Step-by-Step Guide to Make Speedy Creole red beans and rice with slow cooked pulled pork

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The ingredients needed to make Creole red beans and rice with slow cooked pulled pork:

1. Make ready 1 pd small red beans
2. Take 1 pd large red kidney beans
3. Prepare 2 pds pulled pork or smoked sausage of your choice
4. Get 5 slices bacon
5. Get 1 large onion
6. Prepare 1 bell pepper
7. Take 2 celery stalks
8. Take 6 cloves garlic
9. Make ready 2 tbsp fresh ginger
10. Take 1 jalapeno
11. Prepare 1 can diced tomatoes
12. Take 2 tbsp liquid smoke
13. Prepare 2 tbsp cumin
14. Take 1 tsp garlic powder
15. Prepare 1 tsp onion powder
16. Make ready 1 tsp smoked paprika
17. Make ready 1/2 tsp cayenne pepper
18. Make ready 1 tsp dill weed
19. Get 3 bay leaf
20. Get 1/4 cup apple cider vinegar
21. Make ready 1/4 cup ketchup
22. Make ready 1/4 cup mustard
23. Make ready 2 tbsp chicken bullion base
24. Get 1/4 c brown sugar (optional)

Learn how to make a Red Beans and Rice Recipe! Takes a long time but it's worth. This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. The long, slow cooking time coaxes all the flavor from the sausage into.

Steps to make Creole red beans and rice with slow cooked pulled pork:

1. Cover beans with water and allow to soak overnight. Then, drain beans and remove any bad ones. Set aside.
2. Chop bacon into half inch pieces and saute until golden brown and grease is rendered. (I use a magnelite Dutch oven)
3. Add onion, bell pepper, garlic, celery and jalapeno and saute until fragrant and onions are translucent and slightly carmelized.
4. Make a paste out of the 2 tbsp of ginger and add to pot. (You can buy ginger already pasted at grocery store) Cook another two minutes.
5. Add enough water to cover beans two and half inches then add remaining ingredients. Cover and bring to a boil, then simmer (covered) on low for two and a half to three hours. Serve over rice.
6. I garnished mine with sour cream, jalapeno, dill weed and peperoncini pepper

This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. The long, slow cooking time coaxes all the flavor from the sausage into. Photography: Randy Mayor; Styling: Jan Gautro. We double the recipe so we can eat it all week. How to Make Slow Cooker Red Beans and Rice.

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