R – Red Beans and Rice Grits with Eggs and Andouille
Red Beans and Rice Grits with Eggs and Andouille
Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99
During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.
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Red Beans and Rice Grits with Eggs and Andouille
From Esquire
Chef Lee Richardson, Ashley’s, Little Rock
INGREDIENTS
Red Beans
- 1 lb dry red kidney beans, picked over
- 2 qt water + 2 qt water + 1 qt chicken stock
- Vegetable mix (all trimmed, peeled, and chopped):
- 1 onion
- 3 ribs celery stalk (with leafy green tops)
- 1 green bell pepper
- 6 cloves garlic
- 1/2 lb good-quality smoked ham, diced
- 1 lb smoked ham hocks
- 1 bay leaf
- 2 tbsp Creole seasoning
- 2 tbsp Lea & Perrins Worcestershire sauce
- 1 tsp Tabasco sauce
- a dozen turns freshly ground black pepper
- 3 tsp coarse salt
Rice Grits
- 1 cup long-grain white rice
- 4 cups water
- 1 tsp salt
- 3 tbsp unsalted butter
Have Ready to Serve
- Poached or loose sunnyside- up eggs
- grilled Andouille sausage
- chopped green scallions
INSTRUCTIONS
Red Beans
- Place the beans and 2 qt water in a small stockpot over high heat and bring to a boil. Remove from heat and cover for 30 minutes. Drain the water from the beans and add 2 qt fresh water and the stock along with all other ingredients except the salt. Bring to a boil and reduce to a simmer; cook for 90 minutes.
- Add the salt and crush some of the beans with a potato masher. Continue to simmer for another 30 minutes. Remove ham hocks (strip off and return any meat to the pot) and keep beans warm.
- At this point, you can remove half the red beans, cool, and freeze for future use.
Rice
- In a clean coffee grinder or small food processor, grind the rice into a meal. Bring the water to a boil with the salt and 1 tbsp of the butter. Slowly whisk the rice meal into the boiling water and continue to whisk until the mixture begins to thicken and spit at you. Lower the heat and continue to stir for about three minutes. Cover and reduce heat to low, cooking until thick and creamy, about 15 minutes. Stir in the remaining butter.
To serve: Ladle about 1 cup beans into a bowl and top with about 1/2 cup rice grits. Top the grits with eggs and serve with a piece of grilled Andouille and some freshly chopped scallions
Please see actual website for pictures and detailed instructions – Esquire
Please share your favorite recipes and enjoy the A-Z Challenge.
Q – Quick Red Beans and Rice with Andouille Sausage
Quick Red Beans and Rice with Andouille Sausage
Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99
During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Quick Red Beans and Rice with Andouille Sausage
From Andi Mitchell @ Can You Stay for Dinner?
INGREDIENTS
- 3 cups chicken broth
- 1 bay leaf
- 1 ½ cups dry brown rice
- 2 teaspoons olive oil
- 4 links smoked Andouille pork sausage, each sliced into 1/2-inch rounds
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 3 cloves garlic, minced
- 1 (15-ounce) can red beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, in their own juices
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- 2 teaspoons Cajun or Creole seasoning (strongly recommended: Tony Chachere’s or Zatarain’s)
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh thyme leaves
INSTRUCTIONS
Bring chicken broth and bay leaf to a boil in a small pot. Add the rice, cover, and reduce heat to low. Simmer for about 20-25 minutes if using white rice or about 40 minutes if using brown rice, until the broth has been absorbed into the grains. Turn off the heat and fluff the rice with a fork. Return the lid to cover and set aside.
Heat olive oil in a large skillet over medium heat. Add the sliced sausage rounds and cook, stirring occasionally, for 3-4 minutes, until browned on both sides. Use a slotted spoon to remove the sausage to a plate; cover to keep warm. To the skillet with the rendered sausage fat, add the onion and green pepper and cook, stirring frequently, for about 3 minutes, until tender. Add garlic and stir constantly for 30 seconds, until fragrant. Stir in red beans, diced tomatoes and their juices, salt, black pepper, cayenne, and Creole seasoning. Add the rice, parsley, and thyme. Cook for about 3 minutes, stirring occasionally, to allow flavors to blend. Return the sausage to the pan and stir to combine. Serve immediately.
Please see actual website for pictures and detailed instructions – Can You Stay for Dinner?
Please share your favorite recipes and enjoy the A-Z Challenge.
L – Lundi Gras Red Bean and Rice Salad
Lundi Gras Red Bean and Rice Salad
Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99
During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
Lundi Gras Red Bean and Rice Salad
From NOLA.com
INGREDIENTS
For dressing:
- 1/3 cup Steen’s cane vinegar or red wine vinegar
- 1 tablespoon Creole mustard
- 1 large clove garlic, put through press
- 2 teaspoons Creole seasoning, or to taste
- 2/3 cup olive oil
For salad:
- 5 cups cooked and drained red beans, rinsed
- 5 cups cooked white or brown rice
- 2 cups diced cooked smoked sausage or ham
- 3 cups seeded and diced fresh tomato
- 2 cups finely chopped celery
- 1 cup finely chopped yellow bell pepper
- 1/2 cup finely chopped purple onion, plus more for garnish
- Salt and pepper
- Shredded cheddar cheese for garnish
- Chopped fresh parsley or cilantro for garnish
INSTRUCTIONS
- In very large mixing bowl, whisk together all dressing ingredients except olive oil until well blended. Drizzle in olive oil, whisking until emulsified.
- Add beans, rice, sausage or ham, tomato, celery, bell pepper and one-half cup of the red onions to dressing; toss gently to combine. Refrigerate for at least 30 minutes or up to 24 hours. Taste and adjust salt and pepper. Garnish with additional chopped purple onion, shredded cheese and parsley or cilantro.
Please see actual website for pictures and detailed instructions – NOLA.com
Please share your favorite recipes and enjoy the A-Z Challenge.
72 Ways to Prepare Beans & Rice...and Love IT! 