TulipGirl

Reposting, so Hubby has the recipe easily at hand. I soaked the beans last night, and he’ll be cooking them today.

Red Beans and Rice. It was comfort food, as well as a staple, as I grew up. My Mom tells me how they had it every Monday, as is traditional in New Orleans. Monday is wash day, perfect for having a pot of beans simmer slowly on the back of the stove all day. Even better, if there is a leftover ham bone from Sunday dinner.

I rinsed and started soaking my red beans last night. Here is a rough recipe for New Orleans Red Beans and Rice–it’s one of those recipes that becomes better as you tweak it over time and adjust it to suit your family.

2 pounds dried red beans, sorted and rinsed
Water
1/2 pound lean salt pork, bacon, or ham, diced (veggie friends–you can leave this out–but honestly, a little bacon adds a lot of flavor!)
2 medium onions, chopped
1 cup celery, finely chopped (opt.)
1 green pepper, chopped (opt.)
1-4 garlic cloves, minced
2 tablespoons chopped fresh parsley
salt, to taste
cayenne pepper, to taste
TABASCO Sauce, to taste

Hot cooked rice
Hot french bread, butter

Wash and soak beans overnight. Drain beans, and cover with fresh water Add meat and bring to a low boil. Reduce heat to simmer, cover. Add onions, celery, garlic, and seasonings, either directly to the pot, or saute first, then add to pot.

Cover, simmer 1 1/2 to 3 hours longer, until beans are tender enough to smush easily with a fork. Add water while cooking, as needed. If you like, take some of the beans out, smush them and add them back to the pot for a thicker consistency.

Serve over hot, white rice wtih french bread and plenty of butter.