Pete's Red Beans And Rice
Published in: Tallahassee Democrat
1 pounds dry red kidney beans
2 slice salt pork
1 cup chicken broth
4 cup water
1/2 cup olive oil
1/2 teaspoons ground red pepper
2 Tbsps. bacon drippings
2 large onions -- chopped
2 bay leaves
1 teaspoons Cajun seasoning (Zatarain's or Tony Chachere's)
Salt and pepper to taste
Chopped green onions -- for garnish
In a large sauce pan, fry salt pork in bacon drippings. While pork is
frying, add chopped onions, and saute for about 3 minutes. Add
chicken broth and let hits mixture simmer for another 3 minutes. Add
washed red beans and stir for 2 minutes. Add water, olive oil, bay
leaves and other seasonings. Bring to a boil. Lower heat to a simmer
and cover saucepan. Cooked covered for about 2 hours. Remove cover
and simmer for another hour or longer, until beans are soft and
creamy. Stir frequently to avoid sticking and scorching. Serve over
hot, fluffy rice. Sprinkle chopped green onions on top.
Note: It's important to start out with plenty of liquid (it may
appear to be too much) because the beans will swell up as they absorb
the liquid. If the beans start to look dry during the cooking
process, add water. If you wish to double the recipe (for 2 lbs.
beans), it's not necessary to double all ingredients. Just make sure
the beans are covered with about 3 inches of liquid when you first
bring the mixture to a boil.
To make a complete simple Cajun meal, cook some Andouille sausage on
the grill and serve alongside beans. Or cut it in slices and brown in
a skillet, then add to the beans.
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