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!
P.S. This would be great with Texas Style Baby Back Ribs, just in case you were wondering.
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.