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Red Eye Beans and Rice
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Prep Time: 30 minutes or less | Cook Time: 2 - 3 hours | Serves: 4
Lunch » Pork » SoulVisual Recipe By: bartolimu Click Here To Print Recipe Using Selected Print Style | Click On Images To Enlarge
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Ingredients: This is a combination of two Southern classics: red-eye gravy and red beans and rice. I have tried to stay true to the New Orleans style of red beans and rice, wherein creamy, savory beans are served over separately-prepared rice. This dish was my favorite of this submission, wonderfully rich with bits of crispy, blackened bacon and fresh bell pepper adding another level of texture to the experience. |
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Step 1: Chop bacon into roughly 1-cm strips and fry over medium heat in a deep frying pan or medium saucepan. |
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Step 2: While the bacon starts to heat up, finely dice the celery. |
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Step 3: Give the onion a medium-fine chop and the garlic a crush/fine chop. |
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Step 4: When the bacon is just starting to release all its wonderful, glorious pig grease into the pan, but before it starts to brown significantly, it should look something like this: |
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Step 5: At that point you should add the diced vegetables and a few generous grinds of black pepper. |
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Step 6: Some may note a slight visual resemblance to the British classic Bubble and Squeak. Indeed, this preparation, if properly compacted, will itself bubble and squeak to a degree. Much like the British dish, you want to get some bits and pieces of this vegetable/bacon mixture to brown very dark, perhaps even begin to burn. When the vegetables have lost a significant amount of their volume and some have attained a crispy texture and dark color, add enough freshly-brewed coffee to cover the lot. |
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Step 7: When they have reached appropriate doneness, open the cans of beans. |
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Step 8: Pour the beans and their liquid into the pan with the coffee/vegetable mixture. |
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Step 9: Simmer, covered, for at least 20 minutes. This would be a good time to start the brown rice which I somehow completely neglected to photograph. |
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Step 10: About 20 minutes before serving, take your favorite mashing implement and smash about a quarter of the beans. This will both thicken the broth and give a wonderful creamy texture to the finished dish. |
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Step 11: Leave the pan uncovered after doing this, and let the beans reduce slightly. |
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Step 12: Put one serving (whatever that is for you) of brown rice into a bowl, then spoon the beans over the rice. Top with bits of raw bell pepper. |
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Step 13: Close up: |
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