- nwin
- Feb 25, 2002
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make's u think
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Red Beans and Rice
This dish is commonly made on Mondays as a way to utilize leftover ham and pork bones from Sunday dinner. This is a customary dish as Ham is typically served on Sundays and you can find this on special for Monday lunches all over the region. This dish is distinctly Creole, if you were wondering about that.
Need some help here. I'm making red beans and rice tonight and I've used the recipe on page 1 before, but I thought I always soaked the beans overnight.
Here's the recipe:
quote:
Red Beans and Rice
Ingredients:
1 pound dry red beans
3 quarts water
1 cup chopped onions
1 cup chopped celery
4 bay leaves
1 cup chopped sweet green pepper
4 tablespoons chopped garlic
3 tablespoons chopped parsley
2 teaspoons dried thyme - crushed
1 pound andouille sausage - cut into 1/4 in.pieces
1 good ham bone and small chunks of ham
1 tablespoon salt
1 tablespoon pepper
Tabasco, if desired.
Instructions:
Pick through beans to remove bad beans; rinse thoroughly.
In a 10 quart pot combine beans, water, ham bone with ham, andouille
sausage, onion, celery, and bay leaves.
Bring to a boil; reduce heat.
Cove and cook over low heat, for about 1&1/2 hours or until beans are tender.
Stir and mash beans against side of pan.
Add green pepper, garlic, parsley, thyme, salt, and black pepper.
Cook uncovered, over low heat until creamy, about 30 minutes.
Remove bay leaves.
Serve over hot cooked fluffy rice.
Tabasco to taste.
The red beans used in Louisiana are not the same as kidney beans,but
if you can't get any thing else the kidney beans will work.
Makes 8 servings
Here's the problem-I forgot to soak them overnight last night and I want to make this for dinner today. Any ideas if the recipe meant to keep them dry or should I go for a fast boil method?
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Jan 4, 2015 13:02
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