Shelf Reliance has come out with a great new product; instant beans. Of course I had to buy some right off the bat! My family loves red beans and rice, so I opted to try the THRIVE Instant Red Beans first. Here's what I love about them:
-They're ready in 15-20 minutes. The benefit-Use less fuel when preparing them in an emergency-type situation, and they're ready in a flash for a quick meal.
-They weigh less than normal cans of beans.
-They taste as good as regular dry or wet-canned beans.
There is a recipe on the can of THRIVE Instant Red Beans for Red Beans and Rice, but I love my own recipe so much that I opted to use it.
Red Beans and Rice
1 pkg. of two ham hocks
1 tsp. THRIVE Brown Sugar
1/4 tsp. chili pepper flakes (or more if you like it hot)
THRIVE Iodized Salt, to taste
dash garlic powder
dash onion powder
Preheat oven to 400 degrees. Place ham hock in an oven-safe dish, cover with foil and place in the oven; bake 45 minutes-1 hour, or until 1/4 fat has rendered from the hocks. Cool. Pick all meat from the bones and transfer to a plate.
Place 8 cups water in a large pot and bring to a boil; add red beans and simmer 15 minutes. Drain beans and return to pot, mash slightly with a potato masher. Add rendered pork fat, ham that was picked from the hocks and remaining ingredients. Add water until desired consistency (I like mine a little thicker than gravy); simmer 10 minutes. Serve over white rice (I use Uncle Ben's Converted Rice for this because it has a great texture).