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From our Food Goddess, TaMara:
Since this is the weekly recipe exchange, when I settled on red beans and rice, I decided to go googling around the internet and see what everyone else thought red beans and rice should be. I stumbled across the photo above and knew I had to include it tonight. The recipe isn’t that much different from what I’ve been making for years. If it’s good enough for one of my favorite performers, it’s good enough for me.
I live within walking distance of a Lucille’s restaurant that I do not visit often enough. Mostly because it is open only for breakfast and lunch. A week or so ago, I realized I really wanted their Wash Day Lunch, but didn’t see how it would fit into my schedule that week. Then I remembered I had a big jar of Lucille’s spice in my cupboard. The solution seemed simple, I’d make a batch of red beans and rice, tonight’s featured recipe.
Of course, JeffreyW has his own take on this, with great photos to accompany his Red Beans and Rice with Pickle Pork (click here to see it, you know you want to).
For tonight’s featured recipe, I threw on my Zydeco cds and started chopping and sautéing. Set it to simmer all day and finished it off with some delicious buttermilk corn bread.
Red Beans and Rice
1 lb. Kidney Beans
1 tomato, diced
Water or vegetable broth
6 small Ham Hocks or one smoked Pork Butt, wash well and pat dry
1 tbsp (or more as desired) of Creole spice, I favor Lucille’s
1/2 lb. of bacon, cut into small pieces
1/2 onion, finely diced
1/4 green bell pepper, finely diced
1 carrot, finely diced*
1 clove garlic, minced
Salt and pepper to taste
6 links andouille sausage
Saucepan or dutch oven, skillet
Thursday Evening Recipe Exchange: Wash Day Beans & RicePost + Comments (45)