A traditional meal in the south typically served on Monday night.
Ingredients:
3/4 Vidalia or otherwise sweet onion
2 cans small red beans
1/4 cup white wine
1 teaspoon powdered sage
1 teapoon powdered thyme
2 cloves garlic (crushed)
1-2 tablespoons Cayenne chile powder
3 bay leaves
4 tablespoons brown sugar
2 teaspoons paprika
1/2 teaspoon chipotle (goes a loooong way)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley (chopped)
10-15 button mushrooms (quartered)
1 diced fine green pepper
1 cup white rice
Leave as is for vegetarian or pick your meat of choice.
Serves 4
Start by caramelizing the onions in a cast iron skillet. Once the onions are done,
de-glaze the pan with white wine. Coarsely chop the onions and add them to a large
pot holding the two cans of small red beans with their liquid on low heat. Add diced green peppers Also,
pour the pan de-glazing liquid into the pot of red beans. As the beans are heating, take
a potato masher and crush just a few of the beans in the pot to make for variety of texture.
Then start seasoning the beans and onions with the sage, thyme, two crushed garlic cloves,
chile powder, paprika chipotle flakes, salt, pepper, bay leaves and sugar. Stir the beans and
evenly mix in the spices then add the mushrooms into the bean mixture.
Heat on medium heat until mushrooms are cooked then ladle over cooked rice
(two cups water per cup of rice and cook until tender) and eat or place beans in
refrigerator over night to let the flavors mix. We like to eat our red beans and rice with spiced shrimp.
I cook the large shrimp in a l;arge fry pan with 3 tablespoons of butter ,5 teasppons of hot sauce,1 teaspoon of cayanne pepper a dash of salt and simmer very low .
Turning once as they turn 1/2 way pink. Approx 4 mins.
Then put them over the top of the beans and rice.
Ingredients:
3/4 Vidalia or otherwise sweet onion
2 cans small red beans
1/4 cup white wine
1 teaspoon powdered sage
1 teapoon powdered thyme
2 cloves garlic (crushed)
1-2 tablespoons Cayenne chile powder
3 bay leaves
4 tablespoons brown sugar
2 teaspoons paprika
1/2 teaspoon chipotle (goes a loooong way)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley (chopped)
10-15 button mushrooms (quartered)
1 diced fine green pepper
1 cup white rice
Leave as is for vegetarian or pick your meat of choice.
Serves 4
Start by caramelizing the onions in a cast iron skillet. Once the onions are done,
de-glaze the pan with white wine. Coarsely chop the onions and add them to a large
pot holding the two cans of small red beans with their liquid on low heat. Add diced green peppers Also,
pour the pan de-glazing liquid into the pot of red beans. As the beans are heating, take
a potato masher and crush just a few of the beans in the pot to make for variety of texture.
Then start seasoning the beans and onions with the sage, thyme, two crushed garlic cloves,
chile powder, paprika chipotle flakes, salt, pepper, bay leaves and sugar. Stir the beans and
evenly mix in the spices then add the mushrooms into the bean mixture.
Heat on medium heat until mushrooms are cooked then ladle over cooked rice
(two cups water per cup of rice and cook until tender) and eat or place beans in
refrigerator over night to let the flavors mix. We like to eat our red beans and rice with spiced shrimp.
I cook the large shrimp in a l;arge fry pan with 3 tablespoons of butter ,5 teasppons of hot sauce,1 teaspoon of cayanne pepper a dash of salt and simmer very low .
Turning once as they turn 1/2 way pink. Approx 4 mins.
Then put them over the top of the beans and rice.
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