How to make New Orleans Red Beans and Rice (2013 recipe) скачать в хорошем качестве

How to make New Orleans Red Beans and Rice (2013 recipe)

Charles demonstrates how to make New Orleans Red Beans and Rice with pickle meat and smoked sausage in it! This is one of several ways how to cook it. Full Recipe is at the bottom New Orleans Red beans and rice 2013 recipe link https://www.charliethecookandrews.com... Official Website for all recipes https://www.charliethecookandrews.com/ Email [email protected] Facebook   / charliethecookandrews   Instagram https://www.instagram.com/charliethec... Twitter   / ctcandrews   #charliethecookandrews To donate https://www.charliethecookandrews.com... GoFundMe https://www.gofundme.com/f/charlie-an... Cash App $CharlieA504 PayPal (donate to email address) [email protected] Recipe as follows Recipe makes 2 pounds beans. Serves 15 to 20 people What you'll need 1 Package 2 pounds of Camilla Red Kidney beans. 2 pounds Smoked Sausage chopped into 2/16th's of an inch thick. 4 lbs Pickled Pork or (Pickle Meat). 1/2 Yellow Onion Chopped 2 Stalks Celery Clean and Chopped 1 Whole Green Bell Pepper Chopped 2 cloves Garlic Chopped until minced 1/4 cup Fresh Parsley Chopped until minced 3 Tablespoons of butter 1 tablespoon of Tony Chachere's Creole Seasoning STEP 1- Open package of Camilla's Red Beans and add into 8QT pot. Sort beans and remove ANY beans that are DIRTY, DISCOLORED OR DEFORMED. STEP 2- Once finished sorting beans, Add 10 cups of cold water into 8 Qt pot of dry beans. In traditional New Orleans fashion, cover pot with lid and let beans soak overnight. This will reduce the cooking time and beans will cook much faster. STEP 3- Prep Vegetables (WEAR GLOVES if you can, if not wash hands thoroughly before and AFTER preparing) Chop 1/2 Yellow Onion Chop 2 Stalks Celery Chop 1 Green Bell Pepper Chop 3 Cloves of Garlic until minced Chop Fresh store brought Parsley until minced and you'll need 1/4 cup of that! Step 4- Prep Smoked Sausage (WEAR GLOVES if you can, if not wash hands thoroughly before AND AFTER preparing) Chop 2 pounds of smoked sausage. Slices should be 2/16ths of an inch thick or larger. Step 5- Prep Pickle Pork or (PICKLE MEAT) (WEAR GLOVES if you can, if not wash hands thoroughly before AND AFTER preparing) Remove meat and quickly add into strainer. Rinse with cold water thoroughly. Once finished season LIGHTLY with Tony Chachere's Creole Seasoning, place into zip lock bag and place into fridge. Let sit overnight Step 6- Continue with this step once you've finished the first 5 steps and let everything sit in fridge overnight except the pot of beans. Add 5 more cups of water into 8QT pot of beans. That's 15 cups of water TOTAL for this recipe. Step 8 Preheat fire to medium high heat. Add Pickled Pork (Pickle meat) into beans and stir. Cover pot and bring to a boil. Let beans simmer for 1 hour total. Stir beans occasionally between 10 minute intervals. Step 8- 1 hour has passed Stir beans and add seasoning Add 1/2 Yellow Onion Chopped 2/3 Cup Celery 2/3 Cup Bell Pepper or you can add the entire bell pepper instead. 3 Cloves Garlic Minced 1/4 Cups Parsley Minced 1 tablespoon of Tony Chachere's Creole Seasoning Stir and let simmer for 1 hour. Stir Between 8 minute intervals. STEP 9- 1 hour has passed. 2 hours total so far. Add Chopped Smoked Sausage and 3 tablespoons of butter. Also add 1 extra teaspoon of creole seasoning (Optional). Stir beans until all the butter had melted inside the pot. Cover and let simmer for 20 minutes. Stir between 3 minute intervals. Step 10- Beans are DONE HOORAYYY LOL Serve over rice with cornbread. You can also fry or bake chicken with this. Makes a COMPLETE meal. Enjoy!!!! :)