Red Beans and Rice-ly Yours

Every year around this time, Mardi Gras is in the air and I begin to get a taste for New Orleans. How fortunate I have been to visit there for three amazing events: Mardi Gras, the Jazz Fest, and for a Christmas holiday. All of these occasions were filled with delicious NOLA cuisine and were filled even more with real Southern hospitality.

For most of the Mardi Gras events we visited the Garden District “Neutral Ground” where the Krewes displayed their incredible floats and from where they tossed all of their colorful beads, dubloons, and charms. The most exciting for us was the Zulu Krewe's amazing beads (coveted by one and all) and their very rare and valuable hand painted coconuts which go to the lucky few.

There is also music, food, arts, and crafts near NOLA's waterfront which is along the Mississippi River in the French Quarter. A fun filled day can end at Liuzza's Bar and Grill where the locals will insist we taste their Jambalaya, Gumbo and Red Beans directly from their plates! Let's celebrate this year's Mardi Gras on Fat Tuesday, February 12th, by sharing some authentic New Orleans dishes.

As they say in New Orleans:

“Laissez Les Bon Temps Rouler”

or

Let the Good Times Roll!!

 

“RED BEANS AND RICE-LY YOURS”

reprinted with permission from the author Christopher Blake from his book Easy Elegance

2 lbs. red beans

2 Tbs. bacon fat

1/2 lb. pickled pork, diced (or a commercial jar of pickled ham hocks, diced)

[or substitute with country sausage and a splash of vinegar]

2 cloves garlic, minced

1 medium onion, chopped

1 cup tomato ketchup

1 Tbs. vinegar

Salt and pepper to taste

1 tsp. Tabasco sauce

Sprig of fresh thyme or pinch of dried thyme

1 cup lean ham, diced (or one ham bone)

Pick over beans. Wash and soak them overnight in water to cover. When ready to cook, drain off all the water.

In a heavy pot, heat the bacon fat and brown the diced pickled pork or pickled ham hock. Add the garlic and onion and cook for about 10 minutes. Add the beans, tomato ketchup, vinegar, salt and pepper to taste, Tabasco and thyme.

Cover with fresh cold water, making sure that there is enough water, as the beans must cook thoroughly. After the water has come to a boil, reduce heat and simmer until they are semi-cooked - about 1 hour.

Mash about a cupful of the beans and return to the pot. Add the diced ham or the ham bone and cook slowly for 2 or 3 hours or until the beans are tender and the sauce is thick and creamy.

As they say in New Orleans, red beans need no thickening because they got it in themselves.

Serve with rice and garnish with fried ham, slices of fried country sausage or pork chops. Also serve chopped onions, vinegar and Tabasco sauce on the side. Accompanied by lots of crusty French bread.