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Vrghr's Red Beans and Rice
Though the illustration shows a "proper" serving with cornbread and rice, the recipe below is just for the Red Beans portion. The Creole Seasoning, Creole Rice, and Cornbread are repeats from Vrghr's previous recipes (links follow below this recipe).
Here's a "special request" recipe from
FACCC and 
Chrismukkah! Enjoy and Bon Appetite!
There are two major "camps" in the Red Beans world; those who use Andouille sausage as a primary flavor component, and those who like Pickled Pork for their beans. As wuffy doesn't have a ready source of pickled pork products in his local markets, this batch of beans goes the sausage direction. But future versions will try out the pork, and even offer a "do it yourself" pickling method in case you, like Vrghr, don't have a quick and easy source of your own.
Wuff went a bit overboard with the meats, using three different ones in here; bacon, sausage, and smoked ham hocks. Combined with a generous helping of the "trinity", and a big splash of minced garlic, it resulted in beans that are a wee bit spicy, nice and thick, and PACKED with flavor! YUM!
Because wuff was REALLY in a hurry to make these mid-week after a day of work, Vrghr used several "short cuts" for these beans. First was making everythinig in a pressure cooker, and second was going straight from the bag of beans to the cooker without a lengthy rinse period. If you choose to do an over-night soak, or a faster boil and rinse soak for your beans first, you'll need to adjust the cooking time and amount of liquid used for your preparation. The cook times and liquid amount given are strictly for wuff's "hurry up" version here. Vrghr would estimate you'd need about half the time, and probably cut the liquid by between 1/3 and 1/2. But you'll need to do a little experimenting to be certain.
Ingredients:
1 lb Red Kidney Beans (Camilla brand, if possible)
1 lb Andouille Sausage
1 lb Bacon
1 smoked Ham Hock
2 Qts Chicken Stock
1 C Dry Sherry
3 stalks Celery
1 lg Yellow Onion
1 Jalapeno Pepper
2-3 Bay Leaves
½ Poblano Pepper
½ Green Bell Pepper
1 Tbs mince Garlic
2 heaping tsp Creole Seasoning (see recipe link below)
Hot sauce for garnish - optional
Directions:
Prep:
- Chop up the celery into small bits.
- Dice the onions.
- Remove the seeds and membranes from all the peppers, and mince the portions needed (half of the bell and poblano, all the jalapeno).
- Chop up the bacon into small pieces.- Slice the sausage into ½ inch rounds.
- Score a few lines in the ham hock to release more flavor.
In the pressure cooker over high heat, fry the bacon, stirring occasionally, until all the bits are fairly crisp. Pour off all but 3-4 Tbs of the extra bacon fat.
Add in the sausage and cook with the bacon for about 3-4 minutes to put a bit of browning on the edges.
Add in the celery, peppers, and onions (trinity). Stir all together. Cook until the onions begin to turn translucent and the veggies are nicely fragrant.
Add the Creole seasoning, Bay leaves, chicken stock, sherry, and ham hock.
Check the beans for bad ones and pebbles. Add the good beans to the pot.
Stir together and allow to come to a good rolling boil.
Cover with pressure lid, allow to come up to pressure.
Reduce heat to maintenance point and allow to cook at pressure until beans are all very soft (about 1 hour to 1hr 10 minutes).
Remove pot from heat and relieve pressure using quick release or water-cooling method.
Remove ham hock (careful! Very hot!) and scavenge for good meat, discarding bone, skin and fat. Return good meat to pot.
Remove bay leaves.
If there is more liquid than you like, return pot to heat and boil until liquid reduces to desired level.
Using a potato masher, crush up about half to 2/3s of the beans. Stir crushed beans into liquid to make a thick sauce.
Simmer gently for about 10 minutes.
Reduce heat to low to keep warm.
Serve over Creole Rice with a nice wedge of Corn Bread. Sprinkle with hot sauce (optional) to taste.
