How to Cook Tasty Creole red beans and rice with slow cooked pulled pork

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Creole red beans and rice with slow cooked pulled pork

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Hopefully the above article is helpful for you and recognise more in regards to the importance of natural and organic living. Now we go back to the recipe creole red beans and rice with slow cooked pulled pork. To cook creole red beans and rice with slow cooked pulled pork you only need 24 ingredients and 6 steps. Below is an instructional on how to prepare dinner it.

The ingredients needed to cook Creole red beans and rice with slow cooked pulled pork:

Take 1 of pd small red beans.
Take 1 of pd large red kidney beans.
You need 2 of pds pulled pork or smoked sausage of your choice.
Get 5 slices of bacon.
Take 1 of large onion.
Use 1 of bell pepper.
Provide 2 of celery stalks.
Prepare 6 cloves of garlic.
Prepare 2 tbsp of fresh ginger.
Take 1 of jalapeno.
Take 1 can of diced tomatoes.
Take 2 tbsp of liquid smoke.
You need 2 tbsp of cumin.
Provide 1 tsp of garlic powder.
Provide 1 tsp of onion powder.
You need 1 tsp of smoked paprika.
You need 1/2 tsp of cayenne pepper.
Use 1 tsp of dill weed.
Provide 3 of bay leaf.
Use 1/4 cup of apple cider vinegar.
Get 1/4 cup of ketchup.
Take 1/4 cup of mustard.
Prepare 2 tbsp of chicken bullion base.
Use 1/4 c of brown sugar (optional).

Steps 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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