Red Beans and Rice - Spicy

This recipe is for red beans, but we’ll have to make do with Bellews Creek black beans. It’s a great recipe–makes 10 1-cup servings.

Preparation

Okay, this recipe is for red beans, but we didn’t save them for Mardi Gras season, so we’ll have to make do with Bellews Creek black beans. It’s a great recipe–makes 10 1-cup servings
Seasoning Mix
2 tsp dry mustard
2 tsp salt
1 tsp cayenne
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp pasilla chile peppers
1 tsp black pepper
1 tsp thyme
1/2 tsp white pepper
 
2 T olive oil
2 cups chopped onions
1 cup chopped green pepper
1 lb. smoked sausage, sliced into rounds 1/4 inch thick, then quartered 
2 T minced fresh garlic
2 T minced fresh ginger
7 cups chicken stock
1/4 c. chopped fresh parsley
1 # dried red (or black) beans rinsed, sorted and soaked overnight
Day 1: Add enough water to cover the beans by 3 or 4 inches and soak them overnight in the refrigerator.
Day 2: Combine seasoning mix. Drain but do not wash the beans and set aside. Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add 1 cup of onions, the bell peppers, and smoked sausage. Cook, stirring frequently, for 6 minutes. Add the garlic, ginger, remaining onions, drained beans, and seasoning mix. Cook, stirring frequently, for 5 minutes, the add the stock, stir well, and cover. Bring to a boil, reduce the heat to low, and simmer until the beans are tender and starting to break, about 2 hours. Add the parsley, stir throughly, and remove from the heat. Serve over hot white rice.

Tip: Roasting a Chicken...and Creating a Stock

8589806211 To roast a chicken, pre-heat the oven to 400F. Rinse and pat the bird dry, then rub with olive oil and sprinkle with salt and pepper. Stuff a bunch of herbs inthe cavity (along with the neck and other parts that are in there--they add flavor and nutrients) and throw it in the oven for an hour to an...Read more

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