Recipe Chef Kevin Belton's Dirty Rice from www.wwltv.com
Description
If you're looking for a hearty and comforting meal, Kevin Belton's red beans and rice recipe is a must-try. This classic Creole dish is made with red kidney beans, sausage, and plenty of spices, giving it a rich and flavorful taste that's hard to resist. Whether you're a fan of Southern cuisine or just looking for a new recipe to add to your collection, this one is sure to impress.
Prep Time
Prepping for this recipe is relatively easy and should only take about 15-20 minutes. You'll need to soak your beans overnight, but other than that, most of the prep work involves chopping up your ingredients and getting them ready to cook.
Cook Time
The total cook time for this recipe is around 2 hours and 30 minutes. This includes cooking the beans, sausage, and vegetables separately before combining them all together for the final dish. However, the actual hands-on cooking time is much less, so you can easily multitask while your ingredients are simmering away.
Ingredients
Here's what you'll need to make Kevin Belton's red beans and rice recipe: - 1 pound dried red kidney beans - 1 pound smoked sausage, sliced - 1 large onion, chopped - 1 green bell pepper, chopped - 3 celery stalks, chopped - 4 cloves garlic, minced - 2 bay leaves - 1 teaspoon dried thyme - 1 teaspoon paprika - 1/2 teaspoon cayenne pepper - Salt and black pepper, to taste - 6 cups water - Cooked white rice, for serving
Equipment
To make this recipe, you'll need a few basic kitchen tools: - Large pot or Dutch oven - Cutting board - Kitchen knife - Wooden spoon or spatula - Measuring cups and spoons
Method
1. Rinse the kidney beans and soak them overnight in a large pot with enough water to cover them by at least 2 inches. 2. Drain and rinse the beans, then return them to the pot with 6 cups of fresh water. 3. Add the sliced sausage to a large skillet and cook over medium heat until browned. Remove the sausage from the skillet and set it aside. 4. Add the onion, bell pepper, celery, and garlic to the skillet and cook until softened, stirring occasionally. 5. Add the cooked vegetables to the pot with the beans, along with the bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper. 6. Bring the pot to a boil, then reduce the heat and simmer for 2-2.5 hours, or until the beans are tender and the mixture has thickened. 7. Remove the bay leaves and stir in the cooked sausage. 8. Serve the red beans and sausage over hot cooked white rice.
Notes
- You can adjust the heat level of this recipe by adding more or less cayenne pepper. - If you don't have time to soak the beans overnight, you can use the quick soak method instead. Simply rinse the beans and place them in a pot with enough water to cover them by 2 inches. Bring to a boil, then remove from heat and let sit for 1 hour before draining and rinsing. - Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition Info
This recipe makes approximately 8 servings. Each serving contains: - Calories: 455 - Fat: 23g - Saturated Fat: 8g - Cholesterol: 47mg - Sodium: 1090mg - Carbohydrates: 44g - Fiber: 12g - Sugar: 4g - Protein: 24g
Recipe Tips
- Make sure to use a large enough pot or Dutch oven for this recipe, as the beans will expand as they cook. - If you prefer a creamier texture, you can mash some of the beans with a fork or potato masher before adding the sausage. - For added flavor, you can use chicken or vegetable broth instead of water.
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