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In this video, Betty demonstrates how to make a zesty dish from the Deep South, Cajun Red Beans and Rice. This recipe makes ...
a large amount, and it can be used as the main course of a meal.
Tags:Cajun Red Beans and Rice Recipe,bettyskitchen,Cajun,cajun beans rice,cooking tips,red beans recipe,Rice Recipe,southern cuisine
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Hi, I’m Betty welcome to Betty’s kitchen. Today, we’re making red beans and rice and it’s going to be a really spicy type of dish so I hope you like spices if not then just—a little bit and just have red beans and rice.
We’re going to start with ½ stick of butter or margarine melted and I chose butter in this case it’s up to you and that is equivalent to ¼ of cup. So, I put that in a deep skillet and then we have one cup of chopped celery, we have one cup of chopped onion, that’s white onion. It could be yellow, it doesn’t matter. We have ½ cup of a chopped or sliced green onion. So, that’s going in and then we have ½ cup of chopped sweet bell pepper, green pepper.
So, we have quite a few vegetables there and what I’m going to do is stir this around a bit and then I’m going to go over to the stove and sauté this until in particular the onions are clear and the others will have a certain translucence above them but we need to do that before we continue with the recipe.
My vegetables are sautéed so I’m going to turn those off, bring them over here and you can see that they’re nice and translucent and that’s what you want to see. We do have one more vegetable and that is a carrot which is chopped. And we have two cloves of garlic and that’s the Kentucky kind of clove of garlic, the bulb it’s kind of less than the size of my fist because some of you’ve mentioned that you get huge cloves of garlic.
This is not huge but just two every size cloves of garlic that are chopped. They are not put in earlier with the other vegetables because they have a tendency to blacken or turn brown easily with. I don’t want that happening. So, we’re going to be doing some cooking here and they will get done definitely.
The next thing is red beans. I have two cans here, they’re 15.5 ounces each. They have some liquid. I’m going to pour all of that in. Now, you can have any type of red bean that you want, just don’t get the kind that is maybe flavored ready to make chili something like that, they can be kidney beans, they could be chili beans, just not chili hot beans or something where there is seasoning involved but your choice of red beans which they just say red beans but I don’t know if you’ll be able to find them. So, I have two cans of those.
And then the next thing I’m adding is some tender chunk ham, this is Hormel ham, it’s five ounces and it’s really a convenient way to make this dish but if you have left over ham then just chunk it up and put in about this much and I did take a fork and separate this a bit because it’s kind of again one big molded form. So, we’ll just put that out and you’ll have a chance to separate as we go along. And the technical name here is Hormel brand smoked ham with water added so five ounces of that.
Now, some spices, we need some salt ¼ teaspoon of salt and then we’re going to put our spicy seasoning in, we have Creole seasoning and I have two teaspoons of Creole seasoning. I’m going to put that in and then we have some hot sauce. This would be like your Louisiana hot sauce or you could use any kind of pop pepper sauce, Tabasco sauce, you need ¾ of a teaspoon so don’t overdo it on this because it’s very hot and we’ve already gotten some spiciness coming from our Creole seasoning. And then we’re going to add one cup of water, you’ll need this water because this is going back to the stove and it’s going to cook. And it’s going to cook quite a long time. Actually, we cook it uncovered for one hour and then I’ll come back and you’ll see it’s going to cook down and this liquid will be cooked into it. So, I show what it looks like at that point and actually I’m going to do in the meantime is cook some rice and it will be just white rice and I’ll have it ready and this will be served over white rice. So, that’s where our red beans and rice name comes from.
Let’s get this cooked one hour at medium heat. I’m ready to serve my red beans and rice and we have the rice, this is a gold package but just to show you, I use the instructions from the back which also I have a quick tip on making rice if you want to go to that but I have two cups of cooked rice here and it takes one cup of uncooked rice with two cups of water and you need to cook that for 15 minutes and then you’ll have nice fluffy white rice. So, that’s spread out on a large platter because the red bean part has been cooked and it’s ready. So, we want to bring it over and you can see what it looks like and you can turn this off. And then I have my serving spoon here. I think I’m just going to use that to rate this out. Let me let you look at the red bean mixture after it’s cooked down, it was very watery and I put it on the stove but it’s cooked an hour now.
So, we’re going to just start covering that rice with it just good on the center and then you can get the edges later and if you need to push some from the center at least you’ll get good coverage that way. So, isn’t that lovely dish? If you like red beans and rice then this is just chopped full of things that are nice and flavorful. So, there we go. And I want to serve this up to you in just a minute. To serve this up, what you’re going to do is just take a big serving spoon and dig in and get some rice all the way to the bottom so that you’ll have rice and you’ll have your red bean mixture. So, I’m just going to take some here from the end and you’ll have it to be separated. It’s just hard if you like to mix it up when you’re bringing it out. If you like it little separate then it’s possible to do that but I just poured our red beans over the top and this is the look that you get.
So, here’s my serving and I have a nice piece of corn bread with butter to go with that and that perpetual glass of ice tea.