Friday, May 28, 2010
Red Beans and Rice so good...
Not too often do I just love something from a fast food chain, that makes me want to eat it often. I must tell you that I have to resist turning into Popeye's chicken each time I pass it due to my fixation of their red beans and rice. AUHHHHHHH.... and if I do pass it, I want to do a u-turn to get me back. I like them that much! NO JOKE. So I have dabbled a bit and have come up with my own version. I am thinking I am pretty close.... but... would still stop there anytime for them.
I just cook my rice in a rice cooker and I add a little bit more water than usual... as I like our rice kind of sticky for this recipe. I add half water and half chicken broth as I just like that flavor, and I also add about a half tsp of garlic powder to the broth mixture and about 2 TBLS of butter. (And I wonder why my butt is so... just forget it...)
2 cans of red beans (don't drain)
1 can kidney beans (drain but reserve the liquid)
4 shakes of tabasco (more if you are daring)
1/2 tsp cumin
1 1/2 capfuls of liquid smoke
1 tsp garlic powder
2 Tbls. butter
1/2 tsp. pepper
Pour everything into your pot that you are going to cook with. Stir and let boil for approximately 10 minutes.
I smash mine with a potato masher. Some people like to keep all the beans whole. I do not. I like to smash them as when you do the beans become starchy and will start to thicken on their own. I turn the heat down to medium at this point of them cooking.
I smash about half to three forths of the beans and let them simmer for about 20 minutes or so. They thicken as they cook so you need to be careful and continue to strir now and then so they don't burn... (another reason to turn them down. Serve over rice.
I serve mine with enchiladas and corn... but also with fried chicken and macaroni. I do make a mean macaroni too... so my kids say. Five kinds of cheese... again another reason my butt grows.