NEW ORLEANS RED BEANS AND RICE #VINEGAR #BEANS

We cherish making red beans and rice. It is continually something we anticipate, and make it as regularly as possible.

The fixings in this artful culmination of formula of Cajun cooking cooperate flawlessly. From the andouille frankfurter, to the smoked ham, to all the stunning flavors and aromatics. NOLA flawlessness.Make sure to drench your dried red kidney beans medium-term. This is the most ideal approach to begin this dish off.

RED BEANS AND RICE IS CLASSIC NOLA CUISINE
Gracious, how we adore this New Orleans formula.
We cherish the Big Easy so much, and when we're truly missing such jazz, we make up a bunch of New Orleans Red Beans and Rice.Perfectly steamed rice is an absolute necessity for this famous dish.

INGREDIENTS:

• 1 lb dried red beans
• 1 large meaty ham bone (or use a bone from a cooked pork butt roast)
• 6 bay leaves
• 1/2 lb smoked andouille sausage chopped into 1/2-inch dice (a generous cup)
• 1/2 lb smoked ham chopped into 1/2-inc dice (a generous cup)
• 1 medium onion diced
• 1 to mato diced
• 2 jalapenos stemmed, seeded, and finely chopped
• 6 garlic cloves minced
• 2 tbsp whole grain mustard
• 1/4 cup red wine vinegar
• 1 tbsp Kosher salt
• 2 tsp dried thyme seeds
• 1/2 tbsp black pepper
• 1 tsp cayenne pepper
• Steamed white rice for serving
• Scallions thinly slice, for garnish
• Hot sauce

INSTRUCTIONS:

1. Put the dried beans in a large pot of water (the beans should be covered by at least 2 inches of water).
2. Soak the beans overnight and then drain.
3. Combine the beans, 1 gallon plus 2 cups water, the ham bone, and bay leaves in a large stock pot and bring to a simmer over medium heat.
4. Meanwhile, in a large skillet, cook the sausage and ham over medium-high heat until crispy and brown, about 8 minutes.
5. Add the onion and cook until softened, 5 minutes more.
6. Add the tomato, jalapenos, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.
7. Scrape the sausage mixture into the pot of beans.
8. Simmer slowly, uncovered, stirring occasionally, until creamy and tender, about 3 hours.
9. Approximately 10 minutes before the beans are done, use a wooden spoon to smash some of the beans against the inside of the pot.
10. Remove the bones and bay leaves.
11. Serve over hot steamed white rice with sliced scallions and hot sauce.

For more detail :http://bit.ly/2LxrJZ5

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