Casey's "Famous" Red Beans and Rice
My boyfriend makes some great red beans and rice and he wanted me to write down the recipe. I'm glad I could share it all with y'all.
Casey's "Famous" Red Beans and Rice
My boyfriend makes some great red beans and rice and he wanted me to write down the recipe. I'm glad I could share it all with y'all.
Open in Cookpad AppSteps
- 1
Chop bacon into 1 in pieces and start to cook on medium heat.
- 2
Chop 1 whole large onion (I like bigger pieces of onion) and add to bacon after a decent amount of bacon grease is covering the bottom of the pan (about 6 minutes). Save the other 1/2 of an onion to add to beans later
- 3
Continue to cook bacon and onion until the onions are nice and caramelized. About 10 minutes.
- 4
Cut sausage into about 3 inch pieces and slice them down the middle. Once done, put them on the grill facing down for about 5 minutes them flip them over and let them cook on their skin for another 10 minutes or until they start curving upward.
- 5
Add cooked bacon and onion to a different pot-the one you'll cook the beans in. Add your water and beans to the pot.
- 6
Add the pepper, garlic powder, and bay leaves and bring the pot to a boil with a lid covering it.
- 7
Once the beans start boiling, add the sausage and other 1/2 of the uncooked onion-roughly chopped.
- 8
Put your rice in a bowl and add a bit of water to rinse your rice. I usually wash my hands and use them to stir the rice around and drain the water. Continue this process until the water comes out somewhat clear. Usually 3-4 times. Drain rice and add to a pot with 4 cups of water.
- 9
Let the rice come to a boil, stir the rice, then reduce heat to low and put a lid over it. Do not open the lid to stir the rice. Let the rice sit for about 20 minutes. You can check it after about 10 minutes to see how much water is left.
- 10
Continue to cook beans for about another hour on low. When the beans start to thicken, take some with your spatula and squish them on the side (optional). The starch helps thicken the juice.
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