Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, creole red beans and rice with slow cooked pulled pork. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Tender red kidney beans simmer slowly with Creole seasonings and smoked sausage, then served over hot cooked rice for a traditional and warming meal. To begin with this recipe, we have to first prepare a few components. You can have creole red beans and rice with slow cooked pulled pork. · Slow Cooker Louisiana-Style Red Beans and Rice is a recipe I've loved for years, and it's been popular with a lot of people in my extended family This video Recipe uses canned or cooked red or kidney. For simple, juicy pulled pork, you can cook the pork from start to finish in the slow cooker.
Creole red beans and rice with slow cooked pulled pork is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Creole red beans and rice with slow cooked pulled pork is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook creole red beans and rice with slow cooked pulled pork using 24 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Creole red beans and rice with slow cooked pulled pork:
- Prepare pd small red beans
- Make ready pd large red kidney beans
- Take pds pulled pork or smoked sausage of your choice
- Prepare bacon
- Take large onion
- Get bell pepper
- Prepare celery stalks
- Take garlic
- Get fresh ginger
- Make ready jalapeno
- Get diced tomatoes
- Take liquid smoke
- Prepare cumin
- Prepare garlic powder
- Get onion powder
- Prepare smoked paprika
- Prepare cayenne pepper
- Take dill weed
- Take bay leaf
- Get apple cider vinegar
- Make ready ketchup
- Prepare mustard
- Get chicken bullion base
- Get brown sugar (optional)
Red beans and rice is a true Creole classic! Like many of the best Louisiana dishes, it is made up of humble ingredients that, after a long simmer, are transformed into a bowl of rich, creamy comfort food. Beans and water are added, then cooked low-and-slow, which can take between one hour. The smaller red beans are similar to black beans, in that they never get truly soft.
Instructions to make Creole red beans and rice with slow cooked pulled pork:
- Cover beans with water and allow to soak overnight. Then, drain beans and remove any bad ones. Set aside.
- Chop bacon into half inch pieces and saute until golden brown and grease is rendered. (I use a magnelite Dutch oven)
- Add onion, bell pepper, garlic, celery and jalapeno and saute until fragrant and onions are translucent and slightly carmelized.
- Make a paste out of the 2 tbsp of ginger and add to pot. (You can buy ginger already pasted at grocery store) Cook another two minutes.
- Add enough water to cover beans two and half inches then add remaining ingredients. Cover and bring to a boil, then simmer (covered) on low for two and a half to three hours. Serve over rice.
- I garnished mine with sour cream, jalapeno, dill weed and peperoncini pepper
Beans and water are added, then cooked low-and-slow, which can take between one hour. The smaller red beans are similar to black beans, in that they never get truly soft. I recommend using Kidney Beans in this recipe. This is a great Creole dish, and this is a good recipe. I usually have a bowl or two when we go to Louisiana.
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