Ingredients
-
2
-
2
-
1/2
-
1/2
-
1 1/3
-
2
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
New Orleans Red Beans and Rice, I found this recipe in “The New Orleans CookBook” by Rima & Richard Collin. It was an incredible hit the first night with family and friends, and it gets even better the next day. I was unable to find pickled pork and used salt pork instead. Delete the salt from the recipe if you make this substitution. I highly recommend pan-baked corn bread on the side with this one see recipe #87750., Born and raised in NOLA. I’m in my 70s well remember R&R on Mondays wash day at my grandmother’s table. Kinda miss meatless Fridays mostly all sea food, Used various meats including sausages typically hot sides includes chicken fried steak & pork chops. I’m a firm believer in the adage “All things come to he who orders gumbo”
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Steps
|
1
Done
|
Drain Soaked Beans in a Colander and Place Them With All Other Ingredients Except Rice Into a Heavy 8-10 Quart Pot, Adding Just Enough Cold Water to Cover. |
|
2
Done
|
Bring to Boil Over High Heat, Then Lower Heat and Simmer Uncovered For 2 1/2 to 3 Hours or Until Beans Are Tender and a Thick, Natural Gravy Has Formed. |
|
3
Done
|
Add 1 Cup of Water Toward End of Cooking If It Is Looking Too Dry For Your Tastes. |
|
4
Done
|
Stir About Every Half Hour Just Once or Twice Around the Pot. |
|
5
Done
|
When Beans Are Cooked Turn Off Heat. |
|
6
Done
|
to Serve, Ladle About 1 1/2 Cups of Beans, Meat and Gravy Over a Serving of Rice. |
