Shotgun Red Beans And Rice
Description: Dive into the heart and soul of New Orleans cuisine with this tantalizing Shotgun Red Beans And Rice recipe, perfect for a flavorful weeknight dinner.
Rating: ⭐⭐⭐⭐⭐ (5/5)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Red kidney beans |
| 2 | Salt |
| 1 1/2 | Onion powder |
| 1 1/2 | Dried basil |
| 1 | Garlic powder |
| 1 | Dry mustard |
| 1/2 | Black pepper |
| 1/2 | White pepper |
| 1/2 | Dried oregano |
| 1/2 | Cayenne |
| 3 | Onions |
| 1 | Green bell pepper |
| 1 | Celery |
| 8 1/2 | Long-grain white rice |
| 2 | Stock |
| 4 | Grape juice |
Nutritional Information (per serving):
- Calories: 768.3
- Fat: 5.7g
- Saturated Fat: 1.4g
- Cholesterol: 10.2mg
- Sodium: 1282.1mg
- Carbohydrates: 151.5g
- Fiber: 9.4g
- Sugar: 22.9g
- Protein: 25.8g
Prep Time: 24 hours
Cook Time: 1 hour
Total Time: 25 hours
Servings: 6 cups
Recipe Instructions:
-
Day 1: Begin by preparing the red kidney beans. Place them in a bowl and cover them with water, ensuring they are submerged by 3 to 4 inches. Allow them to soak overnight in the refrigerator, where they will absorb water and double in volume.
-
Day 2: In a small bowl, combine the seasoning mix ingredients, including salt, onion powder, dried basil, garlic powder, dry mustard, black pepper, white pepper, dried oregano, and cayenne.
-
Drain the soaked beans and set them aside for later use.
-
Preheat a heavy 5-quart pot, preferably non-stick, over high heat until it reaches 350 degrees Fahrenheit, which should take about 4 minutes.
-
Add 2 cups of chopped onions, the green bell pepper, and the celery to the pot, along with 1 tablespoon of the seasoning mix. Stir and cook until the vegetables begin to brown, approximately 5 minutes.
-
Pour in 1/2 cup of stock, scraping the bottom of the pot to release any browned bits, and cook for an additional 3 minutes.
-
Introduce the remaining 1 cup of onions to the pot, stirring well, and cook for another 5 minutes.
-
Add the drained beans, 5 cups of stock, and the rest of the seasoning mix to the pot. Stir everything together and let it cook for 45 minutes, making sure to occasionally scrape the bottom of the pot to prevent sticking.
-
After 45 minutes, add 1 cup of grape juice to the pot and continue cooking for an additional 25 minutes. Be cautious, as the starches in the beans may begin to break down, leading to more frequent sticking. Keep an eye on the pot and clear the bottom as needed.
-
Finally, add the remaining stock and grape juice to the pot, reduce the heat to medium, and cook until the beans are tender and the liquid has thickened to a creamy consistency, which should take approximately 30 to 35 minutes.
-
Serve the flavorful red beans over a bed of long-grain white rice.
Recipe Notes:
- Red beans with rice is a cherished traditional New Orleans dish, often enjoyed as a Monday supper. Legend has it that Mondays were wash days, and the beans could simmer while laundry was being done, resulting in a convenient and delicious meal.
- While traditional recipes often call for a significant amount of oil, this recipe eliminates the oil without sacrificing flavor, ensuring a mouth-watering experience for all.
Enjoy the rich flavors of Shotgun Red Beans And Rice, a dish that embodies the spirit of Louisiana cuisine! 🍛🎉
