Virgeinadeaux
Virgeinadeaux
Cajun Red Beans and Rice
1 pound dried small Red Beans (not kidney beans, not pinto Beans, not red velvet beans).
1 cup dry red wine
3 large onions chopped (white onions preferred)
1 tablespoon minced garlic
¼ teaspoon powdered mint
½ teaspoon of brown mustard
½ cup chopped fresh parsley
½ cup green onions (tops only)
½ cup chopped bell peppers
1/4 cup chopped dill pickle with juice
1 teaspoon Tabasco sauce or Louisiana hot sauce.
1 ham bone prepared or 1 pound of pickled pork (andouille)
3/4 cup of bacon drippings
1/4 cup extra virgin olive oil
After picking through beans to remove dirt clods and any small rocks, wash beans several times to insure they are clean.
In a deep frying pan over a medium heat sauté onions, half of the parsley, bell peppers, Tabasco souse, mustard, and powdered mint, in bacon drippings until onions are clear. After onions turn clear, put into the 10 to 12 quart pot with beans cover with 2 inches of water, cover pot and let it sit over night.
The next day in a deep frying pan place ¼ cup extra virgin olive oil and ham bone or andouille and sauté for 5 more minutes over medium heat or until ham starts to render, you will have to stir frequently to prevent burning. Blend dill pickles with pickle juice.
After ham or andouille has been properly sautéed, put it in the 12 quart pot beans that has been socking over night, put the pot over a high heat until it comes to a high rolling boil. Then turn the heat down to a simmer, stir occasionally add blended pickles. After about two hours the beans should be getting soft. Take ¼ of the beans a mash with a potato masher, and then place back in pot. Simmer for another 25 minutes, stirring occasionally to keep beans from sticking or burning. Add water only as needed. Add salt and cayenne pepper to taste. Serve over hot stemming freshly cooked fluffy rice.
One word of warning, never try to serve a Cajun mushy or instant rice, you may be shot.
Any leftovers can be frozen for future use.
1 pound dried small Red Beans (not kidney beans, not pinto Beans, not red velvet beans).
1 cup dry red wine
3 large onions chopped (white onions preferred)
1 tablespoon minced garlic
¼ teaspoon powdered mint
½ teaspoon of brown mustard
½ cup chopped fresh parsley
½ cup green onions (tops only)
½ cup chopped bell peppers
1/4 cup chopped dill pickle with juice
1 teaspoon Tabasco sauce or Louisiana hot sauce.
1 ham bone prepared or 1 pound of pickled pork (andouille)
3/4 cup of bacon drippings
1/4 cup extra virgin olive oil
After picking through beans to remove dirt clods and any small rocks, wash beans several times to insure they are clean.
In a deep frying pan over a medium heat sauté onions, half of the parsley, bell peppers, Tabasco souse, mustard, and powdered mint, in bacon drippings until onions are clear. After onions turn clear, put into the 10 to 12 quart pot with beans cover with 2 inches of water, cover pot and let it sit over night.
The next day in a deep frying pan place ¼ cup extra virgin olive oil and ham bone or andouille and sauté for 5 more minutes over medium heat or until ham starts to render, you will have to stir frequently to prevent burning. Blend dill pickles with pickle juice.
After ham or andouille has been properly sautéed, put it in the 12 quart pot beans that has been socking over night, put the pot over a high heat until it comes to a high rolling boil. Then turn the heat down to a simmer, stir occasionally add blended pickles. After about two hours the beans should be getting soft. Take ¼ of the beans a mash with a potato masher, and then place back in pot. Simmer for another 25 minutes, stirring occasionally to keep beans from sticking or burning. Add water only as needed. Add salt and cayenne pepper to taste. Serve over hot stemming freshly cooked fluffy rice.
One word of warning, never try to serve a Cajun mushy or instant rice, you may be shot.
Any leftovers can be frozen for future use.
