Friday, August 21, 2009

Red Beans & Rice Mix



• 1 bay leaf
• 1 tablespoon dried sweet red pepper flakes
• 1 tablespoon dried minced onion
• 2 teaspoons seasoned salt
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 1/2 teaspoon celery seed
• 1/2 teaspoon dried minced garlic
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 cups dry kidney beans
• 1 cup uncooked long grain rice
• ADDITIONAL INGREDIENTS:
• 4 1/2 cups water, divided
• 1 1/2 pounds smoked ham hocks
• 1 pound smoked sausage, sliced
• 1/2 teaspoon salt
• Minced fresh parsley

DIRECTIONS:
1. Combine the first 10 ingredients; place in an airtight container. Place beans and rice in separate containers. Yield: 1 batch. To prepare red beans and rice: Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain. Return beans to pan; add seasoning mix, 2-1/2 cups water and ham hocks. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham hocks; cut meat into bite-size pieces and return to pan. Add the sausage. Cover and simmer for 30-40 minutes or until beans are tender and sausage is heated through. Remove bay leaf. Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Remove from the heat; let stand for 5 minutes. Spoon into bowls; top with bean mixture. Garnish with parsley if desired.

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