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Receta Bayou Red Beans And Rice Casserole

by Global Cookbook

Ingredientes

2 c. Dry Red Kidney Beans Sorted and Rinsed 1 Tbsp. Vegetable Oil 8 ounce Chorizo Sausage (or possibly Italian) Crumbled 1 lrg Yellow Onion Coarsely Minced 1 lrg Green Bell Pepper Seeded and Minced 1/2 c. Minced Celery 2 x Cloves Garlic Chopped 8 ounce Smoked Ham Diced

4 c. Browned Beef Stock 2 whl Bay Leaves 1/2 tsp Dry Thyme Crumbled 1/2 tsp Dry Marjoram Crumbled 1/8 tsp Cayenne Pepper 2 c. Cooked Long-Grain Rice 1 Tbsp. Red Wine Vinegar 1/2 tsp Salt

Direcciones

1. Soak beans overnight in water to cover. Drain beans (if cooking beans in water instead of broth, reserve soaking liquid and add in water to total 1 qt liquid); set aside.
2. In a 6-Qt Dutch oven over moderate heat, heat oil 1 minute. Add in chorizo and saute/fry till brown - about 5 min; transfer to paper toweling to drain. Drain all but 2 Tbsp. of pan drippings. Add in onion, green pepper, celery, and garlic and saute/fry till soft - about 5 min. Add in reserved beans, ham, stock, bay leaves, thyme, marjoram, and cayenne.
3. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, covered till beans are tender - about 1 1/2 hrs. Remove and throw away bay leaves. Preheat the oven to 350 degrees.
4. Drain beans, reserving 1 c. liquid. Put beans and liquid into a lightly greased 3-Qt casserole; stir in chorizo, rice, vinegar, and salt to taste.
5. Bake, covered, till warm - about 40 min. Serve with warm red pepper sauce.

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