Here are the photo’s from following the Red Bean and Rice Recipe I posted a couple of days ago.
I ran in to a few problems and modified the recipe linked above to accommodate. But it ended up turning out pretty good! All I needed was some Louisiana Hot Sauce and I’d be in business.
I couldn’t find collards or kale anywhere, but I did happen to run in to some okra! So I figured that would do just fine. The recipe was almost identical to my other recipe for greens, just replace the greens with okra.
A few helpful hints:
Do NOT add salt until the end. Rumor has it it’ll make your beans a little crumbly and that is what happened to me when I listened to Emiril and added my salt at the begining. There’s always time for more salt later.
Buy mixed bags of vegetables (more information in my next post)
Set aside vegetables for both plates, since I was using the “holy trinity” (onions, celery, bell pepper) in both of my dishes, I chopped them all up at once and set the ones I needed for the okra aside. (see picture)
Be Patient. Beans are not the easiest thing to cook and they don’t really follow any strict rules. Keep that in mind while you’re worried your broth will never thicken or your beans will never soften. It can take some serious time.
Invest in good hot sauce.