As Cajun as I could make. I tried to make it like Popeyes red beans and rice.
- 2 cloves garlic minced
- 2 teaspoons garlic powder
- 2 teaspoon salt
- 1 teaspoon thyme
- 3 bay leaves
- 1 tablespoon italian seasoning
- 3 teaspoons onion powder
- 2 1lb dry red beans soaked and drained
- 4 15oz dark red kidney beans canned
- 2 green pepper chopped
- full stalk celery chopped
- 1 large red onion chopped
- 1 large yellow onion chopped
- 1 grip fresh cilantro chopped
- 3 tablespoon extra virgin olive oil
- 4 boxes chicken stock
- 4 tubes italian sausage crumbled
- 1 container pico de gallo chopped
- 3 tablespoons tapatillo hot sauce
- 2 teaspoons crushed red pepper
- 2 teaspoons cumin
- 2 teaspoon marjoram
- 2 teaspoons black pepper
- 8 cups white rice cooked made using chicken stock
- 1/2 cup hot pepper sauce too taste
- Carbohydrate 194.610001093617 g
- Cholesterol 27.8533333333333 mg
- Fat 14.7094922322176 g
- Fiber 35.3082266264453 g
- Protein 45.6715815250989 g
- Saturated Fat 4.51309098262176 g
- Serving Size 1 1 Serving (635g)
- Sodium 779.560549577606 mg
- Sugar 159.301774467171 g
- Trans Fat 1.00379941798766 g
- Calories 1098 calories
Step-by-step
- Prepare beans by soaking per bag instructions
- chop up all your veggies and fry them until tender
- add spices salt and so on
- pour canned beans, dry beans and stock together
- add the fried veggies
- fry up the sausage
- pulse about 6 cups of the beans and veggies until smooth
- add the blended beans back to pot
- simmer an hour stir every 30 min
- make the rice using chicken stock
- serve beans on rice
Starch retrogradation transforms red beans and rice into a fundamentally better dish twenty-four hours after initial cooking. When cooked starches cool down, amylose and amylopectin molecules realign into crystalline structures that firm up the sauce and deepen flavor concentration. Dry red beans require thorough soaking and active boiling to neutralize phytohaemagglutinin toxins completely, a crucial food safety step that canned varieties bypass since industrial retorts handle the thermal destruction. Simmering the pot for sixty minutes allows the aromatics to break down while starches leach into the surrounding chicken stock, creating a naturally thickened gravy without added roux. Pulsing a portion of the cooked beans in a food processor introduces sheared starches directly into the liquid, acting as a suspension agent that prevents the heavy solids from separating from the broth. Cooking the white rice in chicken stock instead of water builds a baseline savory depth into every grain before the beans ever touch the bowl. Storing the finished dish in an airtight container in the refrigerator for up to four days allows the spices to fully permeate the cellular walls of the legumes. Reheating this mixture requires medium-low heat and a splash of water or extra stock to loosen the retrograded starches without scorching the bottom of the heavy-bottomed pot. Managing stove space efficiently means prepping the aromatic vegetables and browning the crumbled sausage simultaneously while the beans hydrate. Vinegar-based hot sauces added near the end of the cooking process preserve volatile capsaicin compounds that would otherwise degrade during a prolonged simmer.
