1 pound of kidney beans soaked over night ¼ teaspoon red pepper (Anywhere
from 8 to 24 hrs) the longer the better 1 teaspoon of black pepper
3 cups of chopped Bermuda onions 2 tablespoon Worchestshire 1 bunch of
green onions chopped sauce pref L & P
1 cup Parsley, chopped ¼ teaspoon leaf thyme (dried)
4 large pods garlic, crushed 1 # sausage cut into rounds (andouille if possible
cook separately to remove grease) 1 teaspoon salt then add to beans
2 teaspoon of La Hot Sauce 1 bay leaf
Cook beans slowly (don’t boil) in salted water for 45 minutes. Vegetables and
remaining seasoning should be added at this time then cook for another hour or
so. Always cook slowly making sure beans don’t burn or stick to bottom of pot.
Stir frequently. After the second hour add the sausage (it will give you a
thickened body) cook for another hour. After this hour cool down (refrigeration is
not necessary) then reheat and this time bring to a boil, stir and then simmer for
about 30 minutes. Serve with or without rice!
• Always cook 2 #s! Left over’s can be frozen & given to friends as gifts or shows
of affections.
• When you use 2 #’s of red beans double everything but not the salt it can always
be added a la table.
• Don’t let the time bother you! Soak the beans at night so you have them ready to
go the next day. Put on some good Jazz, open a great bottle of wine, have friends
over or just drink the wine yourself. (the man that said never drink alone never
lived alone) Cooking is not only therapy but also a great way to visit with friends
or to just distract you from everyday madness.
C’est bon!
from 8 to 24 hrs) the longer the better 1 teaspoon of black pepper
3 cups of chopped Bermuda onions 2 tablespoon Worchestshire 1 bunch of
green onions chopped sauce pref L & P
1 cup Parsley, chopped ¼ teaspoon leaf thyme (dried)
4 large pods garlic, crushed 1 # sausage cut into rounds (andouille if possible
cook separately to remove grease) 1 teaspoon salt then add to beans
2 teaspoon of La Hot Sauce 1 bay leaf
Cook beans slowly (don’t boil) in salted water for 45 minutes. Vegetables and
remaining seasoning should be added at this time then cook for another hour or
so. Always cook slowly making sure beans don’t burn or stick to bottom of pot.
Stir frequently. After the second hour add the sausage (it will give you a
thickened body) cook for another hour. After this hour cool down (refrigeration is
not necessary) then reheat and this time bring to a boil, stir and then simmer for
about 30 minutes. Serve with or without rice!
• Always cook 2 #s! Left over’s can be frozen & given to friends as gifts or shows
of affections.
• When you use 2 #’s of red beans double everything but not the salt it can always
be added a la table.
• Don’t let the time bother you! Soak the beans at night so you have them ready to
go the next day. Put on some good Jazz, open a great bottle of wine, have friends
over or just drink the wine yourself. (the man that said never drink alone never
lived alone) Cooking is not only therapy but also a great way to visit with friends
or to just distract you from everyday madness.
C’est bon!
| • Red Beans & Rice |
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RED BEANS & RICE
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Seafood