Sunday, November 7, 2010

Net's Red Beans & Rice

My grandmother, Net, came to visit recently and made us the biggest pot of Red Beans & Rice. Net grew up in Tullulah, Louisiana and bases most of her recepies on the "Holy Trinity" of Cajun cookin'--onions, celery and bell pepper. Red Beans & Rice is a great thing to do with a left-over ham hock. Serve over rice and with corn bread. It makes a big pot that you can share or freeze it in serving sizes and enjoy all winter long!

Here's what we did:
Ingredients: ham hock (or some type of stock), 3 cans kidney beans, onion, green onion, bell pepper, celery, fresh herbs (or dried if that's all you've got).



2. Put in large stock pot ad cover meat with water. Add a couple of stocks of celery with the leaves (they hold the flavor!).


3. Cook on low until the meat falls off the bone. Remove the meat from the pot and shred. Give ham hock to dog.


4. While the meat in simmering, chop your veggies.

5. After you've removed the meat from the pot, add the following to the broth: 1 bunch green onions, 3 stalks celery with leaves, large onion, bell pepper. Cook this until the vegetables begin to get soft.

6. Drain the kidney beans in a colander and add to the pot. Add in ham and gently stir the mixture (don't want to break the beans!)

7. Allow to cook down and then begin seasoning: Add one clove fresh garlic (minced) and let simmer for 10 minutes. Then taste and add some (or all) of the following: fresh basil, parsley, oregano, Tonys and fresh pepper.


The final product:


8. Make more corn bread than you think you need--second helpings are a must!

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