Copied By: LEHEY_GREG @ESSG SENT: 87-11-17 18:28 FROM: NELSON_DON @PRUNE TO: DL.COSIG @ESSG SUBJECT: Cosig: !Recipe for Red Beans and Rice In Reply to: 87-11-13 01:59 FROM HICKEY_SARAH @CASG Cosig: ?Recipe for Red Beans and Rice needed?? ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 87-11-13 01:59 FROM: HICKEY_SARAH @CASG TO: DL.COSIG @ESSG SUBJECT: Cosig: ?Recipe for Red Beans and Rice needed?? Hi Does anyone have a good recipe for red beans and rice? This was a common dish back in Texas (where I grew up) but I don't see it out here. My only knowledge of the recipe is that it's made with red hot peppers and Cajun spices. Thanks Sarah ------------------------ TEXT ATTACHMENT ---------------------------- SENT: 87-11-17 18:27 FROM: NELSON_DON @PRUNE The following is from Paul Prudhomme's Louisiana Kitchen Cookbook with some added comments of mine. It takes a long time to make, but is worth it. There is nothing better than good red beans and rice. It is made properly only in New Orleans -- any other is doesn't count. For six servings 1 pound dry red kidney beans Water 6 large ham hocks (3 1/2 to 4 pounds) cups finely chopped celery 2 cups finely chopped onions 2 cups finely chopped green bell peppers 5 bay leaves 2 teaspoons white pepper 2 teaspoons dried thyme leaves 1 1/2 tesspoons garlic powder 1 1/2 teaspoons dried oregano leaves 1 teaspoon ground red pepper (cayenne if possible) 1/2 teaspoon black pepper 1 tablespoon Tabasco sauce 1 pound andouille smoked sausage (the only real way to go) or any other good pure smoked port sausage such as Polish (kielbasa), cut diagonally into 3/4 inch pieces 4 1/2 cups hot rice Cover the beans with water 2 inches above beans. Let stand overnight. Drain just before using. Place the ham hocks, 10 cups of water, the celery, onions, bell peppers, bay leaves and seasonings in a 5 1/2 quart sausepan or large Dutch oven; stir well. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally. Ermove ham hocks from pan and set aside. Add the drained beans and 4 cups of water to the pan; bring to a boil, reduce heat, and simmer 30 minutes, stirring occasionally. Add 2 cups water and simmer 30 minutes, stirring often. Stir in the andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping pan bottom fairly often. If the beans start to schrch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture. [I would like to add that Buster Holmes, the best red beans and rice cood in New Orleans (and therefore the world), told me that he scorched the beans on purpose. He let them stay on the bottom, being careful to not stir the scorched part into the rest. I was watching him prepare some for a Preservation Hall Jazz Band event (they used to bring Buster along on their road trips or fly him in) when a society-type lady started to stir the pot. He almost had a fit.] Add the ham hocks and cook and stir 10 minutes more. Serve immediately. To serve, for each serving mound 3/4 cup rice in the middle of a large heated serving plate. Place a ham hock on one end of the plate and about 2 pieces of sausage on the other end. Spoon a generous 1 1/4 cups of the red beans around the rice. THE RICE 2 cups uncooked rice (preferably converted) 2 1/2 cups stock (chicken is best - make your own or cheat) 1 1/2 tablespoons very finely chopped onions 1 1/2 tablespoons very finely chopped celery 1 1/2 tablespooos very finely chopped green bell peppers 1 1/2 tablespoons unsalted butter, melted teaspoon salt 1/8 teaspoon garlic powder a pinch each of white pepper, ground red pepper (cayenne) and black pepper In a 5x9x2 1/2 inch loaf pan, combine all ingredients; mix well. Seal pan snugly with aluminum foil. Bake at 350 until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter. Copied By: LEHEY_GREG @ESSG SENT: 87-11-18 00:46 FROM: LAWS_SHANNON @SVLDEV TO: HICKEY_SARAH @CASG CC. DL.COSIG @ESSG SUBJECT: Cosig: ?Recipe for Red Beans and Rice needed?? In Reply to: 87-11-13 01:59 FROM HICKEY_SARAH @CASG Cosig: ?Recipe for Red Beans and Rice needed?? hi sarah: the recipe for red beans and rice is one my father taught me (too) many years ago. as follows: 2 15 oz. cans red beans 3/4 lb. bacon 1 large onion 1 large bell pepper salt pepper garlic powder slice bacon in one inch slices and brown until almost crispy. (1/4 lb. will automatically go to whomever might be at home while you are cooking. the re- maining 1/2 lb. will (should) go into the bean dish.) while the bacon is cook- ing on low, dice up the onion and bell pepper. leave the drippings from the bacon and remove the bacon to a paper towel. when the onion and bell pepper have gotten soft (the onion yellowish) put the bacon back into the pan. add the beans and spices (to taste, being from the type of family i come from, just about everything is planned with a "plan b" for completion.) the best time to have these types of dishes is to allow, at least, 1/2 of a day to either simmer or just sit for the spices to go to work. serve over rice with fried pork chops (which is the best type of meat to serve with this dish.) as to the quantity served, who knows for sure? it generally, starts with serving four with enough leftovers to allow me either lunch and/or breakfast for four diff- erent meals. enjoy!!!!!!!!!!! ps. this dish is originally cajun from louisiana. good no matter the origin!! Copied By: LEHEY_GREG @ESSG (Greg Lehey) SENT: 89-10-04 17:55 FROM: LEIFER_AMIRA @JOGGER TO: HART_MOLLY @PLANO CC. DL.COSIG @ESSG SUBJECT: COSIG: Company Rice with Beans In Reply to: 89-10-04 14:31 FROM HART_MOLLY @PLANO COSIG: ?? Red Beans & Rice ?? (n/t) Hi Molly, This is a delicious healthful recipe from Jane Brody's Good Food Book. 1 cup rice, brown or white 1/2 t. oregano 2 cups water 1 16 oz. can beans, drained 1 T oil (red,pink,black,or garbanzo) 1 medium onion, coarsely chopped (2/3 cup) Salt to taste(optional) 2 cloves garlic, crushed or finely minced 1 c. shredded cheddar cheese 2 medium tomatoes, finely diced Fresh black pepper to taste 1 medium zucchini (about 1/2 lb.) coarsely chopped 1. In a medium saucepan, combine the rice and water, bring the mixture to a boil, reduce heat, cover pan, and simmer for 20 minutes (35 for brown rice). Keep pan covered until veggies are done. 2. Meanwhile, heat the oil in a large skillet, add the onion and the garlic, saute them until they are soft. 3. Add the tomatoes, zucchini, and oregano. Cover the skillet, and simmer the mixture for about 5 minutes or until vegetables are tender-crisp. 4. Add the beans, and simmer the mixture, stirring it occasionally, until it is heated through. Season with salt if desired, and pepper. 5. To serve, spoon the bean mixture over the hot rice, and sprinkle the cheese on top. ------------------------ ORIGINAL ATTACHMENT ------------------------ SENT: 89-10-04 14:31 FROM: HART_MOLLY @PLANO TO: DL.COSIG @ESSG SUBJECT: COSIG: ?? Red Beans & Rice ?? (n/t)