1 qt dried black beansSoak the beans overnight. Next day, put the beans on to boil with the beef shin and plenty of cold water, and boil until the meat separates from the bone. Take out the beans and mash them through a colander or purée sieve. Put the meat and beans back into the pot and add wine, then lemon, the egg, and the spices. Boil and serve.
Helen Darensbourg 1/2 lb dry kidney beansWash beans and cover with water. Heat and let boil for 5 minutes. Turn off flame and let soak for one hour. Meanwhile, melt butter in a frying pan. Add onion and celery and cook over low flame until soft, but not brown. Crush garlic and add to pan. Add this mix to beans and simmer for about 2 hours or until beans are done. Crush thyme, add to beans along with Worcestershire sauce and bay leaf. When beans are thoroughly tender, mash or force half of them through a sieve. Combine the puréed beans with the cooked beans and liquid. Add ham and condiments. When ready to serve, heat to boiling point. Spoon a tbsp of claret into each bowl, pour in soup and garnish with chopped eggs. A nice optional touch here is the addition of a lemon slice in each bowl. Serves 6.
1 lb bag Camellia red kidney beans (this brand works best)Wash kidney beans well. Add to a large pot and cover beans with water until water is two inches above bean line. Add all other ingredients, except seasoning meat, chopped green onions, and rice. Bring to a rolling boil, then cover and reduce to a low heat and simmer. In a separate, covered medium size pot, boil seasoning meat in 4 cups of water for approximately one hour, then cover and let stand. After beans have been cooking for approximately 2 hours, add seasoning meat and remaining liquid.
Louis Armstrong (original 1926) 1 lb kidney beansWash beans thoroughly and soak over night in cold water. Be sure to cover them. To cook, pour water off beans, add fresh water to cover. Add salt pork or bacon, let come to a boil in covered pot over full flame. Turn flame down to slightly higher than "low" and let cook 1-1/2 hours. Add diced onions, bell pepper, garlic, dried peppers, and salt. Cook 3 hours. Add tomato sauce, cook 1-1/2 hours more, adding water whenever necessary. Beans and meat should always be just covered with water (juice), never dry. Serves 6 or more persons. 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 1-1/2 hours, then add beans (pour water off) and rest of ingredients to meat. Cook 4-1/2 hours, adding water when necessary. 2 cups white riceWash rice thoroughly, have salted water come to a boil. Add rice to boiling water. Cook until rice swells and water is almost evaporated. Cover and turn flame down low, cooking until rice is grainy. To insure grainy rice, always use 1-1/2 cups water to one cup of rice. Serve on a dinner plate, rice then beans, either over or beside rice, as preferred. 20 minutes later — Bisma Rex and Swiss Kriss.
Lucille Armstrong via Bunky Colman 1 lb red kidney beansWash meat, then boil, using just enough water to cover the meat. When meat is tender, add washed kidney beans and garlic, also salt and pepper to taste. Cook for one half hour, then add onion and green pepper. Hot pepper may be added at any time, taste determining the amount used. Cook on moderate flame, adding water as the ingredients thicken. Keep in mind that red beans should be served about as thick as stew. Beans should be cooked until they are thoroughly tender. If meat is done before the beans, the meat should be removed. If temperature is correct, the beans should be done in about 3-1/2 hours. This will serve 6 people. Regarding the rice, there are many ways to prepare it. However, I flnd that I get best results by draining and steaming. For the above portion of red beans, use 2 cups long-grain rice and 1 qt salted water. Ciean and wash rice, add to water and allow to come to a boil. Stir occasionally with a fork to prevent rice grains from sticking. Cook over medium flame until rice is fully swollen, then pour rice into a sieve and allow to drain until all water is removed. Empty all but 2 qts of water from the pot in which the rice was boiled, place sieve containing rice within the pot, cover and allow to steam. This is a sure way of securing fluffy rice. When ready to serve, beans and meat may be placed in a deep dish. The rice should be served in a separate dish. Any salad may be served with this meal, and French bread will add the final touch. Satchmo thinks that there is nothing like this Creole dish!
