Easy Recipe: Creole red beans and rice with slow cooked pulled pork
Red beans and rice is a true Creole classic! Like many of the best Louisiana dishes, it is made up of humble ingredients that, after a long simmer, are transformed into a bowl of rich, creamy comfort food. Beans and water are added, then cooked low-and-slow, which can take between one hour. We can cook Creole red beans and rice with slow cooked pulled pork using 24 ingredients and 6 steps. Here is how you achieve Creole red beans and rice with slow cooked pulled pork.
Ingredients of Creole red beans and rice with slow cooked pulled pork
- You need to prepare 1 of pd small red beans.
- Prepare 1 of pd large red kidney beans.
- Prepare 2 of pds pulled pork or smoked sausage of your choice.
- You need to prepare 5 slices of bacon.
- You need to prepare 1 of large onion.
- You need to prepare 1 of bell pepper.
- You need to prepare 2 of celery stalks.
- Prepare 6 cloves of garlic.
- You need to prepare 2 tbsp of fresh ginger.
- You need to prepare 1 of jalapeno.
- Prepare 1 can of diced tomatoes.
- Prepare 2 tbsp of liquid smoke.
- Prepare 2 tbsp of cumin.
- You need to prepare 1 tsp of garlic powder.
- Prepare 1 tsp of onion powder.
- Prepare 1 tsp of smoked paprika.
- Prepare 1/2 tsp of cayenne pepper.
- Prepare 1 tsp of dill weed.
- You need to prepare 3 of bay leaf.
- Prepare 1/4 cup of apple cider vinegar.
- Prepare 1/4 cup of ketchup.
- You need to prepare 1/4 cup of mustard.
- Prepare 2 tbsp of chicken bullion base.
- Prepare 1/4 c of brown sugar (optional).
All products linked here have been. Slow Cooker red beans & rice made with dried beans, and cooked with a ham bone, bacon and smoked sausage, in the Crockpot! Most of you know that I've never been a big fan of the crockpot for much other than pulled pork or roasts, feeling it pretty much boiled everything else to death, but with. Served with a side of hot rice and hot buttered cornbread and you have just tasted creole goodness!
Creole red beans and rice with slow cooked pulled pork directions
- Cover beans with water and allow to soak overnight. Then, drain beans and remove any bad ones. Set aside..
- Chop bacon into half inch pieces and saute until golden brown and grease is rendered. (I use a magnelite Dutch oven).
- Add onion, bell pepper, garlic, celery and jalapeno and saute until fragrant and onions are translucent and slightly carmelized..
- Make a paste out of the 2 tbsp of ginger and add to pot. (You can buy ginger already pasted at grocery store) Cook another two minutes..
- Add enough water to cover beans two and half inches then add remaining ingredients. Cover and bring to a boil, then simmer (covered) on low for two and a half to three hours. Serve over rice..
- I garnished mine with sour cream, jalapeno, dill weed and peperoncini pepper.
Enter: red beans and rice, which is known for cooking low and slow. You could totally make this low and slow on the stovetop, but the slow cooker is my cooking method of choice here. Red beans and rice is a signature dish of Louisiana Creole cuisine made with red beans and pork. It was traditionally served on Mondays, which was laundry day, and made use of Sunday's leftover ham bone. This simple dish would simmer for hours, making it an ideal choice for a housewife that was.
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