Monday - Louis' Creole Red Beans & Rice
Guessing this recipe around 12:30 will get you tickets to the Jezz Fest!
July 30, 2018

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:
- Use a two-quart pot with cover. Wash beans thoroughly and soak overnight in cold water. Be sure to cover beans.
- 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.
- 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.
- 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)