Louisiana Red Beans and Rice
December 2008-February 2009
The quintessential New Orleans dish, traditionally served on Mondays.
- 1 pound dried red kidney beans
- 3 slices crispy bacon, chopped
- 1/2 pound smoked sausage, cut into 1/4-inch-thick slices (Adouille or any good smoked sausage)
- 1/4 pound almost crisp salt pork, quartered
- 3 garlic cloves, minced
- 3 celery ribs, sliced
- 1 green bell pepper, chopped
- 1/2 large onion, chopped
- 1 (32-ounce) can chicken broth
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon black pepper
- Hot cooked rice
- Place kidney beans in a Dutch oven. Cover with water 2 inches above bean, and soak 8 hours. Drain, rinse beans thoroughly, drain again.
- Sauté bacon in Dutch oven over medium high heat for 5 minutes. Add smoked sausage and salt pork; sauté 5 minutes or until sausage is golden brown.
- Add garlic celery, bell peppers and onions. Sauté 5 minutes or until vegetables are tender.
- Stir in beans, broth, 2 cups water, salt, and red and black pepper.
- Boil 15 minutes, reduce heat, and simmer, stirring occasionally.
- Simmer uncovered for 3 hours or until beans are tender. Remove salt pork before serving.
- Serve over rice
- Follow the instructions above for the regular version. However, leave out the bacon, salt pork and smoked sausage.
- Add 2 tablespoons vegetable oil along with the seasonings.
- dd 1 teaspoon (or to taste) liquid smoke (check health food stores) seasoning.
The vegetable oil helps to replace the fat from the sausage, and the liquid smoke flavouring helps to replace the smokiness from the sausage.
-By Teresea Cottrell and Robin Mitchell
We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: firstname.lastname@example.org