yummy essentials: baked red beans with rice

How To Make yummy essentials: baked red beans with rice

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  PREP/PREPARE
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  What you will need? This dish comes together in a single pan… I prefer cast iron, but any good ovenproof pan will do. And, since you want the chicken stock to be hot, you will need a small saucepan to heat it up. Note: I used a 12-inch cast iron skillet, and it just barely worked, I would recommend something bigger.
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  What to serve with it? It has veggies and rice, so the only thing I would serve with it would be some good crusty bread, and maybe a small side salad.
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  How to store it? It will keep a few days in the fridge, or several months, if frozen.
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  INGREDIENT INFORMATION The Chicken The chicken it totally optional; even though the juices from the chicken thighs help to flavor the beans, they are in no way a game changer. These beans are lovely all by their lonesome. The introduction of the chicken makes this a complete meal. You get your veggies, starch, and protein, all in the same pan. The Beans I like to make my own beans and spice them up, but I tried Bush’s Chili Beans in a mild chili sauce, and they were awesome. I would strongly suggest picking up a can of these and using them in this recipe. The Bourbon A totally optional ingredient, but it adds a great earthy flavor to this recipe. The Worcestershire Another optional ingredient that helps to create savory umami flavor notes. If you do not like that it is made with anchovies, I have a homemade version that mimics Worcestershire sauce, sans the fish: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html The Tomatoes There are a lot of good, canned tomatoes out there. I created two recipes that talk about selecting them, and how to work with them: https://www.justapinch.com/recipes/soup/soup-other-soup/cooking-class-the-best-canned-tomatoes.html https://www.justapinch.com/recipes/sauce-spread/sauce-spread-other-sauce-spread/removing-the-bitter-taste-from-canned-tomatoes.html The Chicken Stock I prefer stocks over broths, mainly because broths are too salty, and the low sodium versions are usually tasteless (like drinking dishwater). Stocks are hearty and typically are made with very little, or no salt. If you are not using the chicken, and want a more vegetarian version of this recipe, simply substitute vegetable stock for the chicken stock.
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  Gather your ingredients (mise en place).
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  Place a rack in the middle position and preheat oven to 375f/190c.
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  Cooking the Chicken (Optional) If you are not using the chicken, add some oil to your skillet, and skip down to step 13.
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  Sprinkle both sides of the chicken with a bit of salt and pepper. Add the oil to a skillet over medium heat. Once the skillet heats up, add the chicken, skin-side down, and allow to sit, without moving until the skin crisps, about 5 – 7 minutes.
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  If you want a bit more flavor, substitute one of the tablespoons of the oil with 1 tablespoon of unsalted butter.
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  You will know when the skin has crisped when the chicken releases easily from the bottom of the skillet. If it still sticks, it is not ready.
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  Remove the chicken from the pan, and reserve.
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  Add the Stage One ingredients to the skillet and cook, while stirring, until the veggies are softened, but not burned, about 3 – 4 minutes.
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  Add the Stage Two ingredients and stir to combine.
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  If you are using the bourbon and worcestershire, add them now.
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  Once the ingredients are combined, and the liquid is starting to simmer, add the chicken, if you are using it, crispy skin side up. If you are not using the chicken, proceed to the next step.
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  Place into the preheated oven and bake for about an hour, or until rice absorbs the liquid and softens.
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  You might want to use a sheet pan under the skillet, just in case it boils over. If you look at my photo, you can see that the liquid was right up to the top.
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  A few minutes before it is ready, open the oven, top with the shredded cheese (if using) and let it melt into the beans.
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  PLATE/PRESENT
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  Serve family style with the skillet at the table, or dish out individual portions on plates or in bowls. Enjoy.
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  Keep the faith, and keep cooking.
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  Namasté
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