Delicious in Every Bite: Recipe California Farm Red Beans and Rice Stew for Dinner Menu

Ingredients for California Farm Red Beans and Rice Stew

1. 3 Chicken thighs sauteed to release fat, 1 pounds
2. 8 Tbs unsalted butter
3. 4 garlic cloves
4. 1 “Holy trinity” of 1 onion, 1 bell pepper, and 1 celery stalk, diced
5. 1 Leftover Cauliflower stems and leaves
6. 2 cups dry red beans, one pound
7. 8 cups Water
8. 4 bayleaves
9. 1 Tsp liquid smoke
10. 1/2 Tsp each Smoked paprika powder, cayenne pepper, flaked seasalt, thyme
11. 1 cup Basmati long grain dry rice
12. 4 Tbs Green onion topping
13. Equipment: dutch oven with lid
14. Cost: beans $1.60, chicken thighs $1.80, vegetables, rice $1, butter 60 cents. 8 dinners for 83 cents each

Cooking Instructions for making California Farm Red Beans and Rice Stew

1

Start at breakfast. Medium Heat cast iron dutch oven. Add chicken and butter, sautee to release chicken fat, few minutes.

2

Add garlic, celery, sweet pepper, onion, glaze, few minutes.

3

As soon as you can smell the vegetables, add leftover cauliflower stems and leaves.

4

Add red beans.

5

Add eight cups of water, add spices, bring to boil, stir, lid on, turn down to low simmer for all day simmer, or to medium low for 3 hour simmer. At lunch check broth level, add water if your simmer evaporated too much broth.

6

At dinnertime, taste broth, add cayenne pepper and flaked seasalt to your liking. Add basmati rice, add water if needed. Bring to quick boil, turn to simmer, serve when rice is ready, about 45 minutes. Top with chopped fresh green mexican onions. Enjoy.