Friday, November 20, 2009

Red Beans with Andouille Sausage and Skillet Buttermilk Cornbread

I would classify this dish as total guy comfort food, it was super hearty and a clean, classic dish. The only catch to the recipe is to ensure the beans are thoroughly cooked through. I had to test mine a couple times before they were finally ready and I think they could have still used a little more time. Maybe next time I will soak the beans for 8 hours first. 

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  • 1 teaspoon vegetable oil
  • 1 lb andouille sausage, halved lengthwise and cut into 1-inch pieces
  • 1 medium onion, diced small
  • 2 garlic cloves, finely chopped
  • 1 bag (1 pound) dried, small red beans, soaked overnight and drained
  • coarse salt and ground pepper

In a large saucepan, heat oil over medium. Add andouille; cook until fat is released and sausage is slightly golden in spots, 10 to 12 minutes. Using a slotted spoons, transfer to a plate. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add beans and 4 1/2 cups water; bring to boil. Reduce to a simmer, partially cover, and cook until beans are tender, 1 to 1 1/2 hours, adding more water if necessary. Stir in andouille and heat through; season with salt and pepper.

Recipe courtesy of Everyday Food

Skillet Buttermilk Cornbread

  • 4 tablespoons butter
  • 1 cup stone-ground yellow cornmeal
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 1 cup low-fat buttermilk
  1. Preheat oven to 400 degrees. Put butter in a 9-inch cast-iron skillet; place in oven until butter is melted and pan is heated through, 3 to 5 minutes.
  2. Meanwhile, in a medium bowl, whisk cornmeal, flours, baking soda, and salt; set aside. In a large bowl, whisk together eggs and buttermilk.
  3. Carefully remove hot skillet from oven; immediately pour butter into the buttermilk mixture, and whisk to combine.
  4. Stir cornmeal mixture into buttermilk mixture until just moistened. Scrape batter into hot skillet; bake until golden, about 25 minutes. Let cool at least 10 minutes before slicing and serving.
Recipe courtesy of Everyday Food

We’re both E-X-H-A-U-S-T-E-D! I did enjoyed getting the fridge put back together, but it’s not the best thing to organize because one has to work so fast! I’m sure there will be more moving around…but we’ve got the initial plan going. I love that we still have TONS of room, even more than these photos really show.

Top shelf: eggs, pickles, miso, yogurt – it’s a little strange putting the eggs and yogurt up there.

2nd shelf: designated beer spot, jarred artichokes and pepperocini’s, pasta sauce

3rd shelf: meat and cheese drawer, milk, juice

Bottom drawers: veggies

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Butters, sauces, mustards, capers, olives, and jams

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Chocolate sauce, ketchup, mayo, jumbo refill container of hot sauce

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Main freezer compartment: homemade breakfast burritos and sandwiches, nuts, coconut flakes, flax, breads, meats

Skinny compartment: (so cool) phyllo dough, ginger, tomato paste cubes, sesame seeds

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Top sliding shelf: unsweetened apple sauce containers, butter, coconut milk cubes, frozen garden veggies, chicken broth

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Good night all! Andy’s started “Planes, Trains, and Automobiles” in bed...I'm feeling the sudden urge to watch it too.

1 comment:

Cucinista said...

I have a pot of red beans and ham on the stove right now. I think I will try out your skillet cornbread to go with them.