Edward "Kid" Ory "This dish was no doubt invented as a filling and nourishing, cheap meat substitute, but it turns out to taste about as good as anything I ever ate — especially if you make it as I was taught many years ago in New Orleans." 1 lb dried red kidney beansYou don't have to soak the beans overnight. Get fresh dried ones, red-pink in color and not dark red (they're old), pick out any little rocks and bad beans, wash and cover with a couple of quarts of water in a large pot. Add the onion, pepper, garlic and bring to a boil, then boil uncovered for half an hour. Then put the lid on and turn the fire to simmer. Meanwhile, take 1 tenderized ham hockCook the sausage in a bit of water for 15 minutes to draw out most of the fat, then add to the beans with the ham hock. Put in salt a little at a time so as not to over-salt, and go easy with the dried peppers! Add parsley, cover the pot and cook slowly, adding water as necessary (possibly another 2 quarts all totalled.) The ham hock should be tender at serving, not falling apart. If it starts to go, take it out and return to heat before serving. When beans begin to break up (2 to3 hours), crush a few of them against the side of the pot. This will thicken the gravy — for a real thick gravy, crush a lot of them. The bean gravy is best when a cross between a soup and a stew, but be sure not to crush the beans before they begin to fall apart by themselves. If you do, they will be gritty, like sand. When the beans are done, slice the ham hock and serve the beans, ham, and sausage on rice. To make the rice, use a ratio of 2 water to 1 long-grain rice and add a bit of olive oil so it doesn't stick to the pot. Cover and cook over a slow-to-medium fire until each grain of rice is separate and fluffy, which is usually when all the water is gone. While cooking, if it looks like you have too much water, pour off a bit. Serve the rice with everything heaped on top — never mix anything in the cooking pots. A fresh green salad and some garlic bread and you have it! Best of all, red beans and rice tastes even better the next day, so you don't waste a single bean!
Joe Darensbourg 1 lb red kidney beansWash beans thoroughly and soak overnight in 2 qts water in the refrigerator. Boil ham hocks 2 or 3 hours or until tender in another pot. When tender, remove ham hocks and skim off grease, then drain beans in a colander and put them in ham hock water along with the rest of the ingredients. Bring beans to a boil, then lower flame to simmer and cook until they are tender and the gravy (water) thickens. Stir occasionally so that beans don't burn or stick to the bottom of the pot. Just before beans are done, place ham hocks in with beans just to heat up. Served over steamed rice. Instead of ham hocks, you can also use bacon or salt pork to season beans.
Phil Crumley 1 lb dried red beansSoak beans overnight; drain and discard liquor. In 4-qt pot, heat oil over moderate fire. Add 2 chopped green onions, white or yellow onions, celery and garlic. Saute until onion is tender but not browned, then add beans, 5 cups water, 1 tsp salt, pepper and Tabasco. Stir well. Bury ham pieces in beans. Bring to a boil, then reduce heat; cover and simmer for 1 to 1-1/2 hours or until beans are tender. Remove about 1 cup of beans and mash with potato masher, then return to pot. Remove ham, cut off and dice meat, save the bones for Henry Jones, and add meat to beans. Cook rice according to package directions. Serve beans over hot rice with a sprinkling of chopped onions on top. Serves 4-6.
Shane's 40-minute variety 2 cans red beans (black-eyed peas also work)Rinse out the red beans in their cans and fill the cans with water, set aside. Chop up all that needs to be chopped up (including sausage) and get out your trusty deep black iron skillet or pot. Put enough oil to wet the bottom of the pot and start frying the sausage. After about a minute or so, season the sausage really well with the salt and pepper (esp pepper). When the sausage is about 1/2 done, stir in the onions, bell pepper, and celery. Stir fry it all until the sausage is done and the vegetables are limp. ( push the sausage to the side of the skillet if it cooks too fast and focus on the vegetables). Pour in the beans and water, and add about another can of water (cover all the contents and leave burner at frying setting). Add the garlic, a few shakes of tabasco, a little (about 2 tablespoons) beer, a pinch of thyme, and about 1/4 cup parsley. While the mixture comes to a boil, start the rice on another burner. Keep the Red beans at a raging simmer, and stir often. When the rice is done, the beans should be about done. Cook the beans down to the desired consistancy, and squash a few beans on the bottom for a more paste like texture. Serve beans over rice with a little more pepper sprinkled on top. Serves 3.
