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Frozen Fest "Red Beans"

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Posted by: Mr. & Mrs Potatohead on 2012/02/23 10:56:48  

I see I got some prompting to get the recipe out here for the Red Beans I made on Saturday.

For the record I did these in my cast iron Dutch oven on a small, maintaining 300 F. or just under.

We also used the Creole Seasoning on skewered shrimp late Friday evening!! It's good with a lot of preparations and is great stand alone, however it is a crucial part of seasoning these beans.



“MeMa's” RED BEANS and RICE (circa 1920):

3 T. duck fat or bacon fat (can use oil or butter if no fat available)
2 T. MeMa’s Creole Seasoning (can adjust for desired heat)
1 onion, fine chop
2 red bell, fine chop
3 ribs celery, fine chop
1 to 2 lb. smoked sausage, sliced on bias then chopped (I use Andouille)
1 lb small red beans, must use dry beans (wash and sort well) and soaked for 8 hrs.
6 cloves of minced garlic (2 T.)
1 smoked ham hock or smoked, uncured, pork hock (the more meaty the better)
1 qt. chicken or duck stock (never use water)
3 fresh bay leaves. Fresh is better, but can use dry
1 bundle (5 or so sprigs) fresh thyme, tied toghter
2 T. Worcestershire sauce
1 C. tomato sauce
1 to 2 T. Italian parsley, fine chopped
3 bunches of green onions, thinly sliced

Chop and mix the holy trinity and set aside.

1)) Melt the fat on medium heat. Add 1/2 of the trinity, 1 T. Creole seasoning and the sausage. Turn heat to med high and cook for 8-10 min, stirring occasionally until veggies and sausage get some color (brown).

2)) Add beans, cook stirring for 5 more minutes.
Add stock, garlic, bay leaves, thyme, ham hock, Wooster, remaining trinity and Creole seasoning. Bring to boil, reduce to simmer and cover. Simmer for about 3 hours.

Note: For the first hour you don’t need to pay much attention. For the remaining hours, however, you will need to stir occasionally to keep from sticking.

3)) After 2 hours of cooking: Remove ham hock, remove the meat, returning it to the pot (discard the bone), and add tomato sauce, parsley and half of the green onions.

Return to a simmer, stirring occasionally.

Start making the rice:

4)) Cook beans for at least another half hour to an hour.

Mound rice and cover with Red Beans.

Garnish with green onions and hot sauce to taste.

“MeMa's” CREOLE SEASONING

1/4 C. kosher salt
2 T.. paprika
2 T. granulated garlic (powder)
2 T. granulated onion (powder)
2 T. ground black pepper
4 t. white pepper
1 T. cayenne pepper
1 T. dried thyme
1 T. dried basil
2 t. dried oregano

Combine, mix well and place in air tight container.

Living the good life on the Glacial Drift of the Laurentian Divide in the Far North Central Woods of Minnesota...
C'est si bon, JB

"It is impossible to live pleasurably without living wisely, well and justly, and impossible to live wisely, well and justly without living pleasurably"
- Epicurus, Greek Philosopher, 4th. century B.C.

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