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T Jims New Orleans Red Beans & Rice - vegetable oil

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vegetable oil onion green bell pepper celery salt cayenne pepper ground black pepper thyme bay leaves ham andouille red beans clove garlic water jalapeno juice parsley
Viewed: 13 - Published at: 8 years ago

Ingredients

  • 2 tbsp vegetable oil
  • 1 cup onion, chopped
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup celery, chopped
  • 1 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 1/2 tsp ground black pepper
  • 1 tsp thyme
  • 3 bay leaves
  • 1 lb boiled ham, cubed
  • 1 lb andouille, sliced
  • 1 lb dried red beans
  • 3 clove garlic, minced
  • 8 to 10 cups of water
  • 2 tbsp picked jalapeno juice
  • 1 fresh parsley, chopped
  • 1 picked jalapeno slices

Method

  • Soak the red beans over night in water to cover by 2 inches.
  • Add a little extra oil to a medium size soup pot and brown off the andouille over medium high heat making sure to get a nice crust on the pieces.
  • Set aside.
  • In the same pot over medium heat, add the 2 tablespoons of oil, onion, bell pepper, celery, salt, cayenne pepper, black pepper, and thyme.
  • Saute until onions are translucent, about 5 minutes.
  • Add the andouille back into the pot along with the ham and bay leaves.
  • Saute for another 5 to 6 minutes.
  • As the red beans, garlic, and water to cover the beans.
  • Water level should be 3/4 the way up the pot.
  • Bring to a boil and then reduce to a slow simmer
  • Let the beans simmer uncovered for about 3 hours occasionally stirring and scraping the bottom of the pot to make sure nothing is sticking.
  • As the beans cook, you will notice the level go down due to evaporation, that is exactly what you want.
  • When the level reaches halfway, add water to get it back up to 3/4 off the pot.
  • On the third addition of water, you will begin making some of the beans against the side of the pot, this is what make them creamy in the end.
  • Do not mash all of them though.
  • Continue simmering until enough evaporation gives you some creamy and saucy red beans.
  • Cut off the heat and stir in the pickled jalapeno juice.
  • This adds some acidity that will really make everything pop.
  • Ladle over some rice and garnish with a little parsley and a few slice of pickled jalapeno.

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