How 'bout a little redneck cuisine: RED BEANS AND RICE w/ CORNBREAD (of course)...
Here's how I cook it:
Ingredients:
2 lbs. Camellia Dried Red Beans (I’m particular but use whatever kind you want)
3½ cups Instant Rice or equivalent slow-cook rice
1 cup Chopped Celery
1 cup Chopped Bell Pepper
2 Onions Chopped
1 can Rotel
1 lb. Sausage
1 tsp. Salt
Black Pepper or Cayenne Pepper to taste
Get to it:
- Place beans in a suitable size pot (I use a 5 qt) and cover with water (remember beans will greatly swell so choose a sufficient size pot).
- Soak overnight.
- Place in a stock pot for cooking and add just enough water to cover the beans.
- Dice Celery, Bell Pepper and Onions and add to the pot along with Rotel.
- Slice Sausage into coins and add to the pot along with salt and pepper.
- Bring to a boil, then cut down to simmer (lowest setting).
- Cook for about two hours or until the beans are tender.
- Serve in bowls over cooked rice and mix in well.
Now for the cornbread...
Ingredients:
8” Cast Iron Skillet:
1½ cups cornmeal
+/- 1 cup milk or buttermilk
2 tbsp. (+ 2 tbsp. for skillet) cooking oil
1 egg
10” Cast Iron Skillet:
2 cups cornmeal
+/- 1¼ cup milk or buttermilk
¼ cup (+ 2 tbsp. for skillet) cooking oil
1 egg
Get to it:
- Pour 2 tbsp. of oil into skillet and rotate until the bottom is covered.
- Place skillet in the oven and preheat to 425 degrees.
- Pour cornmeal into a mixing bowl.
- Add oil, milk and egg. Whisk until mixed in well. Set aside.
- When oven has preheated – take the skillet out and pour in batter.
- Cook for approx. 20 minutes – remove and flip the cake. Cook for approx. 5 more minutes.
- Remove, cut and butter. Into just don’t get no better than this!
I'm near sea level so cook times may vary. Let me know whatya think...
Cooking Recipes: click here to read the entire thread »