+++++++++
Creole Rice recipe and Home-made Creole Seasoning here: http://www.furaffinity.net/view/14526532/
Cornbread recipe here: http://www.furaffinity.net/view/14842529/
Here's a "special request" recipe from
FACCC and 
Chrismukkah! Enjoy and Bon Appetite!There are two major "camps" in the Red Beans world; those who use Andouille sausage as a primary flavor component, and those who like Pickled Pork for their beans. As wuffy doesn't have a ready source of pickled pork products in his local markets, this batch of beans goes the sausage direction. But future versions will try out the pork, and even offer a "do it yourself" pickling method in case you, like Vrghr, don't have a quick and easy source of your own.
Wuff went a bit overboard with the meats, using three different ones in here; bacon, sausage, and smoked ham hocks. Combined with a generous helping of the "trinity", and a big splash of minced garlic, it resulted in beans that are a wee bit spicy, nice and thick, and PACKED with flavor! YUM!
Because wuff was REALLY in a hurry to make these mid-week after a day of work, Vrghr used several "short cuts" for these beans. First was making everythinig in a pressure cooker, and second was going straight from the bag of beans to the cooker without a lengthy rinse period. If you choose to do an over-night soak, or a faster boil and rinse soak for your beans first, you'll need to adjust the cooking time and amount of liquid used for your preparation. The cook times and liquid amount given are strictly for wuff's "hurry up" version here. Vrghr would estimate you'd need about half the time, and probably cut the liquid by between 1/3 and 1/2. But you'll need to do a little experimenting to be certain.
Ingredients:
1 lb Red Kidney Beans (Camilla brand, if possible)
1 lb Andouille Sausage
1 lb Bacon
1 smoked Ham Hock
2 Qts Chicken Stock
1 C Dry Sherry
3 stalks Celery
1 lg Yellow Onion
1 Jalapeno Pepper
2-3 Bay Leaves
½ Poblano Pepper
½ Green Bell Pepper
1 Tbs mince Garlic
2 heaping tsp Creole Seasoning (see recipe link below)
Hot sauce for garnish - optional
Directions:
Prep:
- Chop up the celery into small bits.
- Dice the onions.
- Remove the seeds and membranes from all the peppers, and mince the portions needed (half of the bell and poblano, all the jalapeno).
- Chop up the bacon into small pieces.- Slice the sausage into ½ inch rounds.
- Score a few lines in the ham hock to release more flavor.
In the pressure cooker over high heat, fry the bacon, stirring occasionally, until all the bits are fairly crisp. Pour off all but 3-4 Tbs of the extra bacon fat.
Add in the sausage and cook with the bacon for about 3-4 minutes to put a bit of browning on the edges.
Add in the celery, peppers, and onions (trinity). Stir all together. Cook until the onions begin to turn translucent and the veggies are nicely fragrant.
Add the Creole seasoning, Bay leaves, chicken stock, sherry, and ham hock.
Check the beans for bad ones and pebbles. Add the good beans to the pot.
Stir together and allow to come to a good rolling boil.
Cover with pressure lid, allow to come up to pressure.
Reduce heat to maintenance point and allow to cook at pressure until beans are all very soft (about 1 hour to 1hr 10 minutes).
Remove pot from heat and relieve pressure using quick release or water-cooling method.
Remove ham hock (careful! Very hot!) and scavenge for good meat, discarding bone, skin and fat. Return good meat to pot.
Remove bay leaves.
If there is more liquid than you like, return pot to heat and boil until liquid reduces to desired level.
Using a potato masher, crush up about half to 2/3s of the beans. Stir crushed beans into liquid to make a thick sauce.
Simmer gently for about 10 minutes.
Reduce heat to low to keep warm.
Serve over Creole Rice with a nice wedge of Corn Bread. Sprinkle with hot sauce (optional) to taste.
+++++++++
Creole Rice recipe and Home-made Creole Seasoning here: http://www.furaffinity.net/view/14526532/
Cornbread recipe here: http://www.furaffinity.net/view/14842529/
Category Resources / Tutorials
Species Unspecified / Any
Size 1069 x 1113px
File Size 2.2 MB
There's also a pound of bacon in there, and whatever "good" meat there was on the ham hock, once the bone, skin and fat were removed. It's quite a meaty dish, actually, along with all that nice thick sauce and lots of beans. It'll definitely satisfy and stick with you!
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