Red Beans and Rice

From David Rodriguez’s Dad:

If you are pressed for time you can “quick-brine” your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans and proceed with the recipe. In order for the starch from the beans to thicken the cooking liquid, it is important to maintain a vigorous simmer in step 2. The beans can be cooled, covered tightly, and refrigerated for up to 2 days. To reheat, add enough water to the beans to thin them slightly. SERVES 6 TO 8

INGREDIENTS

• Table salt

• 2 pound small red beans (about 4 cups), rinsed and picked over Dissolve 6 tablespoons salt in 8 quarts cold water in large container. Add beans and soak at room temperature for at least 10 hours and up to 24 hours. Drain and rinse well. .....................................

• 8 slices bacon (about 8 ounces), chopped fine (optional)

• 2 medium onion, chopped fine (about 2 cup)

• 2 small green bell pepper, seeded and chopped fine (about 1 cup)

• 2 celery ribs, chopped fine (about 1 cup)

• 8 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoon)

• 2 teaspoon fresh thyme leaves

• 2 teaspoon sweet paprika (optional)

• 4 bay leaves

• 1/2 teaspoon cayenne pepper

• Ground black pepper

• 6 cups low-sodium chicken broth

• 8 cups water ......................................

• 16+ ounces andouille sausage, halved lengthwise and cut into 1/4-inch slices (Cajun Hollar Brand, J&B Sausage Co., Waelder, TX 78959)

• 2 teaspoon red wine vinegar, plus extra for seasoning

• 6 scallions, white and green parts, sliced thin

• 2 tsp Creole seasoning (optional)

• Basic White Rice

**RED BEANS & RICE, CONT.

INSTRUCTIONS**

1. Heat bacon in large Dutch oven over medium heat, stirring occasionally, until browned and almost fully rendered, 8 to 14 minutes.

Add onion, green pepper, and celery; cook, stirring frequently, until vegetables are softened, 8 to 12 minutes.

Stir in garlic, thyme, paprika, bay leaves, cayenne pepper, and 1/2 teaspoon black pepper; cook until fragrant, about 50 seconds.

Stir in beans, broth, and water; bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are just soft and liquid begins to thicken,  3 to 5 minutes.

2. Stir in sausage and 2 teaspoon red wine vinegar and cook until liquid is thick and beans are fully tender and creamy, about 50 minutes. Season to taste with salt, black pepper, and additional red wine vinegar. Serve over rice, sprinkling with scallions and passing hot sauce separately, if desired. ................................................................................................................................................

KEYS TO BETTER RED BEANS:

THE RIGHT BEANS

Small red beans cooked up creamier than kidney beans and were easier to find than the authentic Camellia beans.

OVERNIGHT BRINE

Salting the dried beans during their overnight rehydration session kept them well seasoned and smooth-textured. ** ACID REDUX**

Adding red wine vinegar at two different points during the cooking process provided all the bright acidity of traditional "pickle meat."

http://www.cooksillustrated.com/recipes/detail.asp?docid=21350  (MODIFIED - 2x RECIPIE)

From Christina Libertini:

Christina Zimmerli

The best pear pie in the universe

For the crust:

1/3 cup butter

1 cup flour

3 T cold water

mix butter and flour in food processor until crumbs

are pea-sized. Add water and pulse until the dough

rolls into a ball. Turn dough onto lightly floured

work surface and roll into a 10-11" circle. Fit into

pie plate, tuck edges under and crimp.  Place in

refrigerator to chill.

• -or--

use a frozen unbaked deep-dish pie crust

For the fruit:

peel 3 medium pears (any type.) Cut into quarters,

then cut the quarters into thirds (12 sections per

pear.) Arrange the slices in a spoke pattern around

the pie plate, Dice extra pear into the center.

For the filling:

1 cup sugar

3 T cornstarch

pinch salt

1 cup whipping cream

1 t vanilla

Mix together sugar, cornstarch & salt. Add cream and

vanilla and mix until smooth. Pour mixture over pears

in pie plate.

Preheat oven to 400 degrees, then turn down to 350

when putting pie into the oven. Bake 1 to 1 1/2 hours,

sometimes more.*  DO NOT UNDER BAKE. Pie has to be

bubbling in the center and the edges brown and

caramelly. Let cool. This pie is just as good cold as

it is warm!  Enjoy!

• Sometimes I put an aluminum foil "doughnut" around

the pie crust to keep it from getting too brown too

fast. Then I take it off about half way through.

Depends on your oven.