Joe does the majority of the cooking for the family while I cook mostly for the show. Today Joe is cooking turkey wings and necks, so he decided to cook some of the red beans we've received from the food banks. Joe will show us how he makes rice and beans with the red beans instead of red kidney beans.
Simmer Ring: amzn.to/3b2jWeg
Ingredients
2 c. red beans
3 c. long grain white rice
1/2 of a small onion (diced)
1 handful cilantro (washed and picked from stems)
1/2 to 1 T. minced garlic
1 T. pink Himalayan sea salt ( Note use less salt if using regular salt)
1/2 T. black pepper
1 can coconut milk
Method
Cook the beans in the slow cooker over night or until softened, but not over done. Remove the beans with a skimmer from the broth and place in a large pot. Wash the long grain rice and then add to the beans along with coconut milk, salt and black pepper. Add more broth to the pot so the liquid measures 1" above the rice and beans.
Note: Do not measure from the bottom of the pot: rather from the top of the rice and beans.
Allow to cook on medium to high heat on a simmer ring amzn.to/3b2jWeg
until the water boils out. Lower the temperature and allow to rice to cook until fluffy. Stir the mixture with a serving for 2 to three times within the hour it takes to cook after the water is reduced.
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