{"id":372,"date":"2009-02-25T11:58:29","date_gmt":"2009-02-25T17:58:29","guid":{"rendered":"http:\/\/www.pkenagy.com\/blog\/?p=372"},"modified":"2009-02-25T13:26:01","modified_gmt":"2009-02-25T19:26:01","slug":"red-beans-rice","status":"publish","type":"post","link":"https:\/\/www.pkenagy.com\/blog\/red-beans-rice\/","title":{"rendered":"Red Beans &#038; Rice"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<p><!--concordance-begin--><\/p>\n<ul>\n<li>1 tablespoon olive oil<\/li>\n<li>1\/2 cup diced bacon<\/li>\n<li>11\/2 cups chopped yellow onions<\/li>\n<li>1\/4 cup chopped green bell peppers<\/li>\n<li>1 tablespoon minced garlic<\/li>\n<li>4 bay leaves<\/li>\n<li>8 ounces andouille, cut crosswise into 1\/4-inch slices<\/li>\n<li>1 small (5 to 6 ounce) smoked ham hock<\/li>\n<li>2 cups dried red kidney beans, soaked overnight<\/li>\n<li>1 tablespoon creole seasoning<\/li>\n<li>2 quarts chicken stock or water<\/li>\n<li>1 teaspoon salt<\/li>\n<li>3 tablespoons chopped parsley<\/li>\n<li>1 1\/2 cups cooked long-grain white rice, warm<\/li>\n<li>6 tablespoons chopped green onions<\/li>\n<\/ul>\n<p><!--concordance-end--><\/p>\n<h2>Directions<\/h2>\n<p>Heat the oil in a large heavy pot over high heat. Add the bacon and saute for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes. Add the beans and cook for 2 minutes. Add the creole seasoning and liquid, stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1\/2 hours, until beans are tender, stirring occasionally. Add the salt and parsley, cover the pot, and cook for 15 minutes. Discard the ham hock and bay leaves. Remove 1 cup of beans from the pot and reserve.<\/p>\n<p>With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the reserved beans, and stir well. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with 1\/4 cup of the rice and 1 tablespoon of green onions.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 1 tablespoon olive oil 1\/2 cup diced bacon 11\/2 cups chopped yellow onions 1\/4 cup chopped green bell peppers 1 tablespoon minced garlic 4 bay leaves 8 ounces andouille, cut crosswise into 1\/4-inch slices 1 small (5 to 6 ounce) smoked ham hock 2 cups dried red kidney beans, soaked overnight 1 tablespoon creole [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-372","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts\/372","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/comments?post=372"}],"version-history":[{"count":0,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/posts\/372\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/media?parent=372"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/categories?post=372"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pkenagy.com\/blog\/wp-json\/wp\/v2\/tags?post=372"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}