|Name:||Red Beans and Rice||Contributor:||Martin Golding|
|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|
|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
|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.
|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.