Red Beans and Rice

Red Beans and Rice

PREP TIME: 1 Hour
SERVES: 10-12

 COMMENT:

It’s a tradition like no other in Southern Louisiana. It’s Monday. It’s red beans and rice. It’s what’s for dinner.

Red beans and rice became a staple Monday meal when Monday was wash day. Since red beans and rice don’t require much attention (just a lot of time!), it became the ideal meal to sit simmering while the wash was getting done. While we don’t all spend Mondays doing laundry any more, South Louisiana and New Orleans still loves that Monday bean routine.

Traditional pairings include smoked sausage, but tons of different foods go well with red beans and rice, whether it’s a pork chop, fried seafood, ham shanks, hot sausage, fried chicken/chicken livers. Top your meal off with some cornbread and greens, and you have a true New Orleans meal.

INGREDIENTS:

• 1 (16-ounce can) Blue Runner New Orleans Red Beans
• 1 (10-12-ounce) can red kidney beans in water
• 1/4 cup vegetable oil
• 1/4 cup bacon fat
• 1/2 cup flour
• 1 cup onions, diced
• 1 cup celery, diced
• 1/2 cup bell peppers, diced
• 1/4 cup garlic, minced
• 1 quart chicken stock or water
• 1 pound sugar cured ham, diced
• 1/2 pound smoked sausage, sliced
• 1/2 cup green onions, sliced
• 1/2 cup parsley, chopped
• salt and pepper to taste
• 5 cups cooked white rice

INSTRUCTIONS:

1. In a 7-quart cast iron pot, heat oil and bacon fat over medium-high heat. Add flour and, using a wire whisk, stir constantly until dark brown roux is achieved. 
2. Add onions, celery and bell peppers and saute 3-5 minutes or until vegetables are wilted. 
3. Add garlic and saute, stirring occasionally, for an additional 3 minutes. 
4. Add chicken stock, blending well into the roux mixture. 
5. Add ham and smoked sausage and cook 3-5 minutes. 
6. Add Blue Runner beans, blending well into the stock. Bring to a rolling boil, reduce to simmer and cook 45 minutes.
7. Add additional stock or water as necessary to maintain soup-like consistency. 
8. Add cooked kidney beans.
9. Season to taste using salt and pepper. 
10. Return to a low boil just to warm beans.
11. Serve immediately over cooked white rice
12. Garnish with green onion and parsley

Creole Cream Style Red Beans

Blue Runner's original recipe.  Lightly seasoned and
modeled exactly after the traditional home recipe.
They are great on their own, or with your favorite
main dishes and sides.
Available in 16 and 27 ounce and 1-gallon cans.

Cowboy (Western) Beans

Cowboys at Campfire by Chuckwagon Premium Poster Print, 16x24

Cowboy (Western) Beans

Makes: 12 servings
Prep: 15 minutes
Cook: Low 4 hours, High 2 hours

 Ingredients

•  3  28-ounce cans vegetarian baked beans, drained
• 3/4  cup bottled hot-style barbecue sauce
• 1/2  cup chopped onion (1 medium)
•  1/3  cup packed brown sugar
• 1  tablespoon dry mustard

Directions

1. In a 3-1/2- to 5-quart slow cooker combine beans, barbecue sauce, onion, brown sugar, and mustard.

2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-1/2 hours. Makes 12 servings.

Black Bean Soup

Black Bean Soup

Healthy and Economical.  Black beans are high in folate (256 mcg), iron (3.61 mg), magnesium (120 mg), and phosphorus (241 mg); they are also a source of zinc (1.92 mg), niacin (2 mg), and thiamine (.42 mg) - based on 1 cup portion size.

Ingredients:

• 1/4 cup Olive Oil
• 1/4 cup Yellow Onion, Diced
• 1/4 cup Carrots, Diced
• 1/4 cup Green Bell Pepper, Diced
• 4 Beef Bouillon Cubes
• 1 cup Boiling Water
• 1 1/2 quarts (3 pounds) Canned Black Beans, Not Drained
• 2 tablespoons Cooking Sherry
• 1 tablespoon Distilled White Vinegar
• 2 tablespoons Worcestershire Sauce
• 1 tablespoon Sugar
• 2 teaspoons Garlic Powder
• 2 teaspoons Salt
• 1/2 teaspoon Black Pepper, Ground
• 2 teaspoons Chili Powder
• 8 oz. Smoked Sausage, small dice
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Instructions:

1. In a medium stock pot, place the olive oil, onion, carrot, and bell pepper.  
2. Sauté the vegetables until they are tender.
3.  Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. 
4. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoon water) to sautéed vegetables.
5. Bring mixture to a simmer and cook approximately 15 minutes. 
6. In a blender, puree 1 quart of the soup, and put back into the pot. 
7. In a separate bowl, combine the cornstarch and 2 tablespoon water.
8. Add the cornstarch mix to the soup and bring to a boil for 1 minute.

Garnish with sliced green onions, cheese and/or a dollop of sour cream.
Serve with cornbread, white rice, or your favorite side dish