Cristie’s Red Beans and Rice + Black Salt and Pepper Cornbread

Cristie’s Red Beans and Rice + Black Salt and Pepper Cornbread

You gotta love Facebook groups.  It’s a cool way to connect you to people with common interests.  I ‘met’ Cristie in a group dedicated to discussing the Real Housewives.  We realized that not only did we share an interest in the housewives, but we also both loved to cook.  A few of us decided to start sharing recipes with each other, and that’s actually what inspired me to revilatlize this blog.  (If you notice the archives have a gap between February of 2015 and July of 2016).  Once we started sharing recipes, I realized I wanted to start writing again.  Since I love cooking so much, I may as well document some of my favorites and challenge myself to be more creative. 

Cristie is from the south like me.  I don’t think I would have trusted a Red Beans and Rice recipe from someone who wasn’t!  I modified hers slightly, but I’ll notate where I did it and give you Cristie’s suggestions.  After making it several times in the slow cooker, I also came up with a French oven modification (below the original method).

The sausage varieties available to you will definitely differ depending on where you live.  Cristie suggests using Country Pleasin’ Jalapeno Cheddar.  We don’t have that where I live, so I used Smithfield Andouille sausage.  Cristie also says to use Uncle Ben’s Wild Rice.  But if you know me, you’ll know I use Perfectly Cooked Brown Rice for everything.  I also used marinara sauce instead of Rotel tomatoes, only because I forgot to pick them up, and I already had a jar of marinara sauce open.

Cristie says her husband likes to put sour cream on his red beans and rice.  I do too, but I usually do not say ‘no’ to sour cream.  If you like it spicy, add a few dashes of Louisiana hot sauce. 

You can make the Jiffy bread according to the package directions and serve it with this, which is always good.  Or you can try it my way:  spicier and more tangy.  I use coarse black pepper and Hawaiian black salt.  You can get Hawaiian black salt here or you can just omit it if you prefer.

 

Total Time:  6 ½ hours16996375_439993019672673_233818130422696587_n

Serves:  8

Difficulty Level:  Easy

 

Ingredients

2 yellow onions, diced

2 cans of light red kidney beans, drained and rinsed

1 can of dark red kidney beans, drained and rinsed

1-16 ounce can of diced tomatoes

16 ounces of Rotel tomatoes or marinara sauce

2 packets of dried French onion soup mix

1 ½ tablespoon of Cavender’s Greek seasoning

1 tablespoon of garlic powder

8-12 ounces of water

24 ounces of country sausage or Andouille sausage

2 recipes of prepared Perfectly Cooked Brown Rice or your favorite rice

Scallions

Hot sauce

Sour cream

Black salt and pepper cornbread (recipe follows)

 

Directions

  1. In a slow cooker turned to low, add the onions, beans, tomatoes, marinara, onion soup mix, Greek seasoning, and garlic powder. Add water, just enough to thin it out a little.
  2. Cook on low for 6 hours.
  3. Slice the sausage on a bias.
  4. Prepare the Perfectly Cooked Brown Rice.
  5. In a pan coated with plenty of olive oil, saute the sausage until cooked and crispy on the edges.
  6. Mix sausage with beans.
  7. Serve over rice with scallions, hot sauce, sour cream, and cornbread. (recipe follows)

 

Alternate Method

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a French oven, add the onions, beans, tomatoes, marinara, onion soup mix, Greek seasoning, and garlic powder. Add water, just enough to thin it out a little.
  3. Cover, and cook in the oven for 2 1/2 hours, or until the sauce is thick and the onions are soft.
  4. Meanwhile, prepare the Perfectly Cooked Brown Rice.
  5. While the beans and rice are cooking, cut the andouille sausage on a bias.
  6. Add a little olive oil to a large skillet over medium heat.
  7. Cook the sausage in a single layer until browned and cooked through.
  8. When the sausage is done, put it on a plate lined with a paper towel to soak up the excess grease.
  9. When the beans are done cooking, add the sausage to the pot, and stir to mix.
  10. Serve over rice with scallions, hot sauce, sour cream, and cornbread. (recipe follows)
Black Salt and Pepper Cornbread 
Total Time:  30 minutes
Serves:  6
Difficulty Level:  Easy
Ingredients
1 box of Jiffy cornbread mix
1 egg
1/3 cup plain Greek yogurt
splash of milk
1 1/2 teaspoons coarse black salt
a few pinches of Hawaiian black salt
Directions
  1. Preheat oven to 400 degrees Fahrenheit.  Spray an 8×8 or 9×9 pan with cooking spray.
  2. Add all the ingredients to a mixing bowl. Use an electric hand mixer to incorporate all the ingredients.
  3. Spread the cornbread batter out evenly in the pan.
  4. Cook for 17-20 minutes, or until the top is golden brown.
  5. Serve warm or at room temperature.

 

[originally posted 2/6/17]

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