![]() ![]() Occasionally stir this around until the onions and peppers start to soften and pick up a little color. Once the sausage starts to pick up a little color, add in the Holy Trinity (chopped green peppers, onions, and celery). If you’re using Andouille sausage, slice them up into bite-sized rounds and sautee them until lightly browned on each side. #RED BEANS AND RICE HOW TO#How to Make Red Beans and Riceīegin by heating a little bit of oil in the bottom of your Dutch oven, over medium heat. We left this out for simplicity’s sake, but if you want to add it in, please do! Just chop it up and add it in with the sausage. ![]() Traditionally, a ham hock from Sunday’s dinner would be added in with Monday’s red beans and rice. Other ingredient changes: One notable ingredient missing from our camp version of Red Beans and Rice is ham hock. If you’re interested, here’s a great article about the difference between Creole and Cajun cooking! If you want to make your own seasoning blend instead of buying a pre-made blend, this recipe is a great place to start. Seasoning blend: Red Beans and Rice is technically a Creole dish, but we do find that this meal works well with Cajun seasonings too. If you make your own beans at home, you can use the equivalent amount of true red beans. Unfortunately, we’ve never seen them sold as a canned bean. Traditional Red Beans & Rice use true red beans, which are a different kind of bean than kidney. #RED BEANS AND RICE CODE#Looking to pick up some new gear without breaking the bank? Save 15% on your first purchase at Backcountry by using code “ FRESHOFFTHEGRID“! (Exclusions apply.)īeans: We call for canned kidney beans in the recipe since they are well suited for camping. You want a sturdy spatula so you can really break that fond up and release all the flavor. When it’s time to make the rice, you’re going to lift that fond up by deglazing with liquid and scraping with a spatula. Metal or Wooden Spatula: Sauteeing the veggies and sausage will create a deep, flavorful fond on the bottom of your pot. ![]() The meal will work just fine if you aren’t able to (no running water, limited water), but the quality of the rice and beans is greatly enhanced by rinsing the starch off the rice and liquid off the beans. Mesh Strainer: If you have the ability to do so, we HIGHLY recommend rinsing the rice and beans. The heavy cast-iron lid also makes a really nice seal for steaming the rice. Serve over rice and garnish with green onions.Large Pot With A Tight Sealing Lid: We prefer to use our 10” 4 quart Lodge Dutch oven for this, because of how well the cast iron retains heat. Remove from the heat and remove the bay leaves. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.) Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. Add the beans and stock or water, stir well, and bring to a boil. Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the onions, celery and bell peppers to the grease in the pot. Add the tasso and cook, stirring, for 1 minute. In a large pot, heat the bacon grease over medium-high heat. Place the beans in a large bowl or pot and cover with water by 2 inches. ![]()
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