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| Name: | Red Beans and Rice | Contributor: | Martin Golding |
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| Description: | This is from The New Orleans Cookbook, without which no kitchen can be said to be complete. | Posted: | 2002-11-19 |
| Key words: | red beans, rice | Category: | Side Dishes |
| ID: | 341 | Updated: | 2006-05-12 12:52:06 |
| Ingredients: | 2 lb dried red (kidney) beans, soaked overnight and drained
2 c chopped onion 1/2 c thinly sliced green onion tops 1/2 c chopped green pepper 1-1/2 Tbsp finely minced garlic 2 Tbsp finely minced fresh parsley 1 lb seasoning ham, cut into 1" cubes 1 lb pickled pork 1 large ham bone with some meat on it 1 Tbsp salt 1/2 tsp freshly ground black pepper 1/8 tsp cayenne 1/8 tsp crushed red pepper 2 whole bay leaves 1/2 tsp dried thyme 1/8 tsp dried basil 2 qt water |
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| Preparation: | Combine all ingredients in a heavy 8 to 10 quart pot, adding just
enough water to cover. Bring to a boil, lower heat and simmer for 2-1/2 to 3 hours, stirring occasionally, until the beans are tender and a thick gravy has formed. Add about 1 c of water toward the end of the cooking if the mixture appears too dry. Serve over rice. |
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| Notes: | The beans require little active time, but several hours of cooking time. If you have twenty minutes for prep and a couple hours to let them simmer, they'll be perfectly happy to be reheated at the potluck.
To make a quite presentable (devoured by veggi-, meaty- and omni-vores), replace the meat with 1/2 c dark roux (1/4 c each flour and oil, stirred over high to medium high heat until milk chocolate colored) plus 1/8 tsp of liquid smoke. |
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