Steps to Prepare Speedy T' Jim's New Orleans Red Beans & Rice

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, t' jim's new orleans red beans & rice. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

T' Jim's New Orleans Red Beans & Rice is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. T' Jim's New Orleans Red Beans & Rice is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook t' jim's new orleans red beans & rice using 19 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make T' Jim's New Orleans Red Beans & Rice:

1. Take Ingredients
2. Prepare 2 tbsp vegetable oil
3. Prepare 1 cup onion, chopped
4. Prepare 1/2 cup green bell pepper, chopped
5. Prepare 1/2 cup celery, chopped
6. Take 1 tsp sea salt
7. Make ready 1/2 tsp cayenne pepper
8. Make ready 1/2 tsp ground black pepper
9. Make ready 1 tsp thyme
10. Make ready 3 bay leaves
11. Get 1 lb boiled ham, cubed
12. Make ready 1 lb andouille, sliced
13. Take 1 lb dried red beans
14. Prepare 3 clove garlic, minced
15. Take 8 to 10 cups of water
16. Take 2 tbsp picked jalapeno juice
17. Get Garnish
18. Take 1 fresh parsley, chopped
19. Get 1 picked jalapeno slices

Instructions to make T' Jim's New Orleans Red Beans & Rice:

1. Soak the red beans over night in water to cover by 2 inches.
2. Add a little extra oil to a medium size soup pot and brown off the andouille over medium high heat making sure to get a nice crust on the pieces. Set aside.
3. In the same pot over medium heat, add the 2 tablespoons of oil, onion, bell pepper, celery, salt, cayenne pepper, black pepper, and thyme. Saute until onions are translucent, about 5 minutes.
4. Add the andouille back into the pot along with the ham and bay leaves. Saute for another 5 to 6 minutes.
5. As the red beans, garlic, and water to cover the beans. Water level should be 3/4 the way up the pot. Bring to a boil and then reduce to a slow simmer
6. Let the beans simmer uncovered for about 3 hours occasionally stirring and scraping the bottom of the pot to make sure nothing is sticking.
7. As the beans cook, you will notice the level go down due to evaporation, that is exactly what you want. When the level reaches halfway, add water to get it back up to 3/4 off the pot.
8. On the third addition of water, you will begin making some of the beans against the side of the pot, this is what make them creamy in the end. Do not mash all of them though.
9. Continue simmering until enough evaporation gives you some creamy and saucy red beans.
10. Cut off the heat and stir in the pickled jalapeno juice. This adds some acidity that will really make everything pop.
11. Ladle over some rice and garnish with a little parsley and a few slice of pickled jalapeno.

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