This is a collection of my recipes. Many are quite old, and have been handed down through generations of my very Southern family. There are others that I have collected over decades of cooking. The purpose of this blog is to preserve and pass them on to the younger generations of my family, and to share with old and new friends. You are welcome and appreciated here. I hope you will join my blog, and visit often! Click JOIN THIS SITE below to join this group of friends who love food!
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Monday, January 28, 2013
David's New Orleans Red Beans and Rice
Another favorite from our years spent in New Orleans. It has been a tradition there for many decades to serve this dish on Monday…wash day. Housewives would put these on the stove in the morning, and let them simmer while they did the laundry…by hand. At dinnertime, they had a delicious, low cost, and filling meal for the family. My husband and sons always liked to see this dish on the table.
A while back, my youngest son called and asked for the recipe. He cooked them, and shared the photo with me. I have been away from my blog for a while, and I thought it would be fun to post David's dish. We hope you like it.
2# dried red beans, cleaned and soaked in water overnight.
2 C chopped onions
½ C chopped green bell pepper
2 tsp. finely minced garlic
1 tsp. salt (or to taste)
1 tsp. black pepper (or to taste)
Cayenne (to taste-don’t want these to be hot)
Red pepper flakes (to taste-don’t want these to be hot)
2 whole bay leaves
1/8 tsp. dried thyme
1/8 tsp. dried basil
2 ham hocks
1# salt pork, cut into large chunks
2 tsp. bacon grease
Smoked or Polish Sausage split and fried to serve with beans
Cooked white rice
Drain soaked beans and place them, along with all ingredients, (except sausage) in a large heavy pot. Cover with cold water. Bring to a boil over high heat, and then lower to a simmer. Cover and simmer on low for 2-3 hours. During cooking, stir frequently and scrape down sides and bottom to prevent scorching. Cook until beans are tender and creamy “gravy” forms. If mixture gets too dry and thick, add water. If too thin at end of cooking, remove lid and cook down a bit. They should have thin, creamy “gravy”, not a watery “pot-likker” like beans are usually cooked. Serve over white rice, with fried sausage, and some good baguettes and butter. Adjust seasonings to taste. Serve Tabasco on the side. Sharing on: Mix it up Monday On the Menu Monday Make it Pretty Monday Tuesday At The Table