walton_eats (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
walton_eats) wrote2006-06-19 08:34 pm
walton_eats) wrote2006-06-19 08:34 pm
I'm soaking small red beans
On Wednesday we'll have Creole Red Beans and Rice. I just mixed together the Creole Seasoning.
* 2 tablespoons onion powder
* 2 tablespoons garlic powder
* 2 tablespoons dried oregano leaves
* 2 tablespoons dried sweet basil
* 1 tablespoon dried thyme leaves
* 1 tablespoon black pepper
* 1 tablespoon white pepper
* 1 tablespoon cayenne pepper
* 1 tablespoon celery seed
* 5 tablespoons sweet paprika
This is also excellent rubbed on a pork roast, or pork tenderloin, or chicken, before grilling.
Anyway, Red Beans and Rice, adapted from this recipe.
1 pound red kidney beans, dry, or small red beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
6 cloves garlic, minced
3/4 lb smoked ham, cubed
1-1/2 lbs andouille sausage, cut on the bias
1 tsp dried thyme leaves, crushed
2 bay leaves
Tobasco to taste
A couple tablespoons Creole seasoning, above
Salt to taste
Soak beans overnight. Drain, cover beans with fresh water and bring to a rolling boil. Boil beans 45 - 60 minutes, until tender. Drain.
Saute onions, celery and bell pepper until onions are translucent. Add garlic and saute a couple of minutes. Add vegetables to drained beans. Add ham, andouille and seasonings. Add water just to cover.
Bring to a boil, then reduce to a simmer. Cook 2-3 hours until creamy. Taste and adjust seasoning, stirring to keep from burning or sticking. (If beans don't become creamy, remove and mash a cup or so of the beans and return to pot.)
Let cool and refrigerate overnight. Reheat, adding water if necessary, and serve over hot white long-grain rice. Serve with cold beer and good bread.
* 2 tablespoons onion powder
* 2 tablespoons garlic powder
* 2 tablespoons dried oregano leaves
* 2 tablespoons dried sweet basil
* 1 tablespoon dried thyme leaves
* 1 tablespoon black pepper
* 1 tablespoon white pepper
* 1 tablespoon cayenne pepper
* 1 tablespoon celery seed
* 5 tablespoons sweet paprika
This is also excellent rubbed on a pork roast, or pork tenderloin, or chicken, before grilling.
Anyway, Red Beans and Rice, adapted from this recipe.
1 pound red kidney beans, dry, or small red beans, dry
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
6 cloves garlic, minced
3/4 lb smoked ham, cubed
1-1/2 lbs andouille sausage, cut on the bias
1 tsp dried thyme leaves, crushed
2 bay leaves
Tobasco to taste
A couple tablespoons Creole seasoning, above
Salt to taste
Soak beans overnight. Drain, cover beans with fresh water and bring to a rolling boil. Boil beans 45 - 60 minutes, until tender. Drain.
Saute onions, celery and bell pepper until onions are translucent. Add garlic and saute a couple of minutes. Add vegetables to drained beans. Add ham, andouille and seasonings. Add water just to cover.
Bring to a boil, then reduce to a simmer. Cook 2-3 hours until creamy. Taste and adjust seasoning, stirring to keep from burning or sticking. (If beans don't become creamy, remove and mash a cup or so of the beans and return to pot.)
Let cool and refrigerate overnight. Reheat, adding water if necessary, and serve over hot white long-grain rice. Serve with cold beer and good bread.
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;-)
[i've got a Zatarain's sittin' in the pantry this very minute, i will nuke it real fancy...and whilst eating it i shall imagine that it tastes as good as what you have made--i don't have time to cook right now!]
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