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RED
BEANS & RICE | |||
In New Orleans red beans and rice are traditionally
eaten every Monday. This is because Monday is laundry day, so people would put
their pot of beans on in the morning, knowing they would cook all day, with very
little maintenance aside from a few periodic stirs, while they took care of their
washing and other chores. If you have a dependable crock pot you could easily
adapt this recipe for your Monday. Ingredients:2 1/2 pounds dry red beans, rinsed and cleaned1 smoked ham hock 2 med. onions, diced 2 med. peppers, diced 8 ribs celery, diced 1/2 gal. Chicken stock or broth 1/2 teaspoon thyme 1/2 teaspoon basil 1/2 teaspoon oregano 2 bay leaves 1 teaspoon paprika 1 teaspoon cayenne 2 tablespoons salt 1 teaspoon black pepper 1 gallon water 2 ounces olive oil Preparation:In a large heavy gauge pot, heat the olive oil, add vegetables and ham hocks, cook for four to five minutes. Add chicken stock, water, spices, and beans. Bring pot to a boil, then turn down to a slow simmer. Cook, stirring occasionally for a couple of hours, or when the beans are to your liking. More spices can be added to your taste! | |||