Include in Print View:

Red Beans And Rice- Pink Adobe

Red Beans and Rice- Pink Adobe recipe image
This hearty dish features tender red beans slow-cooked with a meaty ham hock, bacon fat, and a blend of spices for a rich, creamy texture. The tomatoes and vinegar add a bright acidity that balances the deep savory flavors of the beans. Served over a bed of white rice, it makes for a comforting and satisfying meal perfect for weekend brunches or cozy weeknight dinners. The process of mashing a portion of the beans helps thicken the stew naturally, creating a luxurious consistency without any heavy cream. It is a classic comfort food that brings warmth to the table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 338.3
Description
This hearty dish features tender red beans slow-cooked with a meaty ham hock, bacon fat, and a blend of spices for a rich, creamy texture. The tomatoes and vinegar add a bright acidity that balances the deep savory flavors of the beans. Served over a bed of white rice, it makes for a comforting and satisfying meal perfect for weekend brunches or cozy weeknight dinners. The process of mashing a portion of the beans helps thicken the stew naturally, creating a luxurious consistency without any heavy cream. It is a classic comfort food that brings warmth to the table.
Ingredients
  • Dry red beans
  • Bacon fat
  • Onion, chopped
  • Canned tomato sauce
  • Salt
  • Ground black pepper
  • Vinegar
  • Tabasco sauce
  • Crushed red pepper flakes
  • Dried thyme
  • Meaty ham hock
  • Cooked white rice
  • Sausage, cooked and sliced (for garnish)
  • Chopped onion (for garnish)
Directions
  1. 1
    Clean and wash the dry red beans. Soak them in a large pot of water overnight.
  2. 2
    Drain the soaking water from the beans.
  3. 3
    In a heavy 4-quart pot or Dutch oven, heat the bacon fat over medium heat.
  4. 4
    Add the chopped onion and sauté until wilted and softened.
  5. 5
    Add the drained beans, tomato sauce, salt, pepper, vinegar, Tabasco sauce, red pepper flakes, and thyme to the pot.
  6. 6
    Add enough water to cover the beans by about an inch.
  7. 7
    Bring to a boil, then reduce heat and simmer until the beans are semi-cooked, about 30 minutes.
  8. 8
    Remove 1 cup of the cooked beans and liquid from the pot and drain.
  9. 9
    Mash the removed beans in a processor or blender until smooth.
  10. 10
    Return the mashed beans to the pot along with the ham hock.
  11. 11
    Cook over low heat for 2 hours, stirring occasionally, until the mixture is creamy and the beans are tender.
  12. 12
    Remove the ham hock from the pot.
  13. 13
    Pull the meat off the ham hock bone and discard the bone and skin.
  14. 14
    Return the shredded ham meat to the pot and stir to mix.
  15. 15
    Evenly divide the cooked white rice into 6 individual serving bowls.
  16. 16
    Spoon the bean mixture generously over the rice in each bowl.
  17. 17
    Garnish with additional chopped onion, a dash of Tabasco sauce, and slices of cooked sausage.
  18. 18
    Serve immediately with French bread.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 338.3kcal
% Daily Value *
Total Fat 6.7g11%
Saturated Fat 2.0g10%
Cholesterol 81.7mg28%
Sodium 7114.6mg297%
Total Carbohydrate 22.5g8%
Dietary Fiber 7.2g29%
Sugars 11.5g
Protein 47.3g95%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/red-beans-and-rice-pink-adobe/