Receta Uncle Sidney's Red Beans
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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'...
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Foto actual de la receta |
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Soak the red beans and onions overnight.
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It all starts with dried red beans, small red beans, not kidney.
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First, carefully slice the onions horizontally
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Make your vertical cuts
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Then dice 'em
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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
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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.
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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) |
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When you pick or buy Italian parsley, get the freshest, greenest, stiffest specimens you can. The flavor is amazing.
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Everything is diced and chopped and in the pot. Now just cover with fresh, cold water and bring to a simmer.
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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...
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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.
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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
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The Creole Falg
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Old Glory & The Flag of Michigan
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