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.

Ingredients:

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

Instructions:

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.

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Seasonal Sundays

Rice with Ginger and Carrots

Ingredients:
1 C of basmati rice
2 C chicken stock
2 tsp. of olive oil
1/2 sweet yellow onion, diced
2 carrots, peeled & grated
1 tsp. fresh ginger, peeled & minced
1 clove of garlic, minced
Salt and pepper, to taste
Dash of cayenne pepper (or more if desired)
3 TBSP. fresh cilantro, chopped
4-5 green onions, sliced
Put rice and chicken stock in a medium saucepan. Bring to a boil over high heat then reduce heat to low, cover with a lid, and steam for 20 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.
While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the rice to the mixture along with the cilantro, salt, pepper, and dash of cayenne pepper. Stir gently so all ingredients are well combined. Sprinkle with green onions and serve immediately.
This is a great side dish for Asian Style Pork Chops or Ginger Chicken. Adapted to my taste from a For the Love of Cooking recipe. Very good!

Wayne's Risotto

Ingredients:
1/2 TBS olive oil
1/2 C onion, chopped
½ tsp. salt and pepper
3 C chicken STOCK
1 tsp. garlic, chopped
1 C Arborio rice
1/2 C baby bella mushrooms, sliced
1/2 TBS butter
¼ C heavy cream
½ C good parmesan, grated
1 TBS green onion, green part mostly, chopped
1/2 TBS white truffle oil

Instructions:
Heat oil, add onion, salt and pepper; cook, stirring, until soft. Add stock; simmer 6 minutes. Add rice; simmer, stirring for 10 minutes. Add mushrooms; cook and stir 10 minutes. Add butter, heavy cream, cheese, green onions and truffle oil; cook 2 minutes more, or until rice is done, and risotto is thick enough to sit on a plate without running.
This was shared by my friend Carol B., it is a little labor intensive, but well worth it! Delicious!