|Red Beans and Rice|
It is a rainy, windy day here. Just the kind of day that calls out for warming food. Beans and rice come to mind. Fortunately for me, I have a ham bone in the freezer "in reserve" and jars of dry beans on the pantry shelves. And too.......
I had noticed and commented about the Red beans and rice over at Beverly's Back Porch. I am drawn to her recipes. Those recipes speak to my childhood memories. They are perfect to daydream over and plan to make. Or in my case, adapt to my pantry which is not as well stocked as hers is, on this fine morning. I prepared these to cook in the crockpot while I am away at work, it will be an easy simmer of the rice and dinner will be done.
Red Beans and Rice
by the seat of my pants
inspired by: Beverly's Back Porch.
1 pound of red beans, soaked, drained and rinsed
1 ham bone or 2 hocks
1 large or 2 regular onions diced
4 - 6 T olive oil
4 T flour
1 -2 red or green pepper, roasted, peeled and diced
1 bay leaf
2 cloves garlic, minced
1 c red wine
1 t Tony Chachere's seasoning (1 t is for flavor, use more for a little "heat")
6 or more c water
salt to taste( I used 2 tsp)
This onion technique is very adaptable for so many recipes, I won't forget this! Don't be afraid of using the larger amounts of the onion and green peppers, those aromatic vegetables add so much to this dish. You cannot over do the vegetables.
Saute the diced onion in olive oil, start with the 3 T, when golden, stir in the flour and the additional oil as needed. Reduce heat to low and saute until the roux is golden and the onions smell like heaven!
Roasted peppers are not pretty, but they are delicious!
Note: These beans were soaked for a longer period of time, 2 days. I came across this information about increasing the soaking time to help with digestion for those troubled by beans.We shall see if this helps.
Place ham bone in bottom of crockpot, add all remaining ingredients, cook on low 8 hours or until beans are done. Remove ham bone and any large pieces of ham, dice (or shred by hand) and return to the beans. Taste broth adding salt to taste. Serve with the Carrot Rice.
1 c brown rice
water to cook per rice package (this can vary)
1 large or 2 medium carrots, peeled, coarsely grated
1/2 t salt
Bring all ingredients to a boil, reduce heat, simmer 45 minutes or until rice is done.
Serve with pride, this is good eating!.
Guess what were having for our next dinner?
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