Thursday, August 16, 2012

Red Beans and Rice with Tasso

Red Beans and Rice with Tasso is a lot like good music. Layer upon layer of goodness.

This is perfect for a football party, supper, or anytime!

This will take a while to make because soaking and prepping the beans takes a bit of attention. You can soak them overnight or all day or use a quick soak method - the details of which should be on the red kidney bean bag itself. Once that is done the rest goes pretty quick with the bulk of the time being used for simmering.

If you notice that you need additional liquid you can compensate with water added a little per time. You really don't want it to be too dry - but also not soup.

The recipe can be done vegetarian or vegan without adding tasso or bacon but there is a great deal of flavor added to the dish by including the little bit of meat.

To get going on this fantastic tummy pleaser you need the following:

28 oz can fire roasted crushed tomato - don't drain.  (Muir Glen brand is awesome!)
1 bag red kidney beans (soaked and prepped according to package directions)
2 pouches quick brown rice, pouches discarded
* measure corresponding amount of water according to rice pkg directions, and set aside

1/3 lb Tasso (bacon or ham if Tasso is unavailable)
2 Tbsp lime juice

1/2 yellow onion, chopped
1 red or green pepper (per preference), chopped
2 lg stalks celery, chopped
2 lg carrots, chopped or a handful of baby carrots, chopped

All of the following are to taste - so adjust it how you prefer it to be:
2 tsp salt
1 tsp coriander
1 tsp cumin
1 tsp Cayenne pepper
1 tsp black pepper
1 tsp paprika
1 tsp sugar
1 tsp garlic

Using a dutch oven -

If adding bacon fry that now and then add the veggies to cook in the bacon grease. Don't drain. Skip the next step and move on to adding the rest of the ingredients.

If NOT using bacon -

Add a little corn oil to the pot and fry the onion, pepper, celery, and carrots until tender.

Add the beans, tomato, tasso, lime, and all seasonings. Stir.

Add the water for the rice and bring to a boil. Add rice. Stir.

Simmer for 1.5 hours.

Remove the Tasso and cut in bite size chunks. Return to the pot and stir well.

Break out your bowls to enjoy this comforting down home dish.  Goes great with corn bread muffins (also found here.) We like to keep Tabasco on the table too.

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