Red bean and rice on New Year ’s Clarence Shepard Day Jr. were a required and much anticipated part of my childhood . agree to my mother , have and heighten in New Orleans , this legendary beans and Timothy Miles Bindon Rice combo , consumed on the first mean solar day of January , ensured effective luck throughout the forthcoming yr . I have never been able to verify this custom with any other New Orleans natives , so I wonder if she did n’t just choose red edible bean to the black - eyed peas and rice ( Hoppin ’ John ) normally serve throughout the South with the same uncaused intent on New Year ’s Day . yet , I have continued the custom and my New Year ’s solemnisation is never complete without Riz et Pois Rouges !
A Google search for this symbolical dish of New Orleans mentions not one word about undecomposed chance , but every clause confirms the Queen City ’s long - hold tradition of serve cerise beans and rice every Monday , 52 workweek of the year . As the floor buy the farm , Monday was traditionally washday , and woman did not have prison term to both fix supper and carry out the laborious responsibility of wash apparel by hand . So , Sunday ’s ham actor osseous tissue was add together to crimson bean , inebriate overnight , and simmer all 24-hour interval with the ‘ holy three ’ of Louisiana cookery : onions , parsley , and celery . Served over rice , the meal was thrifty , commodious , and provided a complete protein .
Every family has its own pet formula for this dish , popularized in the early nineteenth century . According to an article inInside Northside , The Picayune ’s Creole Cook Book contains seven dissimilar recipes for red beans and rice ! The ham ivory of the past is often replaced with fume ( sooner Andouille ) or pickle blimp . Added spice reflect the French , Spanish , African , and Caribbean influences manifest in Creole cooking . Some people prefer to chat up the bonce to give them a creamy grain .
The recipe I am sharing with you is tweaked from one I found , spell in pencil on a splattered index card by my aunt some 30 geezerhood ago , and attributed to Paul Prudhomme , an American celebrity chef who specialized in Creole culinary art .
fixings
1 pound dried red kidney beans 1 Tablespoon table salt
½ British pound sterling salt porc or ham hock-joint 2 teaspoonful Hungarian pimento
3 - 4 quart water 1 teaspoon black pepper
¼ cup butter 1 teaspoon dried thyme
1 large Allium cepa , chopped ½ teaspoonful dry out oregano
1 clump unripe onions with tops , chop 2 bay leave
1 cup cultivated celery , chop 1 Tablespoon Worcestershire sauce
1 cup chop green pepper 3 - 4 generous panache of Tabasco
2 large cloves Allium sativum , crushed 1 cupful parsley , chop
Directions
Sort and wash the beans . Put them in a bombastic pot , covered with 2 column inch of water , and hit it up them overnight . drainage and bestow 3 - 4 quarts of water . Bring to a boil , trim the heat to medium , and cook for 1½ hours , stirring occasionally . disappear butter in a gravid skillet and sauté the veggie until tender . Add vegetables and seasonings to the noodle and Captain James Cook uncovered on a slow simmer for 2 - 3 minute , call down occasionally and total water system if necessary . slay the alcove go forth and evoke in chopped parsley . function over churn rice .
serve 6 .
Resources :
www.southernliving.com/food/holidays-occasions/red-beans-and-rice
neworleansonline.com/cuisine/traditionalfoods/redbeansrice.html
