Post by kpolk on Nov 30, 2009 16:14:32 GMT -5
This recipe if from a character that runs one of the cooking forums I belong to. He would fit in well with some of the characters on this board. I have cooked this recipe and it is some good stuff.
Cap's Red Beans And Rice
Howdy, Folks
This is my recipe for the traditional Cajun/Creole dish called red
beans and rice. It is very close to the homeboy dish they cook down
in Gator Country and on the Texas side of the Sabine river where i
live. Having Cajun roots, I was lucky enough to be raised on this
kind of good cooking! For the folks that are not used to spicy
food, you may want to cut back the Cajun spice* to 1 tsp, taste that
then go from there.
You can cook this on top the stove, or in a Dutch oven in coals, or
(like I'm doing) inside a CrockPot. If your cooking Dutch, I would
suggest pre-soak overnight on the beans to cut down the cooking time.
If you're gonna use a CrockPot-I would suggest at least the 4 1/2
quart to 5 quart size-cause this makes a pretty good sized batch.
1 pound dried red beans, or pinto beans
7 to 8 cups water (start with 7 cups)
1 pound Kielbasa, or other smoked sausage-cut into 1/4 inch pieces
1/4 pound salt pork, or hog jowl-diced
1 large bunch green onions-chopped (green tops and all)
1/4 cup fine diced celery
1 big bell pepper-seeded, stemed, and chopped
1 rounded -tablespoon onion powder (not salt)
1 tbl dried parsley flakes
1/2 tsp -rounded garlic powder (not salt)
1/4 Tsp black pepper
1/4 to 1/2 tsp crushed dried red chili flakes
--------------------------------------------------------------
about a tablespoon Cajun spice, or to taste (after cooked)
-------------------------------------------------------------
throw all this in a pot and set to simmer-on the CrockPot-set to high
simmer about 3 to 3 1/2 hours (stove top) or about 5 to 5 1/2 hours-
Crockpot on high--or keep cooking till the beans are very soft and
making their own gravy.
Take out a cup or so of cooked beans, and mash them-then return to
pot, just before done cooking add your favorite Cajun spice-I like
Tony's or Nu Nu's-I will add about a tablespoon of spice-this might
be to spicy for you-so add a tsp, and adjust from there.
Serve in a big bowl with a pile of steamed rice in the middle of the
bowl, along with chopped onions, and jalapenos--and maybe some cold
beer, or buttermilk to drink.
That's it! Mighty good stuff!
Copyright 1999 by Phil Mahan
Cooking with Da Cap'n
*Cooking note:
While there are many Cajun spice blends available today, very few
are worth using. I have tried just about all of them and the ones I
think make the grade, are: Tony's , Nu Nu's and the new Zaterains
Cajun spice.
Cap's Red Beans And Rice
Howdy, Folks
This is my recipe for the traditional Cajun/Creole dish called red
beans and rice. It is very close to the homeboy dish they cook down
in Gator Country and on the Texas side of the Sabine river where i
live. Having Cajun roots, I was lucky enough to be raised on this
kind of good cooking! For the folks that are not used to spicy
food, you may want to cut back the Cajun spice* to 1 tsp, taste that
then go from there.
You can cook this on top the stove, or in a Dutch oven in coals, or
(like I'm doing) inside a CrockPot. If your cooking Dutch, I would
suggest pre-soak overnight on the beans to cut down the cooking time.
If you're gonna use a CrockPot-I would suggest at least the 4 1/2
quart to 5 quart size-cause this makes a pretty good sized batch.
1 pound dried red beans, or pinto beans
7 to 8 cups water (start with 7 cups)
1 pound Kielbasa, or other smoked sausage-cut into 1/4 inch pieces
1/4 pound salt pork, or hog jowl-diced
1 large bunch green onions-chopped (green tops and all)
1/4 cup fine diced celery
1 big bell pepper-seeded, stemed, and chopped
1 rounded -tablespoon onion powder (not salt)
1 tbl dried parsley flakes
1/2 tsp -rounded garlic powder (not salt)
1/4 Tsp black pepper
1/4 to 1/2 tsp crushed dried red chili flakes
--------------------------------------------------------------
about a tablespoon Cajun spice, or to taste (after cooked)
-------------------------------------------------------------
throw all this in a pot and set to simmer-on the CrockPot-set to high
simmer about 3 to 3 1/2 hours (stove top) or about 5 to 5 1/2 hours-
Crockpot on high--or keep cooking till the beans are very soft and
making their own gravy.
Take out a cup or so of cooked beans, and mash them-then return to
pot, just before done cooking add your favorite Cajun spice-I like
Tony's or Nu Nu's-I will add about a tablespoon of spice-this might
be to spicy for you-so add a tsp, and adjust from there.
Serve in a big bowl with a pile of steamed rice in the middle of the
bowl, along with chopped onions, and jalapenos--and maybe some cold
beer, or buttermilk to drink.
That's it! Mighty good stuff!
Copyright 1999 by Phil Mahan
Cooking with Da Cap'n
*Cooking note:
While there are many Cajun spice blends available today, very few
are worth using. I have tried just about all of them and the ones I
think make the grade, are: Tony's , Nu Nu's and the new Zaterains
Cajun spice.