California Farm Red Beans and Rice Stew

Name: California Farm Red Beans and Rice Stew
Total time: 32100 s
Yield: 2 people, 8 dinners
Cuisine: American
Ingredients: 3 Chicken thighs sauteed to release fat, 1 pounds; 8 Tbs butter; 4 garlic cloves; 1 “Holy trinity” of 1 onion, 1 bell pepper, and 1 celery stalk, diced; 1 Leftover Cauliflower stems and leaves, chopped; 2 cups dry red beans, one pound; 8 cups Water; 2 Tsp baking soda; 2 Tsp flaked seasalt; 4 bayleaves; 1 Tsp liquid smoke, or cover dish with smoked bacon; 1 Tsp each Smoked paprika powder, cayenne pepper, thyme; 1 cup Basmati long grain dry rice; 4 Tbs Green onion topping

Hobby Horseman @HobbyHorseman

California, United States

Start a dutch oven of rice and beans around breakfast. Low Simmer all day, ready for evening dinner, only 10 minutes preparation time and 45 minute finish time. Great for busy workdays, delicious smell all day. At medium simmer, small dry red beans are ready as quickly as 3 hours. Leftovers are good for a week in the fridge.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

10 minute prep, 3 to 8 hour simmer, 45 min finish

2 people, 8 dinners

3Chicken thighs sauteed to release fat, 1 pounds
8 Tbsbutter
4garlic cloves
1“Holy trinity” of 1 onion, 1 bell pepper, and 1 celery stalk, diced
1Leftover Cauliflower stems and leaves, chopped
2 cupsdry red beans, one pound
8 cupsWater
2 Tspbaking soda
2 Tspflaked seasalt
4bayleaves
1 Tspliquid smoke, or cover dish with smoked bacon
1 Tspeach Smoked paprika powder, cayenne pepper, thyme
1 cupBasmati long grain dry rice
4 TbsGreen onion topping
Equipment: dutch oven with lid
Cost: beans $1.60, chicken thighs $1.80, vegetables, rice $1, butter 60 cents. 8 dinners for 83 cents each

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Steps

10 minute prep, 3 to 8 hour simmer, 45 min finish

1

Start at breakfast. Medium Heat cast iron dutch oven. Add chicken and butter, sautee to release chicken fat, few minutes.
2

Add garlic, celery, sweet pepper, onion, glaze, few minutes.
3

As soon as you can smell the vegetables, add leftover cauliflower stems and leaves.
4

Add red beans with the baking soda, it speeds up the beans cooking.
5

Add eight cups of water, add spices, bring to boil, stir, lid on, turn down to low simmer for all day simmer, or to medium low for 3 hour simmer. At lunch time, check beans, check broth level, add water if your simmer evaporated too much broth.
6

At dinnertime, taste broth, add cayenne pepper and flaked seasalt to your liking. Add basmati rice, add water if needed. Bring to quick boil, turn to simmer, serve when rice is ready, about 45 minutes. Top with chopped fresh green mexican onions. Enjoy.
7

If you like your beans with a strong smokey flavor, replace the Liquid smoke in this recipe with smoked bacon on top, simmer till dish tastes like bacon.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on February 10, 2025 21:06

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.