A smoked brisket version of a Southern classic with a punch of heat from a Poblano pepper. This version will really stick to your ribs.
A Lone Star version of a Southern classic, this Red Beans and Rice recipe is amped up with plenty of smoked brisket and a little heat from my little friend, the poblano.
The first time I had Louisiana Red Beans and Rice, it was legume love. It was actually from Popeyes Chicken, highly recommended by my friends from New Orleans. I was surprised a fast food restaurant could capture the love of a couple of New Orlean natives but after trying it I could see why.
I have been on a quest since that fateful night 20 years ago to replicate that dish. I was able to capture that taste in this Texas version and that makes me happy. I substituted brisket for the ham hocks and poblano pepper for green bell pepper. I love how meaty this dish came out with the help from some brisket leftovers. I realize Red Beans and Rice was and is a frugal dish made glorious by some use of smoked leftovers, with little meat to speak of, but adding the extra, left-over meat didn’t detract from the original spirit of this dish. It is a delightful and easy dish to make thanks to the crockpot.
So dust off your crockpot and git to cookin!
Smokey brisket transforms a Louisiana classic.
1 lb small red beans
1 Tbs oil
1 small white onion diced small
1 Poblano, diced small
6 cloves garlic, minced
4 cups chicken broth
2 Tbs of fresh oregano or 1 tsp dried
2 Tbs of fresh thyme or 1 tsp dried
1 bay leaf
1 Tbs of smoked paprika
1/2 lb smoked brisket or other smoked meat
Salt and pepper to taste
Soak red beans overnight in 6 cups of water. If you don’t have time, bring red beans and water to a boil for 5 minutes in a large pan. Cover and remove from heat, let sit for 1 hour.
Saute onions and poblano in a skillet with 1 tbs of oil until onion is translucent and soft. Add garlic and cook for one more minute.
Place beans, broth, oregano, thyme, bay leaf, paprika, brisket and sautéed vegetables into a crockpot and cook on low 6 hours.
Mash beans with a bean masher or a fork and cook for 1 more hour.
Season with salt and pepper as needed, serve over rice.