Louisiana Red Beans and Rice is a family favorite. Traditionally, this was the dish prepared by early Cajuns on Monday while they did the family wash; we like it most any time!! It always has a better flavor if you serve it the day after you prepare it! Whichever method you choose, it is worth the effort!!
1 cup red beans, washed, drained and soaked in water overnight.
3 cups of water
1 clove of garlic, chopped
1 rib of celery, chopped
2 Tablespoons fresh parsley, chopped
l large bay leaf, broken
1 medium sweet onion, chopped.
1 can of Rotel Tomatoes (not drained)
Tabasco to taste
Directions:
Drain water from beans.
Cover beans in large stock pot and bring to boil. Simmer for 30 minutes. Pour off water and recover with fresh water. Some folks say that you eliminate the gassy "benefit" of the beans by bringing to boil and pouring off the first boil! The jury is still out! Bring to second boil and add 1 teaspoon salt, ham hock or sausage of your choice. Takes about 1/2 link to flavor.
Cook for 1-1/2 to 2 hours.
Add Roux at this point!
Roux: 2 Tablespoon flour
2 Tablespoons bacon drippings or oil of choice (not olive oil)
To prepare Roux:
Heat oil until it bubbles, add flour gradually, stirring continuously until caramel colored.
After adding roux, add parsley, onion, garlic, celery and bay leaf. Continue to cook over low heat for 1/2 to 1 hour. If beans become too dry, add about 1/2 cup of heated water.
Secret: 2 Tablespoons of sugar and 1/2 teaspooon Allspice improves the whole effect
Serve with Rice of your choice (Brown or White). Always have Tabasco on the table for those who want to "kick it up a notch".
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2 comments:
These look great! Keep adding them.
What about Sopping sauce? is that on the "to add" list?
love, C
Yes, indeed it is on "the list". I want to add it along with my favorite Texas Brisket recipe. Will add it ASAP!
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