Savannah Cooking

All recipes courtesy of Bon Appetit, Y'all

Mama's Red Beans and Rice

Ingredients

• 1 lb. dried red kidney beans, washed and picked over for stones
• 1 ham bone
• 1 Vidalia onion, chopped
• 2 cloves garlic
• 6 c. water
• Hot sauce, for seasoning
• course salt and freshly ground black pepper
• 1 recipe $20,000 Rice Pilaf (listed below)

Directions

1. Place kidney beans in a large bowl and add water to cover. Soak overnight. Before cooking discard any floating beans and drain.
2. To prepare in a slow cooker, place the drained soaked beans, ham bone, onion, garlic, and water in the insert of slow cooker. Cook over low heat until beans are tender, about 6 hours. Season with Hot sauce and taste and adjust for seasoning with salt and pepper. Serve with rice pilaf. Serves 6 to 8.
   

$20,000 Rice Pilaf

Ingredients

• 2 tbs. EVOO
• 1 small shallot, chopped
• 2 cups long-grain basmati white rice
• coarse salt and freshly ground black pepper
• 3 c. chicken broth
• 2 tbs. chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 350 degrees. In a large, ovenproof saucepan, heat the oil over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
2. Add the rice and stir to combine. Cook stirring constantly, until rice is coated with oil and lightly toasted. Season with 1 tsp. of the salt and pepper to taste. Add the broth and stir to combine. Bring to a boil over medium-high heat. Cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 17 minutes. Remove from the oven and let stand, covered, for 5 minutes before serving. Add the parsley and fluff with a fork just before serving. Serves 4 to 6.

Smoky Collard Greens

Ingredients

• 1 tbs. canola oil
• 1 Vidalia onion, chopped
• 1 clove garlic, finely copped
• 1 medium bunch collard greens (about 1 1/2 lbs.), cleaned and very thinly sliced in chiffonade
• 4 c. water
• 2 slices bacon, chopped
• 2 tsp. apple cider vinegar
• freshly ground black pepper
• Hot Pepper Vinegar for accompaniment

Directions

1. Brown bacon in large pot over medium heat. Add oil, onion, and saute until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the greens, water, and apple cider vinegar. Season the mixture with pepper. Increase the heat to medium-high and bring to a boil. Decrease the heat to medium-low, cover, and cook until the greens are tender, 20 to 25 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately with the hot pepper vinegar on the side. Serves 4 to 6.
   

Print this post