Sunday, April 01, 2007

Red Beans & Rice

I will be the first to say I love red beans & rice. I have been hoping to experience the real deal down in New Orleans, but that obviously was put on hold when katrina hit. So until then I will have to settle for the recipes I have found online and in new orleans cookbooks. Best believe I haven't been to new orleans but I would put some money down that my current recipe is a contender! I have combined the best techniques and ingredients for my go to recipe. the recipe above is a more modified version I do when I am trying to feed the "need" and don't have much time, but it still hits the spot. I apologize that the majority of the recipes and food shown on the site lately have been anything but trini food. I have just been in the mood to master some recipes I consider to be damn good! I will be showcasing more trini and west indian recipes soon enough but until then enjoy the variety.
Red kidney beans, dry- 1lb.
Large yellow onion, chopped- 1 each
Green bell pepper, chopped- 1 each
Celery, ribs, chopped- 5 each
Garlic, minced- 5 to 6 cloves
Hamhock, smoked or creole style pickled meat- 1 large, 3/4 lb.
Thyme, sprigs- 5 each
Salt- To taste
Creole seasoning blend or Tony Chachere's original creole seasoning- To taste
Bay leaves- 1 to 2 each
Vinegar- 1 tbs
Hot sauce- 1 tsp
Ketchup- 1 to 1 1/2 cups
Boil Beans
Saute Trinity until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
Add the beans to the Trinity. Followed by: the hamhocks, sausage, seasonings and enough water to cover.
Bring to a boil, then reduce heat to a low simmer. Cook for 2hrs at least, preferably 3hrs. until it gets nice and creamy.
Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
If it's not getting creamy, take 1 to 2 cups of beans out and mash them, then return them to the pot and stir. * the starch in the beans works as a thickening "agent."
You may need to add a little water or chicken stock at the end to adjust the consistency to your preference.
Serve generous ladle fulls either over rice or place a scoop of rice on top of the beans.
Garnish with some sliced green onions/scallions cut on the bias(diagonally).
Finish with some good french bread on the side.

1 comment:

koretha said...

Thanks Jevon for the recipe. I was just wondering what to do with these red beans that have been sitting in my cabinet for a month! I love the picture (is that Maracas Bay?)I "discovered" T&T about 7 years ago. I think I have a spiritual connection to the Island as I truly feel at home there. I visit as frequently as I can and hope to buy a home there in the near future. Thanks again