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Red Beans And Rice De Guise

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 1/2 cups 400g / 14oz Dried red kidney beans - rinsed, picked over

  2. 1/2 oz 14g Dried porcini mushrooms

  3. (available at Italian markets and Specialty foods stores)

  4. 1 1/2 cups 355ml Boiling water

  5. 1 1/2 tablespoons 22ml Olive oil

  6. 1 tablespoon 15ml Onion - chopped (large)

  7. 2 Celery stalks - chopped

  8. 1 Green bell pepper - chopped (large)

  9. 2 Garlic cloves - crushed

  10. 1/4 cup 36g / 1 1/3oz Finely-chopped fresh parsley

  11. 2 1/2 tablespoons 37ml Chopped fresh tarragon

  12. 2 tspns dried tarragon, crumbled

  13. 2 teaspoons 10ml Minced fresh rosemary

  14. 1 tspn dried rosemary, crumbled

  15. 3 Bay leaves

  16. 3 oz 85g Button mushrooms - sliced

  17. 3 Beef broth - (14 1/2 oz)

  18. 4 cups 948ml Water

  19. 1 3/4 lbs 794g / 28oz Smoked ham hocks - cut into pieces

  20. 3 tablespoons 45ml Butter

  21. 1 1/2 lbs 681g / 24oz Smoked sausage

  22. (such as kielbasa or andouille)

  23. Hot pepper sauce

  24. (such as Tabasco)

  25. Cayenne pepper

  26. 4 cups 640g / 22oz Long-grain rice - freshly cooked

  27. 1/4 cup 36g / 1 1/3oz Chopped fresh chives

  28. 1/4 cup 36g / 1 1/3oz Chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Place beans in large bowl with enough cold water to cover by 3 inches. Let stand overnight. Drain beans.

  2. Place dried mushrooms in bowl and pour 1 1/2 cups boiling water over. Soak until softened, about 15 minutes. Transfer mushrooms to bowl using slotted spoon. Strain soaking liquid through sieve lined with paper towel; reserve. Thinly slice mushrooms.

  3. Heat oil in heavy large pot over medium heat. Add onion, celery, bell pepper, garlic, 1/4 cup parsley, tarragon, rosemary and bay leaves. Cook until vegetables are translucent, stirring occasionally, about 10 minutes.

  4. Add button mushrooms and saute 3 minutes. Mix in kidney beans, porcini mushrooms, reserved mushroom soaking liquid, broth, 4 cups water and ham hocks. Bring to boil. Reduce heat, cover partially and simmer 1 hour.

  5. Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add sausage and cook through, turning frequently, about 10 minutes. Transfer sausage to paper towels using tongs and drain. Cut into 1-inch-thick slices.

  6. Add sausage to bean mixture in pot. Simmer uncovered until beans are very tender, stirring frequently, about 45 minutes. Season with hot pepper sauce and cayenne. Remove ham hocks. Discard bones. Cut meat into bite-size pieces and return to pot. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)

  7. Spoon rice into bowls. Ladle beans over. Garnish with chives and parsley.

  8. This recipe yields 8 servings.

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