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Creole red beans and rice with slow cooked pulled pork
Creole red beans and rice with slow cooked pulled pork

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If you are looking for a speedy snack, you can’t go completely wrong with a whole grain one. Starting your day with a piece of whole grain bread toasted can give you that additional boost you need to get going. Eating on the run may be more healthy with whole grain chips and crackers. Whole grains are always better than refined grains included in white bread.

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We hope you got benefit from reading it, now let’s go back to creole red beans and rice with slow cooked pulled pork recipe. To make creole red beans and rice with slow cooked pulled pork you only need 24 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Creole red beans and rice with slow cooked pulled pork:
  1. Take 1 pd small red beans
  2. You need 1 pd large red kidney beans
  3. Get 2 pds pulled pork or smoked sausage of your choice
  4. Prepare 5 slices bacon
  5. You need 1 large onion
  6. You need 1 bell pepper
  7. Take 2 celery stalks
  8. Provide 6 cloves garlic
  9. Get 2 tbsp fresh ginger
  10. You need 1 jalapeno
  11. Get 1 can diced tomatoes
  12. Prepare 2 tbsp liquid smoke
  13. Get 2 tbsp cumin
  14. Provide 1 tsp garlic powder
  15. Use 1 tsp onion powder
  16. Provide 1 tsp smoked paprika
  17. Get 1/2 tsp cayenne pepper
  18. Use 1 tsp dill weed
  19. Provide 3 bay leaf
  20. Prepare 1/4 cup apple cider vinegar
  21. You need 1/4 cup ketchup
  22. Prepare 1/4 cup mustard
  23. You need 2 tbsp chicken bullion base
  24. Provide 1/4 c brown sugar (optional)
Steps to make Creole red beans and rice with slow cooked pulled pork:
  1. Cover beans with water and allow to soak overnight. Then, drain beans and remove any bad ones. Set aside.
  2. Chop bacon into half inch pieces and saute until golden brown and grease is rendered. (I use a magnelite Dutch oven)
  3. Add onion, bell pepper, garlic, celery and jalapeno and saute until fragrant and onions are translucent and slightly carmelized.
  4. 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.
  5. 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.
  6. I garnished mine with sour cream, jalapeno, dill weed and peperoncini pepper

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