New Orleans Home Cooking 1: Red Beans and Rice

I am sharing my version of a few of my family's gastronomic delights. Let me assure you that you can discuss a specific entrée or dessert with several persons, and each will provide you with valid and delicious variations of the same dish. Each of us has a special touch or spice or method that gives that perfect result. After using these recipes a few times, you should feel free to vary the spices, vegetables and methods to make these dishes your personal family tradition.

You will notice that I don't have any 'number of servings' shown. I would venture a guess, but that is just what it would be - a guess. A guideline is: solid meats/poultry/seafood 4 ounces/person, for liquids one cup/person and for solids, ½ cup/person. Portion control is not a New Orleans thing so don't get hung up on accurate measurement.

Another feature of New Orleans Home Cooking is that it is very forgiving. Do you like thick or thin gravy? Do you like your vegetables crisp or soft? Do you like your beans creamy or whole? Do you want 'smooth' gravy or do you like to see 'little bits' of roux or seasonings in your gravy? Choose the texture and thickness of liquids in the pot. Just one caveat - don't let the water in the pot totally evaporate during the cooking process; as you tend the cooking process, add warm water a little at a time as needed to keep food moist and stir gently to preserve texture.

You will need:

Pot: Covered dutch oven (4-6 quarts) OR covered iron pot (4-6 quarts) OR pressure cooker (6-8 quart). (Surprise!!! Yes, I have a few dishes that retain the texture and flavor in a pressure cooker. Sadly, I have not mastered the microwave so no microwave instructions are listed.)

Skillet: large, about 10 inch

Large slotted spoon for gently stirring the pots: not metal - metal changes the taste just enough to be annoying.

Chopping board and knife: you choose a knife that is easy to use for you. I have purchased many types of knives, but usually I select my favorite to chop seasonings. I also have purchased appliances that chop vegetables and fruits but clean-up negates any time saved.

Assorted measuring spoons and cups

Tony Chachere's Creole Seasoning: My mother used Lawry's Seasoning Salt, but this is my favorite. This can be found in spice section of many supermarkets.

Cooking is not my favorite hobby, so I have a variety of electric appliances that assist me in dodging the 'over the stove' drudgery. The pressure cooker has become an almost daily companion; vegetables can be cooked on 'low' pressure and retain their color and flavor. My second favorite is an electric Dutch oven, with variable temperature settings from 'keep warm' to 450 degrees for quick frying.

Recipe: Red Beans and Rice

Ingredients

1 lb dried red kidney beans (Camellia brand if you can find it)

1 medium yellow onion

6 toes garlic, minced

½ tsp sugar

6 cups water

6-8 oz ham, diced

6-8 oz smoked sausage, diced

6 stalks shallots (1 cup), chopped (both white bottoms and green leaf tops)

1 medium green bell pepper

½ cup celery, chopped (use tender center stalks)

6 bay leaves, whole

4 tbsp catsup

4 tbsp vegetable oil

2 cups dried rice, prepared according to package directions

The night before: Sort beans (discard stones and broken beans) and rinse thoroughly. Place in container, cover with water and let beans soak overnight.

The next day, completely drain the beans, rinse thoroughly, drain again.

For cooking beans on stove:

1. Put beans, yellow onions, garlic, and sugar in pot
2. Add 6 cups water to pot
3. Cover and cook on medium flame until beans are tender (use a spoon to lift a few beans from the pot, mash beans to test softness; beans are tender if easily crushed) (55 minutes); adjust flame to low intensity
4. Add oil, ham, sausage, shallots, green bell peppers and celery to skillet
5. Place skillet over medium flame stirring gently until white bottoms of shallots become transparent (5 - 7 minutes); do not brown contents
6. When beans are soft, pour contents of skillet into pot
7. Add other ingredients to pot-bay leaves, catsup, Tony Chacere's Creole Seasoning to taste (when salty enough)
8. Stir gently to mix ingredients
9. Simmer on low flame until flavors are blended and beans reach desired consistency (creamy texture takes longer than whole soft beans), about 55 minutes - 75 minutes

For cooking beans in pressure cooker:

1. Put beans, yellow onions, garlic, ham and sugar in pot
2. Add 3 cups water to pot (NOTE: Be sure to follow manufacturer's instructions here; water should not be more than 1/3 up the side of cooker)
3. Cover and cook on high pressure until beans are tender (10 - 15 minutes, depending on manufacturer)
4. Depressurize, open and test for soft beans (use a spoon to lift a few beans from the pot, mash beans to test softness; beans are tender if easily crushed)
5. Add oil, ham, sausage, shallots, green bell peppers and celery to skillet
6. Place skillet over medium flame stirring gently until white bottoms of shallots become transparent (5 - 7 minutes); do not brown contents
7. When beans are soft, pour contents of skillet into pot
8. Add other ingredients to pot-bay leaves, catsup, Tony Chacere's Creole Seasoning to taste (when salty enough)
9. Stir gently to mix ingredients
10. Place top on cooker, cook on high pressure for 15 minutes until flavors are blended and beans reach desired consistency (creamy texture takes longer than whole soft beans)

Cooking rice:

Prepare 2 cups of dried rice using package instructions (depending on the brand, steamed rice can require 2 -2 ½ cups water). To add a little taste and color, while rice is hot, add 2 tbsp butter or oil, 1 tsp powdered garlic and 2 tbsp chopped parsley, toss lightly.

Serving suggestion:

Place 1 cup of cooked beans on a plate. Top with ½ cup cooked rice. Sprinkle chopped parsley and red pepper on top. Serve with ice cold beer, green salad and hot garlic bread.

Laniappe:

If you do not eat ham, use smoked turkey leg or turkey ham instead.

If you can't find Tony Chachere's Creole Seasoning or Lawry's seasoned Salt, use a combination of equal parts salt, red pepper and paprika instead.

To get a richer flavor, add tomato ketchup when served.

Dried bay leaves work well, if fresh is not available

Have fun. Enjoy your meal.