Monday - Louis' Creole Red Beans & Rice

Guessing this recipe around 12:30 will get you tickets to the Jezz Fest! Good luck!

INGREDIENTS:

• 1 pound kidney beans
• 1/2 pound salt pork (strip of lean, strip of fat; slab bacon may be used if preferred)
• 1 small can tomato sauce (if desired)
• 6 small ham hocks or one smoked pork butt
• 2 onions, diced
• 1/4 green bell pepper
• 5 tiny or 2 medium dried peppers
• 1 clove garlic, chopped
• Salt to taste

DIRECTIONS:

1. Use a two-quart pot with cover. Wash beans thoroughly and soak overnight in cold water. Be sure to cover beans.
2. To cook, pour water off beans and add fresh water to cover. Add salt pork or bacon and bring to a boil over full flame in covered pot. Turn flame down to slightly higher than low and let cook for 1-1/2 hours. Add diced onions, bell pepper, garlic, dried peppers and salt. Cook for three hours. Add tomato sauce and cook for 1-1/2 hours more, adding water whenever necessary. Beans and meat should always be just covered with water (juice), never dry.
3. To prepare with ham hocks or pork butts: Wash meat, add water to cover and let come to a boil in covered pot over medium flame. Cook for 1-1/2 hours and then add beans (pour water off) and add rest of ingredients to meat. Cook for 4-1/2 hours. Add water when necessary.
4. Suggestions: For non-pork eaters, chicken fat may be used instead of salt pork. Corned beef or beef tongue may be used instead of ham hocks or butts.

RICE

• 2 cups white rice
• 2 cups water
• 1 teaspoon salt
• Wash rice thoroughly. Have water and salt come to a boil and add rice to boiling water. Cook until rice swells and water is almost evaporated. Cover and turn flame down low. Cook until rice is grainy.
• To serve: On dinner plate -- rice then beans, either over rice or beside rice, as preferred. Twenty minutes later -- Bisma-Rex and Swiss Kriss.

(Recipe via: Nola)