I have not had much to write about the past week since I have been trying to eat all the red beans and rice that I made last week. Let me tell you that I have eaten every combination of red beans and rice that I can think of. Red beans and rice with chicken, red beans and rice with kielbasa, red beans and rice with shrimp, red beans and rice with sausage, red beans and rice with... well you get the picture. So if you are at all interested in coming up with your own combinations of what to eat with red beans and rice when you make so much that you can freeze it, give some away to friends, and still have so much to eat that you might not ever want to eat red beans and rice again, here is the recipe for you.
Red Beans and Rice
1 bag of red beans soaked and picked through
1 pound of chopped cooked jowl bacon
1 cup of diced bell pepper
1 large onion chopped
1 cup of diced celery stalks with leaves
1/2 tablespoon of cayenne pepper
1/2 tablespoon of ground black pepper
1/2 tablespoon of creole seasoning
1 tablespoon of vegetable oil
2 cups of chicken broth
4 cups of water
3 cups of cooked rice
Heat a large sauce pot to medium high, add oil and bacon. Heat until bacon begins to release oils then add onion, bell pepper, and celery. Cook stirring gently until onion becomes translucent. Add seasoning and cook for another 3 to 5 minutes stirring regularly. Add beans, broth, and water and bring to a boil. Reduce heat and cover cook for 2 to 4 hours checking regularly to make sure that mixture is covered at least 3/4 of the way. When beans are soft use a wooden spoon and mash beans against the side of the pot. Stir and add in cooked rice. Serve and enjoy for at least the first two servings, after this wonder what made you decide to cook enough food to serve a small village.