Day 34-
Favorite Recipes-
We all have favorite recipes that have been passed down to us from generation to generation, family to family and neighbor to neighbor. One of my favorites is Red Beans & Rice. I honestly can't remember where this recipe came from I just know that my grandmother made it and so did my mother. In our house it was made for special occasions to go with a main dish. Mom mostly served it with ham, usually with our Easter dinner.
I read that Monday was wash day in the old Creole and Cajun households. The lengthy chore of boiling and scrubbing left little time for preparing a meal, so a huge pot of beans were put on the fire to simmer until all of the laundry was dry and folded. Even today families in New Orleans still sit down for a dinner of red beans and rice on Monday night, just as their ancestors did.
I would love to share the recipe with you, I think you will really enjoy it. Maybe you can start a new tradition of Red beans and Rice on Mondays as well. This can be used as a main dish or a side dish if you prefer.
Ingredients:
1 tbsp bacon drippings or vegetable oil
2 onions chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 large green pepper and 1 red pepper, chopped
4 tbsp parsley, chopped (dried parsley can be used)
4 tbsp scallions, chopped
1 meaty ham bone or ham hock
8 oz baked ham or andouille sausage cut into pieces
2 1/2 cups water
1 tbsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp dried thyme
salt to taste
boiled white rice to serve
Preparation:
In a saucepan, cover the beans with water and boil for 10 minutes. Drain. Heat the drippings or oil in a large heavy pot and sweat the chopped vegetables and garlic until soft. Add the beans and remaining ingredients (except salt). Bring to a boil, skimming the surface occasionally to remove the froth. Half cover the pot and simmer for 3-3 1/2 hours or until the beans are tender and the liquid has reduced to a thick gravy. Add salt to taste if needed and serve immediately over the cooked white rice.
Enjoy, it's delish!
Until Tomorrow-Be Safe
"When the taste changes with every bite and the last bite tastes as good as the first, that's Cajun".
Favorite Recipes-
We all have favorite recipes that have been passed down to us from generation to generation, family to family and neighbor to neighbor. One of my favorites is Red Beans & Rice. I honestly can't remember where this recipe came from I just know that my grandmother made it and so did my mother. In our house it was made for special occasions to go with a main dish. Mom mostly served it with ham, usually with our Easter dinner.
I read that Monday was wash day in the old Creole and Cajun households. The lengthy chore of boiling and scrubbing left little time for preparing a meal, so a huge pot of beans were put on the fire to simmer until all of the laundry was dry and folded. Even today families in New Orleans still sit down for a dinner of red beans and rice on Monday night, just as their ancestors did.
I would love to share the recipe with you, I think you will really enjoy it. Maybe you can start a new tradition of Red beans and Rice on Mondays as well. This can be used as a main dish or a side dish if you prefer.
Ingredients:
1 tbsp bacon drippings or vegetable oil
2 onions chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1 large green pepper and 1 red pepper, chopped
4 tbsp parsley, chopped (dried parsley can be used)
4 tbsp scallions, chopped
1 meaty ham bone or ham hock
8 oz baked ham or andouille sausage cut into pieces
2 1/2 cups water
1 tbsp Worcestershire sauce
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp dried thyme
salt to taste
boiled white rice to serve
Preparation:
In a saucepan, cover the beans with water and boil for 10 minutes. Drain. Heat the drippings or oil in a large heavy pot and sweat the chopped vegetables and garlic until soft. Add the beans and remaining ingredients (except salt). Bring to a boil, skimming the surface occasionally to remove the froth. Half cover the pot and simmer for 3-3 1/2 hours or until the beans are tender and the liquid has reduced to a thick gravy. Add salt to taste if needed and serve immediately over the cooked white rice.
Enjoy, it's delish!
Until Tomorrow-Be Safe
"When the taste changes with every bite and the last bite tastes as good as the first, that's Cajun".
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