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 Soak the red beans and onions overnight. |
 It all starts with dried red beans, small red beans, not kidney. |
 First, carefully slice the onions horizontally |
 Make your vertical cuts |
 Then dice 'em |
 Now, transfer all the dry beans into a pasta basket in the pot you will cook the dish and add a lot of cold water |
 Put all the diced onions into the pot with the beans and set it aside for 12 hours, then, change the water just to cover. This removes any harshness from the onion and mellows the beans for cooking. This is an important step. |
 After 5 days, I cut a chunk of pork in half - pickled perfectly. The mustard seed just cannot let go!
(see the pickle pork recipe) |
 When you pick or buy Italian parsley, get the freshest, greenest, stiffest specimens you can. The flavor is amazing. |
 Everything is diced and chopped and in the pot. Now just cover with fresh, cold water and bring to a simmer. |
 The next shot is the money shot - ready to eat. I'll post that tomorrow. Right now it is a waiting game, 2-1/2 hours and then butter and , well, you'll see... |
 Long, slow simmering has made the pork fall apart - almost like a BBQ - while the red beans, which hold up to long cooking, still have their form, but have added a creaminess to the dish, and the touch of pickle and hot sauce, well, you need to taste it. |
 Uncle Sidney's Red Beans with andouille sausage, smoked hog neck bone and smoked country bacon. Creamy, herbed goodness with just a touch of 'smoke'... |
 Smoked meat are always a winner with this dish - here are smoked pork neckbones. Like miniature porkchops - but the flavor is superb - sausage, ribs, ham, bacon - all work |
 The Creole Falg |
 Old Glory & The Flag of Michigan |
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There are two ways to go here: smoked meats (sausage, rib tips, neck bones, ham, country bacon), OR pickled meat. Either way, you'll obtain a rich flavor profile and a satisfying meal. One, warm, soft, and smokey; one tangy, slightly sharp, sort of barbeque-y, but it's always PORK and beans in the end..
My culinary mentor, whom I first met in 1987, Chef Austin Leslie, died in Atlanta following the evacuation of New Orleans in the wake of hurricane Katrina. Chez Helene, a down home Creole restaurant enjoyed by knowledgable New Orleanians for decades, used to be on North Robertson St. and had to close in '95 because the neighborhood became increasingly risky. Chef went on to a couple of new ventures. But Katrina destroyed the dreams for many New Orleanians, and Chef Austin died of a broken heart, a forced expatriot in a place far removed from his beloved Big Easy.
I have followed his recipes for years, altering little, sharing and delighting hundreds with his wonderful, flavorful authentic Creole cuisine. Following is a piece of American cookery, straight from the pen of the great, late Chef Austin Leslie. You pour your favorite hot sauce on the beans and rice at table. Enjoy it, as I have!
You can substitute kidney beans for the red beans. The kidney beans will break down and become creamy much sooner than the red beans, which hold up for hours of cooking. In either case, unless you use a pressure cooker, this dish takes time. I never have to 'cream' some of the beans - I just simmer until it is a creamy consistency.
Ingredientes
- 2 lbs. red beans (meaning dried: these are "small red beans", not kidney beans)
- 1 large onion, diced
- 1 rib celery, diced
- 8 toes garlic, finely chopped
- 8 sprigs parsley, chopped
- 1 Bell pepper, finely chopped
- 2 lbs. pickle pork, (OR a mix of smoked ham, cubed, country bacon, andouille, smoked sausage, [OR pickle meat: see my recipe & make your own!]
- 1 baked ham bone, if you have it (sawed in several places then rinsed)
- 3 bay leaves [dried]
- 1 T. thyme [dried]
- 1 stick of butter [sweet]
- 8 C cooked rice [med.grain suggested]
- sea salt and black pepper to taste
Direcciones
- Pick over the beans before cleaning and remove any bruised or spotted ones.
- Soak in water overnight in a covered pot.
- Add diced onions to beans while they are soaking.
- The following day, strain and pour off water.
- Return beans and onions to pot.
- [NOTE: you can speed this up two ways: 1) by pressure cooking the beans, then finishing the dish by simmering on the stove top; or, soak the beans and onion (use a white rather than Spanish onion) in cold water for an hour, drain, rinse and start the slow simmer on the stovetop)
- Add all remaining ingredients to pot except salt and pepper and butter. (always be careful with the salt, with smoked meats & sausages)
- Add just enough clean cold water to cover everything in the pot.
- Simmer for 2 to 2-1/2 hours.
- Taste for salt, adjust and add the pepper
- When tender and creamy, add 1 stick of butter and stir in.
- Serve over boiled rice. (* The butter improves texture of gravy.)
- [Readers: if you follow this recipe as closely as you can, with all the time involved, and you obtain the required ingredients, I assure you that you will be tasting the heart of Creole cooking. Chef Austin always used white rice. Do NOT add any salt until you taste the product just before you add the butter: the meats will probably provide all the salt you'll want. I prefer to use just 'pickle meat', but I use the smoked meats when I make this for serving the guests. They rave. Bon appetit! - Amos]
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 12 servings | |
| Calories 594 | |
| Calories from Fat 147 | 25% |
| Total Fat 16.59g | 21% |
| Saturated Fat 7.47g | 30% |
| Trans Fat 0.08g | |
| Cholesterol 88mg | 29% |
| Sodium 872mg | 36% |
| Potassium 1193mg | 34% |
| Total Carbs 76.88g | 21% |
| Dietary Fiber 19.8g | 66% |
| Sugars 2.64g | 2% |
| Protein 35.49g | 57% |
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