Nawlins Red Beans & Rice
Mama Sean McClarty gave me her tips to make her red beans. She cooks up a big pot for Mardi Gras at her church. Her comments are in RED.
Ingredients:
* 1 (1-pound) package Camellia Brand Red Kidney Beans - "You have to use Camilla Red Beans. Can be purchased from Amazon or any NO grocery. Store your red beans in the freezer, because you never know how old they are sitting on the shelf."
* Water, as needed
* 1 large onion, chopped
* 1 bell pepper, chopped - "Cut your trinity up fine. (Trinity is onion, green pepper, celery). It will cook down and disappear.
* 1/2 cup chopped parsley
* 4 celery stalks, chopped
* 1-3 cloves garlic, minced
* 2 Tbls Butter
* 1 pound pickle meat - " I like a lot of meat in my beans. Andouille and Pickle Meat"(Pickled Pork). Note: You can buy Savoi pickle meat from Amazon. But if you're lucky enough to be in the Big Easy you can get it fresh from Circle K Meat Market on St. Bernard. (I picked up 5 lbs to freeze)
"Boil/simmer the pickle meat till tender. But don't use the broth in your red beans. It will make your beans too salty. Break up cooled meat and discard most fat and all bones." Note: I have an untried recipe to make pickle meat and will use Rib Tips from Bradley's. I bet you could reserve the broth for fresh green beans.
* 1 pound Andouille Sausage sliced
* 2 bay leaves
* 1 teaspoon dried thyme
* Hot sauce to taste
* Creole seasoning
* Salt and pepper to taste
* 6 cups white or brown rice, cooked
Directions:
1. Rinse and sort beans.
2. Place beans in a large stew pot and cover with water. If needed, add fresh water so that mixture is a ratio of 1 part beans to 2 parts liquid.
3. Bring the beans to a rolling boil, then lower heat, and simmer for 1 hour. Stir often, (so that beans don't stick to bottom of pot) and add water as needed.
4. Sauté onions, celery, parsley and bell pepper and Creole Seasoning in butter until tender. Add the garlic and saute for 2 minutes, stirring occasionally. Add sautéed vegetables, bay leaf and thyme to the beans. Water should cover all. - "If you sauté the vegetables in butter, your beans will taste creamier."
5. Continue to simmer for 30 minutes until beans start to tender (continue to stir and avoid burning on bottom of pot).
6. Brown Andouille slices and add andouille pickle meat to pot.
7. Simmer 1 hour until beans are tender and creamy.
Serve over rice with hot sauce, salt, pepper to taste.
Ingredients:
* 1 (1-pound) package Camellia Brand Red Kidney Beans - "You have to use Camilla Red Beans. Can be purchased from Amazon or any NO grocery. Store your red beans in the freezer, because you never know how old they are sitting on the shelf."
* Water, as needed
* 1 large onion, chopped
* 1 bell pepper, chopped - "Cut your trinity up fine. (Trinity is onion, green pepper, celery). It will cook down and disappear.
* 1/2 cup chopped parsley
* 4 celery stalks, chopped
* 1-3 cloves garlic, minced
* 2 Tbls Butter
* 1 pound pickle meat - " I like a lot of meat in my beans. Andouille and Pickle Meat"(Pickled Pork). Note: You can buy Savoi pickle meat from Amazon. But if you're lucky enough to be in the Big Easy you can get it fresh from Circle K Meat Market on St. Bernard. (I picked up 5 lbs to freeze)
"Boil/simmer the pickle meat till tender. But don't use the broth in your red beans. It will make your beans too salty. Break up cooled meat and discard most fat and all bones." Note: I have an untried recipe to make pickle meat and will use Rib Tips from Bradley's. I bet you could reserve the broth for fresh green beans.
* 1 pound Andouille Sausage sliced
* 2 bay leaves
* 1 teaspoon dried thyme
* Hot sauce to taste
* Creole seasoning
* Salt and pepper to taste
* 6 cups white or brown rice, cooked
Directions:
1. Rinse and sort beans.
2. Place beans in a large stew pot and cover with water. If needed, add fresh water so that mixture is a ratio of 1 part beans to 2 parts liquid.
3. Bring the beans to a rolling boil, then lower heat, and simmer for 1 hour. Stir often, (so that beans don't stick to bottom of pot) and add water as needed.
4. Sauté onions, celery, parsley and bell pepper and Creole Seasoning in butter until tender. Add the garlic and saute for 2 minutes, stirring occasionally. Add sautéed vegetables, bay leaf and thyme to the beans. Water should cover all. - "If you sauté the vegetables in butter, your beans will taste creamier."
5. Continue to simmer for 30 minutes until beans start to tender (continue to stir and avoid burning on bottom of pot).
6. Brown Andouille slices and add andouille pickle meat to pot.
7. Simmer 1 hour until beans are tender and creamy.
Serve over rice with hot sauce, salt, pepper to taste.
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