Red Beans and Rice

Red Beans and Rice

Fixings

 2 tablespoons olive oil

 1 huge onion, generally cleaved

 1 green chime pepper, cleaved

 2 stems celery, cleaved

 2 tablespoons garlic, minced

 1/2 teaspoon cayenne pepper

 1 teaspoon thyme

 3/4 teaspoon sage

 1 tablespoon dried parsley

 1 teaspoon Cajun preparing, more to taste

 1 tablespoon sugar

 1 teaspoon Better Than Bouillon Chicken Base

 around 7 cups water

 1 pound dry red beans, rinsed*

 substantial ham bone or pork shank

 2 straight leaves

 1 and 1/2 to 2 teaspoons salt

 6-8 cups hot cooked rice

Directions

Prep your veggies: cleave the onion, chime pepper, and celery. I like to cleave the finishes of the celery

Heat the oil in a huge pot over medium high hotness. When it is hot and gleaming, add the cleaved onion, ringer pepper, and celery. Saute for 6-8 minutes, until the onions begin to become clear.

Mince the garlic. In a little bowl, consolidate cayenne pepper, thyme, sage, parsley, Cajun preparing, and sugar.

Add the garlic and flavors to the pot and saute for 1-2 minutes, until fragrant.

Add 1 teaspoon Chicken Base.

Add around 7 cups of water and 1 pound of washed red beans. Add the ham bone or pork shank. Add the sound leaves.

Mix it all together over high hotness until it reaches boiling point. Turn the hotness down to a low stew, so it is scarcely percolating.

Cover with a top and save it at a low stew for 2 and 1/2 to 3 hours. Partially through the cooktime, either eliminate the top or slant it with the goal that the beans can vent.

30-an hour prior to the beans are done, add 1-2 teaspoons salt.

Following 2-3 hours, taste the beans. They ought to be delicate and delightful. Assuming they are at all dry or powdery, continue to cook.

Add salt to taste. Add more Cajun preparing to taste.

Eliminate the ham bone and narrows leaves. Slash any meat left on the bone and return the meat to the beans. Dispose of the bone.

Present with hot rice.Enjoy it!

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Red Beans and Rice VIDEO :