Here's a traditional Creole Red Beans and Rice recipe straight out of New Orleans. Email us at firstname.lastname@example.org if you have any questions about the recipe.
1) Rinse beans thoroughly and sort through them to find any pebbles (I've never found one, but they do make it into some bags, and you don't want to bite down on one!). Put the beans in a large bowl, and cover the beans with at least 4 inches of water. Soak for 8 hours.
2) Prepare your ingredients (chop your meat and vegetables)
3) Put a large thick pot on the stove (I use an 8 quart Dutch oven) on high heat (or medium high if that makes you more comfortable).
4) Slice pickled pork into big chunks. Brown every side of pork. Remove to a bowl.
5) Add sausage to pot and brown. Once it has a good browned color, remove and put in the bowl of pork.
6) Add onions, bell pepper, celery and some olive oil if necessary. Sprinkle them with a pinch of salt. Saute until onions are translucent. Once translucent, add garlic and saute a few more minutes.
7) Drain your beans and add them to the pot along with the sausage and pickled pork.
8) Add chicken stock, water, and bay leaves. Bring pot to a boil. Add the salt and Salt Free Creole Seasoning and stir well. Boil for 30 minutes, stirring occasionally.
9) Skim the thick bubbles/film that gather on the surface and discard to a bowl.
10) After it has boiled for 30 minutes, put it to a simmer. Cover the pot with a top, leaving an inch of open space to let the dish vent. Simmer for 90 minutes, stirring occasionally.
11) Take a small spoonful of beans to taste that they are done cooking. Once they are done, add parsley and a couple dashes of white vinegar, stir well.
12) If the beans are already creamy, then taste and make any adjustments (usually just keep adding a pinch of salt until it tastes right). If you want the beans to be creamier, scoop out a cupful and continuously mash until they are pure bean cream. Then add back to the pot and stir.
13) Serve over long grain white rice.
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