Conference turris::cooks

    Mary,                                      
    
         The recipe in topic 1030 looks pretty interesting, but the one I
    last used is from that Frugal guy.  Here it is:
    
    =========================================================================
     This recipe is the modern version of a recipe which began in the
     slave quarters of the south.  It stands to this day as one of the
     most popular dishes in the New Orleans culture.
    
     1/2 pound small red beans (kidney beans)
     1/2 pound ham hocks or smoked ham  [I use browned turkey sausage - GB] 
     1 large yellow onion, peeled and chopped
     3 stalks celery, chopped
     1 tablespoon parsley, chopped
     1/2 green pepper, chopped
     1 or 2 bay leaves
     2 large cloves garlic, crushed
     1/8 pound margarine
     Pepper to taste
     1 tablespoon Worcestershire sauce
     Tabasco to taste
     Salt to taste
     3 cups cooked white rice

     Soak the beans overnight in ample water (they WILL expand).  The next day
drain the water from the beans, and place in a heavy kettle.  Add the ham,
onion, celery, parsley, bay leaves, and garlic, and add water to the pot barely
to cover the contents.  Bring to a boil, and then turn to a simmer.  Simmer,
uncovered, for 2 hours, being careful that the beans do not stick or become 
too dry.  You may have to add a little water.

     After the initial two hours of cooking, add the margarine, pepper, 
Worcestershire, and Tabasco to the pot.  Continue cooking for 1 more hour, this
time with a lid on the pot and the heat quite low.

     Correct the seasonings.  You may wish to add a bit of salt, but do not add
salt until this point because salt cooks out of the ham hocks or ham and 
seasons the dish well.

    ===========================================================================
    Notes from me (Greg):

     1.  Fresh parsley is better than dried in this.
     2.  The ham hocks or ham can be replaced with turkey ham and/or 
         turkey smoked sausage for people like me who aren't fond of pork.
         However, since the turkey alternatives have less salt, some of you
         MAY wish to add some (I never do).  When we lived in New Orleans,
         this dish was always made with some form of smoked sausage.
     3.  This is a nutritious meal on its own, and depending on how you 
         select your ingredients (especially the margarine and ham), it 
         can be lower in cholesterol and caloric content as well.
     4.  This recipe feeds 4 to 6 people.

For the smoked ham, try Cajun tasso, if you can get it, or andouille sausage,
or Cure 81 ham.

--PSW

    We use ham hocks *and* andouille sausage.  The ham is shredded, and the
    sausage is sliced in (about) 1/2-inch pieces.
    
    This is a wonderful winter dish, and we nearly always have some in the
    freezer.
    
    Steve

    
    Yeah! Ham hocks _and_ andouille _and_ tasso.  Just make sure the beans
    are tender before you add the ham hocks and tasso.  The salt makes
    beans tough...
    
    Both Paul Prudhomme and Craig Claiborne have recipes for RB and R.  I 
    like Claiborne's better, but they're both good. 
    
    Mike

    I am the original faker - I try to make things that are easy, lo-cal,
    and cheap, and resemble the "proper" thing as much as possible. 
    Therefore I have devised a version of red beans and rice, based on the
    previously posted recipes, for people who don't want to spend all
    afternoon cooking, are not trying to feed an army, or are whatching
    what they eat.
    
    All measurements are guesses - I never measure anything, so I am trying
    to do some reverse engineering here.  I've made it 3 times and each
    time it has been slightly different, and each time delicious.
    
    And incidentally, a reasonable fast-food version of red beans and rice
    is available at Popeye's.  Yeah, it's better in Louisiana (I've been
    there) but for what it is, the Popeye's stuff is surprisingly good.
    
    Red Beans and Rice, the "quick" version
    ---------------------------------------
    
    1 can kidney beans or small red beans (15-16 oz, do not drain)
    1-2 celery stalks, chopped
    1 small onion, chopped
    1 garlic clove, minced
    1 small red or green bell pepper (I hate green, so I use red) chopped
    1 bay leaf
    1/4 tsp ground black pepper
    1/2 tsp thyme
    1/2 tsp oregano
    1/4-1/2 tsp cayenne pepper
    1/2 Tbs Tobasco sauce
    1/2 Tbs Worcestershire sauce
    1/2 lb kielbasa or other sausage (I use turkey kielbasa), cut in to
        small chuncks (quarters)
    salt to taste
    
    Saute the celery, peppers, garlic and onion in a little oil until they
    soften a bit.  Add the remainder of the ingredients and simmer,
    covered, until the beans start to break down and the whole mixture
    thickens (about a half hour.)
    
    Serve over rice (I use 1/2-1 cup per serving)
    
    Serves 2-4

    OK, the topic is "Red Beans and Rice".
    
    There are some neat looking recipes here that I plan to try out, 
    but also wonder about "plain" red-beans-and-rice that you might serve 
    as a side dish to a Mexican entree.
    
    Problem is I haven't found any red-beans-and-rice that I enjoy.
    
    Until, that is, I tried a packaged mix with a brand name of "Mahatma".
    Comes in a dark red foil package the same size as dry packaged beans
    or peas. I don't know what kind of rice and seasonings they use, but
    this stuff is _delicious_!
    
    Problem: I can't find it in any of the larger stores here in the
    greater Nashua area. Does anyone else buy this product? It's made in
    Houston, TX, so isn't likely to be an ethnic specialty. It's sold in
    standard supermarkets in Tucson, which is where I discovered it.
    
    Anybody know where I can buy some?
    
      John

    I notice Shaw's supermarkets in the Worcester area carry the Mahatma
    brand rice products. (Saffron rice for .49)
    
    Edd