The Full Hot Orator (wickedflea) wrote,
The Full Hot Orator
wickedflea

Fuck it, let's remember the good stuff. A little New Orleans flavor for that ass: this is my mom's red beans and rice recipe. (We ain't from Looziana, of course, but that's a traditional dish down there, and this is a kick-ass recipe.) Goooooooood stuff--I make this all the time. Mom often does them in the crockpot, but they cook quicker on the stovetop. You just have to keep simmering them and adding water until the beans get really soft and mushy. Still takes several hours, though. And instead of soaking them overnight, you can soak them an hour, drain and cover in fresh water, and boil for another hour before draining once more and adding the ingredients below.

Oh, and I'm sure this would be good as a veggie dish--just omit the ham and sausage (der) and add some oil and mayhap a bit of liquid smoke.

Mom’s Definitive Red Beans and Rice

1 lb. dry red beans
1 medium onion, diced
4 medium garlic cloves, diced
1 medium green pepper, diced
1½ tsp. dry mustard
1½ tsp. oregano
1½ tsp. garlic powder
1 tsp. thyme
1 T. Tabasco sauce
3-4 T. vinegar (preferably balsamic)--reserve this until the last hour or so. My grandmother claims it keeps the beans from getting soft if you don't.
2-3 T. Worcestershire sauce
1 (6 oz.) can tomato paste
36 oz. water
½ lb. ham, cut in large chunks (optional)
1 lb. smoked sausage

Soak beans several hours or overnight. Drain and mix well in a crock pot with remaining ingredients, except ham and sausage. Cook 3-4 hours on high, turn temperature to low and cook 3-4 hours more. Add ham and sausage during last hour.

Serve on a bed of hot rice with diced onions, Tabasco, and jalapeno peppers, and french bread or some goddamn cornbread. Mmmmm mmmmm good.
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