New Orleans Style Red Bean and Rice
INGREDIENTS:
2 lbs. dried red (kidney) beans, soaked overnight in cold water to cover
2 cups onions, chopped
1/2 cup green pepper, chopped
1 1/3 tablespoons garlic, finely minced
2 tablespoons fresh parsley, finely minced
1 lb. baked ham, cut into 1 inch cubes
1 lb. pickled pork, cut into large chunks
1 large ham bone
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon crushed red pepper pods
2 whole bay leaves, broken into quarters
1/2 teaspoon dried thyme
1/8 teaspoon dried basil
2 quarts cold water, approximately
Boiled Rice
Green onion tops, chopped
METHOD:
Drain the soaked beans in a colander and put them, along with all the other ingredients, into a heavy 8-10 quart pot or kettle, adding just enough of the cold water to cover. Bring to a boil over high heat, then lower the heat and simmer on low heat for 2 1/2 - 3 hours, or until the beans are tender and a thick natural gravy has formed.
Add about 1 cups of water toward the end of cooking if the mixture appears too dry. During cooking, stir frequently and scrape down the sides and across the bottom of the pot with a wooden spoon or spatula to prevent scorching. (If you use a heavy pot and very low heat – just high enough to keep the barest simmer going –you should have no problem with beans sticking to the pot during cooking.) Stir the entire mixture thoroughly just once about every half hour.
When the beans are cooked, turn off the heat. To serve, ladle about 1 1/2 cups of beans, with meat and gravy, or a portion (2/3 cup) of boiled rice. Garnish with hand full of green onion tops.
SOURCE: The New Orleans Cookbook, by Rima and Richard Collin