Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, creole red beans and rice with slow cooked pulled pork. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Serve with rice, topped with scallions. This traditional Creole recipe is made with sausage, pork, and red beans, and it's flavored with zesty spices. Tip: For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner.
Creole red beans and rice with slow cooked pulled pork is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Creole red beans and rice with slow cooked pulled pork is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have creole red beans and rice with slow cooked pulled pork using 24 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Creole red beans and rice with slow cooked pulled pork:
- Make ready 1 pd small red beans
- Get 1 pd large red kidney beans
- Take 2 pds pulled pork or smoked sausage of your choice
- Get 5 slices bacon
- Make ready 1 large onion
- Prepare 1 bell pepper
- Make ready 2 celery stalks
- Take 6 cloves garlic
- Make ready 2 tbsp fresh ginger
- Get 1 jalapeno
- Get 1 can diced tomatoes
- Prepare 2 tbsp liquid smoke
- Take 2 tbsp cumin
- Take 1 tsp garlic powder
- Make ready 1 tsp onion powder
- Get 1 tsp smoked paprika
- Make ready 1/2 tsp cayenne pepper
- Make ready 1 tsp dill weed
- Get 3 bay leaf
- Get 1/4 cup apple cider vinegar
- Prepare 1/4 cup ketchup
- Get 1/4 cup mustard
- Get 2 tbsp chicken bullion base
- Prepare 1/4 c brown sugar (optional)
Most of you know that I've never been a big fan of the crockpot for much other than pulled pork or roasts, feeling it pretty much boiled everything else to death, but with. Red beans and rice is a true Creole classic! Like many of the best Louisiana dishes, it is made up of humble ingredients that, after a long simmer, are transformed into a bowl of rich, creamy comfort food. Beans and water are added, then cooked low-and-slow, which can take between one hour.
Steps to make Creole red beans and rice with slow cooked pulled pork:
- Cover beans with water and allow to soak overnight. Then, drain beans and remove any bad ones. Set aside.
- Chop bacon into half inch pieces and saute until golden brown and grease is rendered. (I use a magnelite Dutch oven)
- Add onion, bell pepper, garlic, celery and jalapeno and saute until fragrant and onions are translucent and slightly carmelized.
- Make a paste out of the 2 tbsp of ginger and add to pot. (You can buy ginger already pasted at grocery store) Cook another two minutes.
- Add enough water to cover beans two and half inches then add remaining ingredients. Cover and bring to a boil, then simmer (covered) on low for two and a half to three hours. Serve over rice.
- I garnished mine with sour cream, jalapeno, dill weed and peperoncini pepper
This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. These slow cooker red beans are flavored with a variety of vegetables and a ham bone or ham hocks. How to Make Slow Cooker Red Beans and Rice. In fact, cooking red beans in the slow cooker is a great way for you and your kids to bond over meal preparation, and it also provides a convenient way for you to pass the red beans and rice tradition on to them. While cooking traditions persist, modern day time crunches call for modern day solutions.
So that is going to wrap it up with this special food creole red beans and rice with slow cooked pulled pork recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
