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+--- Thread: Bayou Red Beans and Rice Casserole (/showthread.php?tid=305052)
Bayou Red Beans and Rice Casserole - tubeN2 - 01-29-2007
2 cup Dried Red Kidney Beans Sorted and Rinsed
1 tbl Vegetable Oil
8 oz Chorizo Sausage (or Italian) Crumbled
1 lrg Yellow Onion Coarsely Chopped
1 lrg Green Bell Pepper Seeded and Chopped
1/2 cup Chopped Celery
2 x Cloves Garlic Minced
8 oz Smoked Ham Diced
4 cup Browned Beef Stock
2 whl Bay Leaves
1/2 tsp Dried Thyme Crumbled
1/2 tsp Dried Marjoram Crumbled
1/8 tsp Cayenne Pepper
2 cup Cooked Long-Grain Rice
1 tbl Red Wine Vinegar
1/2 tsp Salt
Method :
Soak beans overnight in water to cover. Drain beans (if cooking beans in water instead of broth, reserve soaking liquid and add water to total 1 quart liquid); set aside.
In a 6-Quart Dutch oven over moderate heat, heat oil 1 minute. Add chorizo and saute until brown - about 5 minutes; transfer to paper toweling to drain. Drain all but 2 Tablespoons of pan drippings. Add onion, green pepper, celery, and garlic and saute until soft - about 5 minutes. Add reserved beans, ham, stock, bay leaves, thyme, marjoram, and cayenne.
Bring to a boil over high heat. Reduce the heat to moderately low and simmer, covered until beans are tender - about 1 1/2 hours. Remove and discard bay leaves. Preheat the oven to 350 degrees.
Drain beans, reserving 1 cup liquid. Put beans and liquid into a lightly greased 3-Quart casserole; stir in chorizo, rice, vinegar, and salt to taste.
Bake, covered, until hot - about 40 minutes. Serve with hot red pepper sauce.