A favorite Dutch Oven Recipe!
Emblematic of Louisiana Creole cuisine, Red Beans and Rice serves as savory and satisfying meal guaranteed to Jazz up your dinner table. This traditional Monday night dinner is a fan favorite at home, camp, or at a tailgating party.
I am Wade Haggard author of "I'm in Dutch! A laugh out loud guide to Dutch oven cooking." I love a hearty meal packed with all the nutrients and proteins needed for an adventurous weekend of hiking. As with all my recipes, this one is easily prepared at home or campsite.
Let's start with some simple and tasty ingredients:
2 T Vegetable oil
1 large onion diced
1 large bell pepper diced
3 stalks celery diced
2 tsp seasoned Salt
3 cloves garlic, minced
1 1/2 lbs pickled pork – or ham hock or chopped picnic
Herb mix - ground in a herb or coffee grinder
5 bay leaves
2 Tsp pepper corns
1 Tsp dried thyme2 T hot sauce, I like crystal
1/2 tsp cayenne
9 Cups cooked red beans – sham about 3 cups up with a potato masher to thicken your stew
3 cups chicken stock
6 cups cooked jasmine rice
I am going to add the oil to my 16" Dutch oven on top of 35 coals, that’s about 375 degrees.
Next, I add my onion, bell pepper and celery as well as my salt and I Saute
Add in the garlic, pickled pork, and herb mix
Brown for 2-3 minutes, do not burn the garlic
Add hot sauce, cayenne, bean and stock.
Place the lid on the Dutch and move 18 of the coals to the top of the oven leaving the remaining 14 on bottom.
Cook for 1 hour 30 minutes. At home, reduce heat to a low simmer and cook for an hour and 15 minutes.
To thicken your dish to your preferred consistency, use a potato masher and give the beans a good squishin at about the one-hour mark.
Ladle the savory herbalicious stew over jasmine rice and serve with chopped green onion and extra hot sauce.
Check out my book "I'm in Dutch!" for valuable Dutch oven cooking Techniques, a bit of humor, and numerous mouthwatering recipes