Red Beans & Rice for my sweet southern boy.
Frenchman, Desire, Good Children & Other Streets of New Orleans
by John Churchill Chase
Quartée red beans, quartée rice,
Little piece of salt meat to make it taste nice,
Lend me the paper and tell me the time,
When papa passes by he'll pay you the dime.
CPB's mom sent him a few packages of Camellia's Famous New Orlean's Red Beans, this is actually our second time making the dish but the last attempt seemed to escape my camera. It's a delicious hearty Southern meal typically served for Monday lunch or dinner in most New Orleans homes & restaurants. The recipe below is a combination of 'Cooking Up a Storm, Recipes Lost and Found from the Times-Picayune of New Orleans' and 'Tom Fitzmorris's New Orleans Food'.
1lb Camellia's Dried Red Beans
4 Slices of Thick Cut Bacon
2 Andouille Sausage, Sliced
1/2 Smoked Sausage, Sliced
1 Onion, Diced
1 Green (or Red) Bell Pepper, Diced
2 Celery Stalks, Minced
3-4 Cloves Garlic, Minced
1 Bay Leaf
2 tsp Creole Seasoning
1 tsp Tobasco
Salt & Pepper
2 Cups Chicken Broth
6-8 Cups Water
3 Cups Rice, Cooked Separately
Soak the Beans in cold water overnight. When ready to cook, drain the water, rinse the Beans, drain again and set aside. Render Bacon & Sausages in a large Cast Iron or heavy bottom pan. Remove & set aside.
Sauté the Onion & Bell Pepper, when Onions are slightly translucent add Garlic & Celery. Add the Beans and return the Meat to the pot, pour in Broth & Water, enough to cover everything. Bring to a boil. Add Bay Leaf, Creole Seasoning, Tobasco, Salt & Pepper.
Reduce to a simmer and gently cook for one and a half to two hours, until Beans are soft. Discard the Bay Leaf.
Remove roughly a cup of of the mixture and mash to help thicken the mixture. Serve over Rice.
Red Beans & Ricely Yours,