Simple Way to Prepare Award-winning 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:
- Use 1 of pd small red beans.
- You need 1 of pd large red kidney beans.
- You need 2 of pds pulled pork or smoked sausage of your choice.
- Take 5 slices of bacon.
- Get 1 of large onion.
- Take 1 of bell pepper.
- Get 2 of celery stalks.
- Prepare 6 cloves of garlic.
- Get 2 tbsp of fresh ginger.
- Use 1 of jalapeno.
- Get 1 can of diced tomatoes.
- Provide 2 tbsp of liquid smoke.
- Prepare 2 tbsp of cumin.
- Provide 1 tsp of garlic powder.
- Prepare 1 tsp of onion powder.
- Provide 1 tsp of smoked paprika.
- Take 1/2 tsp of cayenne pepper.
- Prepare 1 tsp of dill weed.
- Get 3 of bay leaf.
- Use 1/4 cup of apple cider vinegar.
- Use 1/4 cup of ketchup.
- Use 1/4 cup of mustard.
- Provide 2 tbsp of chicken bullion base.
- You need 1/4 c of brown sugar (optional).
Instructions to make Creole red beans and rice with slow cooked pulled pork:
- Cover beans with water and allow to soak overnight. Then, drain beans and remove any bad ones. Set aside..
- Chop bacon into half inch pieces and saute until golden brown and grease is rendered. (I use a magnelite Dutch oven).
- Add onion, bell pepper, garlic, celery and jalapeno and saute until fragrant and onions are translucent and slightly carmelized..
- 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..
- 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..
- I garnished mine with sour cream, jalapeno, dill weed and peperoncini pepper.
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