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Red Beans and Rice with Jalapeño Cornbread
Danie główne

Red Beans and Rice with Jalapeño Cornbread

3 godz. 30 minPorcje: 8Nutri-Score C€€
od @stalekracker2 importyugotowano 0 razy
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Składniki

8 osób
  • dried red beans (soaked overnight and drained)Spiżarnia500 g
  • smoked sausage (sliced)Mięso400 g
  • salt pork (diced)Mięso150 g
  • smoked turkey necksMięso2 kawałki
  • onion (diced)Warzywa i owoce2 kawałki
  • celery (diced)Warzywa i owoce3 kawałki
  • bell pepper (diced)Warzywa i owoce1 kawałek
  • garlic (minced)Warzywa i owoce4 kawałki
  • hot sauceSpiżarnia30 ml
  • cayenne pepperPrzyprawy3 g
  • green onions (sliced)Warzywa i owoce3 kawałki
  • parsley (chopped)Warzywa i owoce15 g
  • long grain riceProdukty zbożowe400 g
  • cornmealProdukty zbożowe250 g
  • eggNabiał2 kawałki
  • buttermilkNabiał300 ml
  • corn kernels (fresh or canned, drained)Warzywa i owoce150 g
  • jalapeño (fresh, chopped)Warzywa i owoce2 kawałki
  • honeySpiżarnia30 ml
  • baking powderSpiżarnia10 g
  • saltPrzyprawy8 g
  • vegetable oilSpiżarnia60 ml

na porcję

Wartości odżywcze

459kcal

Węglowodany
60 g
Białko
18 g
Tłuszcz
16 g
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Przybory

  • Garnek
  • Patelnia
  • Miska
  • Naczynie żaroodporne
  • Piekarnik
  • Tłuczek do ziemniaków
  • Rondel

krok po kroku

Przygotowanie

  1. Brown the sausage and pork

    • Heat a little oil in a heavy pot and add the sliced smoked sausage.
    • Let the sausage brown and release its smoke flavor, then add the diced salt pork.
    • Add the diced onion and cook until the onions are browning down.
    Krok 1

  2. Build the base

    • Add the celery and bell pepper to the pot with the garlic.
    • Stir in the smoked turkey necks and smother everything down.
    • Keep stirring so all the flavors get incorporated.
    Krok 2

  3. Add the beans and water

    • Add the soaked, drained red beans to the pot.
    • Cover the beans with water, adding more as they cook down.
    • Stir and bring the pot to a rolling boil.
    Krok 3

  4. Season and simmer

    • Season with hot sauce, cayenne pepper and salt.
    • Stir well, cover and let the beans simmer until tender, adding water as needed.
    • Keep the pot at a gentle bubble so the beans cook down into a gravy.
    Krok 4

  5. Mash the beans for creaminess

    • When the beans start getting soft, smash some of them against the sides of the pot.
    • Take your time and avoid smashing the sausage.
    • Stir so the mashed beans soak up the gravy.
    Krok 5

  6. Make the jalapeño cornbread batter

    • In a bowl, whisk the egg with the buttermilk.
    • Stir in the cornmeal, baking powder and salt.
    • Fold in the corn kernels, chopped jalapeños, honey and a little oil.
    Krok 6

  7. Bake the cornbread

    • Pour the batter into a greased baking dish.
    • Bake at 230 °C until golden and set.
    Krok 7

  8. Cook the rice

    • Cook the rice in salted water until tender.
    • Fluff and keep warm.
    Krok 8

  9. Finish and serve

    • Stir the sliced green onions and chopped parsley into the beans.
    • Spoon the creamy red beans over the rice.
    • Serve with a wedge of warm jalapeño cornbread.
    Krok 9
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