MARCUS OLIVER: RED BEANS AND RICE WITH CORNBREAD
Portions: Six
RED BEANS AND RICE INGREDIENTS
1 bag long grain white rice
2 quarts dried red beans
1 onion, diced
1 red bell pepper, diced
2 Tbsp minced garlic
2 Tbsp salt
1 Tbsp onion powder
1 Tbsp black pepper
3 bay leaves
1 Tbsp smoked paprika
1 Tbsp chili powder
1 Tsp cayenne pepper
1 Tbsp garlic powder
1/3 cup soy sauce
1/4 cup Ol’ recipe red hot sauce
4 quarts vegetable or chicken stock
Optional Additions: smoked ham hock, pulled pork, ham or smoked chicken.
(Vegetable or chicken stock can be made with chicken bones and scraps or leftover onions, celery, carrots.)
RED BEANS AND RICE INSTRUCTIONS
1. Peel onion and dice into small dice, about a 1/4 inch. Cut the stem off bell pepper, cut in half and pull all seeds out and discard. Slice lengthwise then cut into 1/4 in small dice. Peel and mince fresh garlic cloves, enough for 2 tbsp.
2. Measure out all spices and liquids and set aside.
3. In a large pot saute onions, bell peppers and garlic until soft. Add dried red beans, spices and stock and bring to a boil. Reduce heat to medium high and lightly boil until tender. When tender, blend 2 cups of beans, drained, 1/4 cup oil, 1/4 cup hot sauce and 1 tsp salt in a blender. Add blended mixture back to beans and stir to incorporate.
4. Cook long grain white rice according to instructions on bag. Serve over long grain white rice with lots of Ol’ recipe red hot sauce to add to it! Cool leftover beans in refrigerator. The beans tend to taste better the next day due to sitting and marinating overnight. Reheat beans over medium heat until hot, stirring occasionally.
CORNBREAD INGREDIENTS
4 cups cornmeal
4 cups flour
2 cups brown sugar
1/8 cup baking powder
1 Tbsp kosher salt
2 tsp black pepper
3 eggs
1 quart whole milk
3/4 lbs. butter, melted
1.5 cups corn kernels
CORNBREAD INSTRUCTIONS
1. Measure out and mix all dry ingredients. In a separate bowl, mix all wet ingredients together.
2. Preheat oven to 350 degrees.
3. Mix dry ingredients together. Mix wet ingredients together. Mix wet and dry ingredients together and fold in corn kernels.
4. Spray a 9x13 with non-stick spray and add corn bread batter.
5. Bake in oven 30-35 minutes or until a toothpick comes out clean. Let cool slightly before cutting.
Cool cornbread slightly before cutting. Use lots of salted butter on your cornbread!