Louisiana Feast; #3

Red Beans and Rice: (For 8 or more, this freezes well and will be great later.)


Another dish that is best when started the day before you intend to enjoy it. This pot of beans is loaded with meat and steeped in rich natural gravy. The true New Orleans bean dishes call for baked ham bones rather than smoked or country ham as it is too salty and will unbalance the seasonings. I can't see getting that fussy, but I'm not from NOLA.

2 lb. dried red beans, soaked or not, up to you.

2c. chopped onions

1/2 c. chopped green onions with tops

1/2 c. chopped bell pepper

2Tbs. minced fresh parsley, stems and all

1 lb. baked ham, cut into 1-inch cubes

1 lb. salt pork, cut into large chunks

1 large ham bone with some meat on it

1 Tbs. salt

1/2 tsp. freshly ground black pepper

1/8 tsp. cayenne

1/8 tsp. crushed red pepper pods

2 whole bay leaves, broken up

1/2 tsp. dried thyme

1/8 tsp. dried basil

cold water

Drain the beans and put them, along with all the other ingredients into a heavy 8 to 10 quart pot, adding enough cold water to cover. Bring to boil over high heat, then lower heat to a very slow simmer for 2 1/2 to 3 hours, or until the beans are tender and a thick natural gravy has formed. Be sure to check the water during cooking and add when needed. During cooking stir frequently and scrape down the sides and across the bottom of the pot to prevent from burning.

Red Beans and Rice is often prepared with Andouille Sausage. Andouille is hard to find north of Louisiana but Kielbasa or any garlic sausage makes a passable substitute. Ladle beans with meat and gravy over a portion of rice and serve with corn muffins and hot sauce.