Hi, I am Jane. Today, I’m gonna show you how to prepare monday red beans and rice recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Monday Red Beans and Rice Recipe
Monday Red Beans and Rice is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Monday Red Beans and Rice is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook monday red beans and rice using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Monday Red Beans and Rice:
- Take 1 lb Andouille sausage
- Take 1 lb ham chunks
- Take 4 cans light red kidney beans
- Get 1 cup chopped onions
- Prepare 1 cup chopped celery
- Get vegetable broth
- Make ready 1 (12 oz) can
- Make ready to taste Zatarain’s gumbo file
- Prepare to taste Tony Chachere’s seasoning
- Prepare to taste Tabasco sauce
- Prepare cooked rice for service
Steps to make Monday Red Beans and Rice:
- Sweat meat, onions, celery in a Dutch oven with seasonings, deglaze with vegatable broth.
- Add the 4 cans of beans, including the liquid and scraping the bean liquor from the bottom of each can and add to pot. Stir until ingredients are incorporated.
- Add the , and stir gently. Cook until reduced by half, should take about 1 hour to 90 minutes on medium heat. Stir often to prevent sticking.
- Allow to cool at least 15 minutes, serve over rice, season to taste, enjoy.
So that’s going to wrap this up with this exceptional dish monday red beans and rice recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
