COMensarations
Thursday, October 27, 2005
Thursday Recipe — Louisiana Red Beans
Another fine recipe for the coming Winter.
Yeah....I know....they don’t have Winters down in bayou country like we do up here along the Front Range. They get hurricanes instead. But this stuff is the sort of comfort food that goes best with a cold and gloomy day. We’re not having one of those today. I’m just thinking ahead and doing a large batch. I think I finished the last canned jar of it that I’d made some time ago last Winter. Time to make up another mess of the stuff.
Here’s the recipe....
1 Lb Dried Red Beans Rinsed and soaked overnight in water.
1 Ea Ham Hock Smoked
1 Tbls Salt
4 Ea Onions Medium sized. Chopped.
6 Ea Scallions Cleaned and chopped.
2 Ea Garlic Cloves Minced.
1 Ea Bell Pepper Cored. Seeded. Chopped.
1 Cup Parsley Chopped.
1 Tsp Cayenne Pepper
0.25 Tsp Tabasco Sauce
1 Tbsp Worcestershire Sauce
1 Cup Tomato Sauce
0.25 Tsp Oregano
0.25 Tsp Thyme
1 Drain the beans
2 Put beans in a large pot, cover with water and bring to a boil.
3 Skim the scum from the top of the water.
4 Add the remaining ingredients, add more water to cover everything and bring to a boil.
5 Reduce heat and allow to simmer until the beans are tender, the fluid is thickened and the meat has melted away from the bone of the ham hock.
Serve with rice.
(0) Comments • (0) Trackbacks • Permalink