(no subject)

[wickedflea]

Fuck it, let's remember the good stuff. A little New Orleans flavor for that ass: this is my mom's red beans and rice recipe. (We ain't from Looziana, of course, but that's a traditional dish down there, and this is a kick-ass recipe.) Goooooooood stuff--I make this all the time. Mom often does them in the crockpot, but they cook quicker on the stovetop. You just have to keep simmering them and adding water until the beans get really soft and mushy. Still takes several hours, though. And instead of soaking them overnight, you can soak them an hour, drain and cover in fresh water, and boil for another hour before draining once more and adding the ingredients below.

Oh, and I'm sure this would be good as a veggie dish--just omit the ham and sausage (der) and add some oil and mayhap a bit of liquid smoke.

Mom’s Definitive Red Beans and Rice

1 lb. dry red beans
1 medium onion, diced
4 medium garlic cloves, diced
1 medium green pepper, diced
1½ tsp. dry mustard
1½ tsp. oregano
1½ tsp. garlic powder
1 tsp. thyme
1 T. Tabasco sauce
3-4 T. vinegar (preferably balsamic)--reserve this until the last hour or so. My grandmother claims it keeps the beans from getting soft if you don't.
2-3 T. Worcestershire sauce
1 (6 oz.) can tomato paste
36 oz. water
½ lb. ham, cut in large chunks (optional)
1 lb. smoked sausage

Soak beans several hours or overnight. Drain and mix well in a crock pot with remaining ingredients, except ham and sausage. Cook 3-4 hours on high, turn temperature to low and cook 3-4 hours more. Add ham and sausage during last hour.

Serve on a bed of hot rice with diced onions, Tabasco, and jalapeno peppers, and french bread or some goddamn cornbread. Mmmmm mmmmm good.

Comments

[jdawgspi.livejournal.com]

That sounds really incredibly delicious right now. Too bad I don't have all that stuff or I'd make some.
Yum.

[wickedflea.livejournal.com]

Cook some up sometime. So good they'll make you slap yer grammaw.

[rufus.livejournal.com]

where does one secure the Liquid Smoke?

[carocrow.livejournal.com]

Should be in the area of your store with the barbecue sauce. You can make your own, according to Alton Brown, but I'd rather order it on the Net than go to all that trouble.

[wickedflea.livejournal.com]

Check in the grocery store around the steak sauce and Worcestershire. That's where it is in supermarkets down south, but whether it's available all over, I'm just not sure. :/ I guess it might also be with the spices and extracts and that kind of stuff.

[carocrow.livejournal.com]

You're a good man, Charlie Brown.

Tomorrow's laundry day. If I wasn't hurting like a byach I'd think about beans. I like ham hock and andouille in mine. Don't salt your beans until they are half cooked for the same reason as the vinegar. Makes them tough.

[wickedflea.livejournal.com]

I didn't do 'em tonight, but I'm gonna try to get up early enough to do 'em tomorrow. Good stuff!

P.S. -- I want some boudin.

[carocrow.livejournal.com]

*smacks lips* Boudin and Saline Crackers. With some fresh Cracklins.

[4hour-ramona.livejournal.com]

hell yeah, i want some of that!

[wickedflea.livejournal.com]

I'mma make enough for everybody!

[theodicy.livejournal.com]

Mmmmmm, beans. Mmmmmmm, rice. Mmmmmm, goddamn cornbread.

Thanks, ol'chum.

[wickedflea.livejournal.com]

Sho 'nuf, Sistah T!

[first-lobster.livejournal.com]

Oooo, I wanna make this tomorrow! If I make it light on the Tobasco, will it still be ok?

[wickedflea.livejournal.com]

Oh, sure thing! And of course if you decide you do want a little kick, you can add it when you serve it.

[first-lobster.livejournal.com]

Good plan- I'm always worried things will be too spicy. I'm kind of a pussy that way.

[diamond-j.livejournal.com]

What time should we come over?

good eatin, Fancy Man

[(Anonymous)]

I love you once
I love you twice
I love you as much
as beans and rice.

[queenginseng.livejournal.com]

That sounds yummy. I want a crock pot but can't find one where I am.

[lastcallforcorn.livejournal.com]

hot damn!! thanks!

[starflow.livejournal.com]

Is this cooked ham or uncooked ham...or does it matter?

[wickedflea.livejournal.com]

Cooked, as I remember--I don't usually put it in, but I'm sure it's better with it. Uncooked might work, but I don't think I've ever used it.

[starflow.livejournal.com]

Good to know! I'm going back in people's journals and adding recipes to my memories listing. You made the cut! :D