My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Monday, February 21, 2011

New Orleans Red Beans and Rice

Everybody, and I mean everybody in New Orleans eats Red Beans and Rice on Mondays. Five Star to diners, you will find it on the menu, plus in all the homes. I don't know the reason, it just is. Please don't try making this dish with canned beans. It will not be the same.

New Orleans Red Beans and Rice
6 to 8 servings
print recipe

Wash 2 cups of dried red beans. Soak in water overnight. Next morning, rinse the beans in a colander.

Bacon or country ham
2 tablespoons olive oil
2 cups chopped onions
1 cup chopped celery
4 to 5 green onions, tops and bottoms, chopped
1/4 cup chopped parsley
1 green bell pepper, chopped
1 jalapeno, seeded or not, chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1 cup red wine

In a Dutch oven or heavy pan, fry bacon or country ham in the olive oil. Saute the chopped vegetables, stirring until the onions are clear. Add the flour and stir, making a sort of roux. Let it brown - do not burn!. A ham bone is a nice complement, giving depth and smoke to your beans. Add the beans, 1 quart of water, and the wine; put on a lid and cook the beans over a low flame for 4 to 5 hours. Stir occasionally. Serve over long grain white rice, with French bread.

I will be linking this to Tuesdays at the Table. Come and join us.

6 comments:

  1. omg..i love red beans and rice. the reason they make them on mondays is because that was wash day. the red beans and rice could cook all day with very little attention.

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  2. These sound wonderful, I love meals like this, but never had a recipe to make them with. Thanks!

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  3. Hello I am featuring this great recipe in my Wednesday Wanderings collection. Thanks!

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  4. I am living proof that these red beans and rice are wonderful. Thank you Beverly for sending them home with Larry! Now, how lucky am I to be friends with Beverly? I get to taste these recipes first hand without having to dirty a pot! Just sayin'

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  5. monday was the day to wash clothes and you could put on a pot of beans and let them cook while you were busy hanging out the wash!

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