dice)
- 1 Medium/Large Poblano (Or Bell Pepper)
- 4 Stalks of Celery
- 2 Cups of Beef Stock
- 10 Cups of Water
- (Optional) Beef Femur Bones
- Recipe For Rice Below
- Rinse Beans off under cold water & wash vegetables
- Make small chop/dice, Onions, Celery Poblano(or Bell Pepper)
- In a small pot, sweat the vegetables and allow them to start releasing their natural water. It's good to add a little color, small amount browning to the vegetables. Equals more flavor. Also, browning the butter a little bit is nice. But be careful not to burn the butter. Butter has milk solids in it and can ruin the dish with the flavor of burnt milk. Brown the butter over medium heat. Then transfer the cooked vegetables to a large stock pot the Red Beans will also be cooked in.
- Then add the Hamhocks-
- Andouille sausage-
- Beef bones & Garlic-
- Beef stock and Water-
- Cover with lid and bring to a boil. If you're using a bunch of beef bones, watch the surfaces after boiling for impurities and scrap them off. After the boil lower to very low, keep covered for 3 to 4 plus hours.
- After 2 plus hours, the beans will be soft to the touch. The longer cooking time is for the hammocks to soften and release the meat from the bone. Think of it like braising pot roast. Longer is usually better in the way of softness. The beans are a natural thinking agent. If you would like the soup to be thicker the trick is to smash the beans against the side of the pot. The split beans will mix with the stock and water and thicken. This is a traditional method.
- Always best to follow the label on the package.
- If you're cooking basmati rice, which is long grain rice(traditional)
- Cup of rice
- One & ¾ Cup of water.
- Bring to the boil and reduce to low heat.
- Cook covered for 20 to 25 minutes on low heat.
I suggest using a long grain rice like Basmati Rice