Red Beans & Rice

A

alphared93

New member
Orlando Enrique Fiol wrote:

I gotta agree with Orlando on this one. How hard would it be to remove
the silly garnish? Its doubtful that it affected the flavor to any
negative degree.
 
On 2/12/2011 8:12 PM, Melba's Jammin' wrote:
Miz Anne only cooks when I'm to sick to do so. I serve the beans atop
the rice and then we mix them up with some homemade hot sauce, freshly
ground black pepper, and, quite often, finely diced onion. I think every
cook around here has their own recipe.

Some friends have a tailor shop, specializing in Nomex clothing for the
local refineries and chemical plants. I helped them cook a 42 gallon pot
of red beans the other day to feed one of their customers. Big old pot
of rice to go with it. We put about 15 lbs of andouille in the pot with
the beans, lots of onion, bell pepper, and celery. I learned to cook red
beans and rice their way at their house about twenty years ago. Their
last name is Hebert, no, no, not like He bert, it's A Bear. Definitely
24 carat Cajun the two of them.
 
On 2/13/2011 5:54 AM, Michael O'Connor wrote:

I nearly got sick at one meal, they had chicken and sausage gumbo and a
side of potato salad. I was the only one there who didn't pick up the
bowl of potato salad and dump it into their gumbo. In addition they had
put shelled boiled eggs into the gumbo and made sure everyone got one. I
was raised thirty miles from where I live now in Louisiana but in Texas,
never saw that before but ate it anyway and didn't much care for the
blending of flavors. I guess foods are a matter of choice and the way
you were taught to eat them.
 
Tara mentioned them.
I'm not all that familiar with the dish?educate me.
Is that the main course? What's a typical side?
What are the critical components?
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On 2/13/2011 8:56 AM, Tara wrote:

Pinto beans and rice, both government commodities, were served twice a
week in the Texas elementary and high schools I went to in the forties
and fifties. That and those cafeteria rolls I still crave today. Luckily
the local school system makes them the same way so I eat lunch with my
school teacher wife at least once a week.
 
In article ,
Sqwertz wrote:

I want to second this tip. I find that a nice smoked paprika does wonders
for a vegetarian pot-o-beans. Try it with pintos as pot beans.
Definitely adds a richness of flavor. Chipotle can be a bit spicier than
I want in the dish.

ObRB&R: when I am jonesing for a quick fix, I go to Popeye's Chicken and
hold the chicken.

Charlotte


--
 
On Sat, 12 Feb 2011 17:14:28 -0600, Melba's Jammin'
wrote:



Here is Art Simon's recipe. The notes are his.


* Exported from MasterCook *

Red Beans and Rice

Recipe By :Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound red kidney beans -- dried
2 cups onion -- chopped
1/2 cup celery -- chopped
5 cloves garlic
1/2 cup green onion -- chopped
1/4 cup parsley -- chopped
1 teaspoon salt
1/4 teaspoon black pepper -- ground
1/4 teaspoon cayenne pepper -- ground
3 cups rice -- cooked

Wash and pick over the beans. Place in a 4-quart casserole and cover
with 8 cups of water. Cover and soak overnight. Pour off the water and
replace with 4 cups of fresh water. Add onion, celery, garlic, green
onions and parsley. Cover and microwave on high 15 minutes or until
boiling. Then, stirring every half hour, microwave on medium (50% of
750
watts) for 1 1/2 to 2 hours. Add salt, black pepper and cayenne.


Source:
"Art Simon"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 622 Calories; 2g Fat (2.3%
calories from fat); 25g Protein; 127g Carbohydrate; 14g Dietary Fiber;
0mg Cholesterol; 382mg Sodium. Exchanges: 8 Grain(Starch); 1 Lean
Meat; 1 Vegetable; 0 Fat.

Serving Ideas : Mash one cup of cooked beans and return to the
casserole to thicken the
beans. Serve over the cooked rice.

NOTES : Tried this one and it works. I use tasso as flavoring meat,
and serve
with
andouille sausage, baguettes and beer. Keep the Tabasco handy.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)
 
In article ,
[email protected] (Steve Pope) wrote:


I have rotten luck searching Google Groups. I'm doing something wrong
but I don't know what it is.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
In article ,
"cshenk" wrote:


Thanks, Carol. I bought dried kidney beans yesterday and dried pintos.
The kidney beans because I can use them in chili and mostly because I'm
curious to see how long they will take to pressure cook. My co-op has
adzuki beans but I wasn't sure if those were right for the dish. I may
try the supermarket for other red beans, already packaged.

--
Barb
 
On 2/12/2011 5:14 PM, Melba's Jammin' wrote:

Loosyanna red beans and rice are typically made with the trinity,
celery, onion, bell pepper; and sausage, or tasso, or andouille, or one
of the other speciality meats used for such things. Generally served
over rice and eaten as a main dish. Possible sides I have seen are
cornbread; potato salad; or a green salad. At least that's the way it's
made in this part of Loosyanna.

Many restaurants in this area serve red beans and rice on Wednesday for
the noon meal and those restaurants mostly have all the business they
can handle on that day.
 
On Feb 12, 3:14 pm, Melba's Jammin'
wrote:

Hey Barb. There is a history of red beans and rice and the recipe I
used on my website.

We served them on Monday's as a lunch special because they are a
traditional Monday dish. I used andouille sausage and small red
beans. One of my favorite comfort dishes.

http://www.hizzoners.com/recipes/lunch-specials/137-new-orleans-red-beans-a-rice

oh, and you need a good chunk of crusty French bread to sop up the
juices too!!
 
On 20-Feb-2011, blake murphy wrote:


Huh; I thought it was to disquise the fact that the wine taste like it had
been strained through a horse's bladder.
--
Change Cujo to Juno in email address.
 
On 20-Feb-2011, blake murphy wrote:


Huh; I thought it was to disquise the fact that the wine taste like it had
been strained through a horse's bladder.
--
Change Cujo to Juno in email address.
 
Dan Abel wrote:
All *I* know is that cooking wine (with salt added) is available
in supermarkets that do not sell drinkable alcohol.

--
Jean B.
 
On Sat, 12 Feb 2011 18:14:28 -0500, Melba's Jammin' wrote
(in article ):


Fast Food restaurant "Popeye's" sells Red Beans and Rice as a side dish.

Lee

Park Ridge, NJ
 
Melba's Jammin' wrote:

Cajun, Tex-Mex, American south-western cuisine uses them as a stand
alone main dish, but often served with cornbread, carne asada, jambalya,
gumbo, etoufee or just about any other foods from the aforementioned
cuisine's.

While often times the, rice & beans are cooked just in water with S &
P, cooked very simply and served equally simply, they are also cooked
and spiced in various ways, often times emphasizing hot pepper.

Lots of people cook up meats, especially various sausages with the beans
and lots of other veggies are some times added.

Some times the rice is cooked with the beans, sometimes separately and
then served together with plenty of hot tortillas:)

http://www.cooks.com/rec/search/0,1-0,red_beans_rice,FF.html
--
JL
 
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