1 lb red kidney beansSoak beans overnight, rinse. Cover with water and cook with ham bone (fat trimmed off), onion, bell pepper, celery, salt, pepper, sugar, and bay leaf. While beans are cooking, boil sausage in skillet. Drain, fry until crisp, and set aside. Cook beans until fork tender (1to 2 Hrs ), then add fried sausage. Just before serving, remove bay leaf and add parsely. Serves 8 (small servings) and freezes well. Serve with corn bread and mustard greens to complete the mood.
1 lb red beansPlace beans in Dutch oven and cover generously with water. Let soak for 30 minutes. Add all remaining ingredients to beans except salt and rice. Bring to boil over medium heat. Reduce heat to medium-low, cover, and simmer until beans are tender, adding more water if necessary, about 2-1/2 hours. Add salt to taste. Remove ham bones.Remove about 3 tbsps of beans from mixture and mash to a paste. Return bean paste to mixture and stir. Simmer 15 more minutes and then serve hot over the rice. 4 servings.
1 lb red beans, soaked overnightDrain the beans. Put them in a large heavy pot and add 3 quarts of fresh water. Cover and simmer for one hour or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except for the rice. Add more water to cover if needed. Simmer for 1 to 1-1/2 hours or until the liquid has thickened. Serve over rice.
1 lb of small red beansSoak beans overnight in ample water. The next day, drain the water from the beans, and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic, and add water to the pot barely to cover the contents. Bring to a boil, and then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may need to add a little water. After the initial two hours of cooking, add the margarine, pepper, Worchestershire, and Tabasco to the pot. Continue cooking for 1 more hour, this time with a lid on the pot and the heat quite low. Correct the seasonings. You may wich to add a bit of salt, but do not add salt until this point because salt cooks out of the ham (if present) and will season the beans. Add season salt and continue to simmer this combined mixture for another hour. Now add chopped green onions and additional season salt if desired. Cook for approximatelyone more hour, or until beans are very soft and a red gravy is produced. Serve hot over warm, white rice.
1 qt dried red beansSoak beans overnight in cold water; drain. Heat the beans in about 2 quarts of water, add all ingredients except salt and boil for at least 2 hours. When beans are tender, mash them up a bit; season. Serve on white boiled rice with meat and vegetables on top. Serves 10 to 12.
Hank Koberg 2 cups dried red beansWash and sort beans. Add water and boil 2 minutes. Remove from heat and let soak one hour. Add ham bone and remaining ingredients; cover andbringto aboil. Reduce heatand simmerfor 2 hours or until tender. During last 20 minutes of cooking, mash several spoons of beans against side of pot and stir thoroughly. Serve over steamed rice. Serves 6.
2 cans (30-oz) kidney beansIn a large saucepan, brown the meat and onions. To this, add the liquor from one can of beans, then the beans and the rest of the ingredients; simmer for at least one hour. Add water as necessary for desired consistency. Serve over freshly-steamed long-grain white rice.
(From an 1888 recipe) 3 cups dry Great Northern beans (navy beans)Pick over and wash beans. In a large kettle, cover beans with warm water and bring to a boil for 5 minutes. Drain them and cover with 6-8 cups warm water. (OPTION: Soak beans in cold water overnight.) Add fresh pork, and bring to a boil. Crush sage, and add to beans with pepper. Cover and simmer 2 to 3 hours, or until beans and pork are tender. Add salt. Spoon beans and pork over dry bread or toast, or serve with hot cornbread. Some tastes prefer adding catsup on top. Serves up to 8.   |
and a good reading glass), which are trained to react with certain chemicals in beans.