Red beans & Rice

My red beans and rice recipe

1 lb bag small red beans (soaked overnight or quick soaked on bag)
extra pork chops or bones, chicken pieces, or ham hocks some all or none
2 tblspns olive oil
2 tblspns butter
1 small green pepper
1 large onion
2-3 stalks celery (match Green pepper amount
*2 tblpsns minced garlic (if you're not using mash bean recipe)
8 cups water
1 tspn bouillon veg or chicken
2 bay leafs
1 tspn oregano
1 tspn cumin
1 tspn coriander
2 shakes Cinnamon
1 tspn black pepper
1 tblspn garlic salt
1 tBLspn paprika
1/4 - 1 tspn red pepper flakes the more U add spicer it is
1-1/2 cups (measured dry basmati rice) prepared white rice

MASHED BEANS RECIPE (variation of RICK BAYLESS recipe) this part is up to U
2 tblspns olive oil
2 tblspns butter
1 can red beans/kidney beans
3 cloves garlic minced

soften grn peppers, onions, celery in 2 tblspns ea butter & olive oil
add all seasonings (but bay leaves & bouillon) continue to cook for a minute or so no burning
add H2O, bay leaves, bouillon & meat bring to a boil and simmer till meat drops from bone
(U can add more bouillon but U will need to decrease Garlic salt)
remove bones/meat to cool in fridge so U can pull and add it later
add beans to pot and slow simmer until beans are tender edible after 1.5 hours but I like to simmer for 3-4 hours when a few beans begin to split.
Add meat to pot it's ready to serve over rice now but i like to thicken with

Mashed red beans:
Drain can of beans and rinse then dry
melt butter in olive oil in a small skillet
add garlic cook slowly in butter till browning just begins
add beans turn off burner mash then add to 5qt pot of red beans
This is when I serve to family

You can find a great recipe for bean enchiladas in an earlier blog post which is great for your leftover red beans.