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Red Beans and Rice with Jalapeño Cornbread
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Red Beans and Rice with Jalapeño Cornbread

3 h 30 minServes 8Nutri-Score C€€
from @stalekracker2 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • dried red beans (soaked overnight and drained)Pantry500 g
  • smoked sausage (sliced)Meat400 g
  • salt pork (diced)Meat150 g
  • smoked turkey necksMeat2 pieces
  • onion (diced)Produce2 pieces
  • celery (diced)Produce3 pieces
  • bell pepper (diced)Produce1 piece
  • garlic (minced)Produce4 pieces
  • hot saucePantry30 ml
  • cayenne pepperSpices3 g
  • green onions (sliced)Produce3 pieces
  • parsley (chopped)Produce15 g
  • long grain riceGrains400 g
  • cornmealGrains250 g
  • eggDairy2 pieces
  • buttermilkDairy300 ml
  • corn kernels (fresh or canned, drained)Produce150 g
  • jalapeño (fresh, chopped)Produce2 pieces
  • honeyPantry30 ml
  • baking powderPantry10 g
  • saltSpices8 g
  • vegetable oilPantry60 ml

per serving

Nutrition

459kcal

Carbs
60 g
Proteins
18 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Mixing bowl
  • Baking dish
  • Oven
  • Potato masher
  • Saucepan

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6

  7. Bake the cornbread

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

  8. Cook the rice

    • Cook the rice in salted water until tender.
    • Fluff and keep warm.
    Step 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.
    Step 9
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