I put this here not knowing were else for it to go. It has Homemade Bacon, Homemade Andouille & Homemade Cajun Sausages. That is about as pork a s you can get! In Louisiana red beans & rice is the luncheon special on Monday's every place food is served! I have heard loads of stories about why. I then to believe the one involving Monday wash days. Clothes in the long ago day were washed next to a water source (away for the house), involving only a fire and a rope. Women supposedly would tote a pot, a handfull of beans and some seasoning meat with them when she went. And they would bring home supper and a stack of clean clothes. <shrugs> Sounds good to me.
Lets talk beans they are red kidney beans, same thing some Yankees put in chili. We eat a lot of beans in Louisiana white, navy, red, black, lima, butter, blackeye'd peas, pinto's etc etc......
BUT red beans and rice is always the Monday special!
Whats in red beans and rice, I assume you can put anything, what I'll show is what I do and its to my knowledge the old Cajun way.
OK< here's everything but the pot and water you'll need my way.
Veggie side is the trinity, Onions, Bell Pepper, and Celery in a 2/1/1 ratio. Herbs and spices Bay leaf (I am loving my fresh), Thin Sliced garlic, Italian flatleaf Parsley.
Meat, any pickled or cured smoked meat. A fellow in New Iberia got me doing this. He smokes a bunch and when he cooks red beans he spares no expense and he usually is cooking for a huge jambalaya pot full. He uses Bacon trim, Andouille, and Cajun sausage. He will have two or three different types of Cajun sausage also. Mine is just Bacon trim, cajun sausage and andouille. Thats also some home grown red peppers.
There is no roux involved! Soften the onions and garlic.
Add the meat back and lets some of that rendered fat help those onions along.
Once its all happy, add the water.... about a quart in this one. I let it cook down some then until its ready for some more water.
Let it cook down a few then add the veggies, spices and herbs.
There it is again...... ypppers, let it cook down some. It take a total of about 2 to 4 hours. you justy never know with beans, they'll tell you when they are ready. Don't forget to cook your rice. Personally I believe that anything to be place over rice needs Medium grain, if its cooked with rice, its long grain.
See how its thickened? At this point I add a little salt. Thats it. I was always told that with beans salt early will make them tuff. I don't know its true but I also keep boiling water on the stove top to refill the bean pot. Its just how it is supposed to be done. LOL
Just a salad and corn bread needed now.
Thats a skillet of sweet cornbread going in the oven. I have several recipes but this sweet one I worked on myself and really like. I have it broken down into 3 different sizes. A 6" cast iron skillet, a bisquet pan size & a large square cast iron skillet.
AND now the Bear View!
Red beans and rice, salad & cornbread. Only thing missing is a bottle of tabasco for the hard cores and a glass of sweet ice tea.
The only spice added to this was a pinch of salt. Nothing else is ever needed when prepared right. Love me some seasoning meats!
Thats it hope you enjoy it like I will......LOL
Lets talk beans they are red kidney beans, same thing some Yankees put in chili. We eat a lot of beans in Louisiana white, navy, red, black, lima, butter, blackeye'd peas, pinto's etc etc......
BUT red beans and rice is always the Monday special!
Whats in red beans and rice, I assume you can put anything, what I'll show is what I do and its to my knowledge the old Cajun way.
OK< here's everything but the pot and water you'll need my way.
Veggie side is the trinity, Onions, Bell Pepper, and Celery in a 2/1/1 ratio. Herbs and spices Bay leaf (I am loving my fresh), Thin Sliced garlic, Italian flatleaf Parsley.
Meat, any pickled or cured smoked meat. A fellow in New Iberia got me doing this. He smokes a bunch and when he cooks red beans he spares no expense and he usually is cooking for a huge jambalaya pot full. He uses Bacon trim, Andouille, and Cajun sausage. He will have two or three different types of Cajun sausage also. Mine is just Bacon trim, cajun sausage and andouille. Thats also some home grown red peppers.
There is no roux involved! Soften the onions and garlic.
Add the meat back and lets some of that rendered fat help those onions along.
Once its all happy, add the water.... about a quart in this one. I let it cook down some then until its ready for some more water.
Let it cook down a few then add the veggies, spices and herbs.
There it is again...... ypppers, let it cook down some. It take a total of about 2 to 4 hours. you justy never know with beans, they'll tell you when they are ready. Don't forget to cook your rice. Personally I believe that anything to be place over rice needs Medium grain, if its cooked with rice, its long grain.
See how its thickened? At this point I add a little salt. Thats it. I was always told that with beans salt early will make them tuff. I don't know its true but I also keep boiling water on the stove top to refill the bean pot. Its just how it is supposed to be done. LOL
Just a salad and corn bread needed now.
Thats a skillet of sweet cornbread going in the oven. I have several recipes but this sweet one I worked on myself and really like. I have it broken down into 3 different sizes. A 6" cast iron skillet, a bisquet pan size & a large square cast iron skillet.
AND now the Bear View!
Red beans and rice, salad & cornbread. Only thing missing is a bottle of tabasco for the hard cores and a glass of sweet ice tea.
The only spice added to this was a pinch of salt. Nothing else is ever needed when prepared right. Love me some seasoning meats!
Thats it hope you enjoy it like I will......LOL
