Red Beans and Rice

[Bold Soul]

Found Mama's recipie and have been cooking deez shits since 2am. Stirred the pot and WHOA! Mother's love, baybeeee!!!

Don't have her bean pot, though (got sold after the funeral). Have to season my own cast iron pots and skillet - it'll be twenty years before they're finally right.

Got the rice cooker waiting and I just might make cornbread too, goddamn. Ah, the staples of poverty feel so good on your ribs.

[ July 21, 2003, 12:10 PM: Message edited by: Bold Soul ]

[GROOVE VICTIM]

graemlins/thumbsup.gif


Ain't nothin like our mother's old cast iron pots and pans. You never want to make these joints squeaky clean, let'm be black as night with decades of flavor!!!!!

[mdpm99]

Best way to eat is right out of the pot on the table....no?

smile.gif

d

[Number Two]

Ohhhhh! You know we Louisiana people LOVE red beans and rice! Monday is the day to eat it. Around here we called monday "wash day" and that was the choice of food. If you ever decide to cook some red beans and rice,get ya'self some good andolle' or tasso sausage. I've had some with chicken gravy over it. Maybe a pinch of file' and then I just pour Louisiana hot sauce all over that shit. Mmmmmmmmm mmmmmmm! Goodyah!

[ July 21, 2003, 01:37 PM: Message edited by: Walter Jones ]

[Fletch]

I normally don't eat anything New Orleanian outside of New Orleans. Red Beans and rice and bread pudding being two of them.

But if you got the recipe on point, more power to ya.

I believe you gotta get the rue down to a tee. It's gotta stick to the pot, to a point where it "burns just a teenie bit" on the bottom of the pot. Peace.

[mhd]

man, i can almost smell 'em in my mind

[kev]

My mouth is watering just reading this thread. Damn you all!

[Prince HiFi]

Booker T & the MGs: Red Beans and Rice (STAX, US) --> FIERCE instrumental organ cut, 7" b-side only.

HiFi

[imported_Gman]

Just post the damn recipe already graemlins/cussing.gif

-G smile.gif

[D J 1 3 8]

This thread made me get rice and beans (and tostones) for lunch. Las Brisas Del Caribe on Broome & Broadway! It ain't the hood but it will do in a pinch.

[The Buddy Love Show]

get down!!!!!!

[Number Two]

Click here (http://www.jfolse.com/fr_rouxs.htm) to make a roux several ways. Click here (http://www.jfolse.com/fr_seasoniron.htm) to season a pot. Click here (http://www.maisondemandeville.com/newweb/redbeans.htm) for a red beans and rice recipe. Peace.

[Bold Soul]

This is the recipie I modified from Mama's classic...

2 1lb bags of small/medium red beans (the large don't cook up as well)

1 whole white onion, diced

1 average sized green pepper, diced

1 average sized red pepper diced

4 cloves minced garlic

3/4 lb of the smoked meat of your choice (a smoked turkey drumstick or turkey necks work very well, but even the most righteous of righteous folks know smoked ham hocks are the shit)

1 - 2 tablespoons of Lawry's Seasoned Salt

Rinse the beans and search for debris (i.e. pebbles or the occasional lentil that snuck in at the farm). SOAK them in water on a large pot on the stove for at least 12 hours. Measure the water the old folks way - the water should be above the beans by at least half a finger. Dried beans love to soak up water so you may have to add some occasionally, depending on if you have air conditioning or not ;) .

Soaking aids in the cooking process - the harder the bean is prior to cooking, the more likely you'll get firm beans - you want a really thick, stew-like base instead.

Add all the other ingredients aside from the smoked meat and heat covered on a medium flame. Once you can smell the onions, peppers and garlic throughout the room, add the smoked meat, cover and turn the flame down as far as it will go.

Clean the house, do your laundry or edit your film (as it were) and check on the beans as they simmer for the next six to eight hours (AH YEA). Watch the water level so that it maintains a low simmering boil. Add a cup here or there if it seems to get too low. Stir occasionally - but the more you stir, the more the beans split and make that wonderful thick consistency.

In the home stretch (the final two hours) don't add any more water and stir regularly until, once you turn them shits off - AAAAAAHAHHHHHHHHHH YEAAAAAAAAAH!

Resist the urge to eat them, turn the flame off, put the lid back on and go find something to do for another few hours.

Later for dinner, combine with some cornbread (Jiffy Mix get's you shot around here, playa), fried chicken wings and a big bottle of Louisiana Hot Sauce. Oh yea, if you need a vegetable and you don't have any okra around, make a salad.

One bite and you know how the black man and woman stayed alive in the US through the past two and one half centuries.

Mother's love, yall.

[Bold Soul]

Originally posted by Walter Jones:
Click here (http://www.jfolse.com/fr_rouxs.htm) to make a roux several ways. Click here (http://www.jfolse.com/fr_seasoniron.htm) to season a pot. Click here (http://www.maisondemandeville.com/newweb/redbeans.htm) for a red beans and rice recipe. Peace. Wonderful link!

[Number Two]

Did you check out the rest of the recipes? (http://www.maisondemandeville.com/newweb/recipes.htm)

[MyNia]

Since I got plenty of time on my hands these days I will have to give the recipe a try. Thanks for posting this ;)

[imported_Gman]

Originally posted by Bold Soul:
This is the recipie I modified from Mama's classic...

2 1lb bags of small/medium red beans (the large don't cook up as well)

1 whole white onion, diced

1 average sized green pepper, diced

1 average sized red pepper diced

4 cloves minced garlic

3/4 lb of the smoked meat of your choice (a smoked turkey drumstick or turkey necks work very well, but even the most righteous of righteous folks know smoked ham hocks are the shit)

1 - 2 tablespoons of Lawry's Seasoned Salt

Rinse the beans and search for debris (i.e. pebbles or the occasional lentil that snuck in at the farm). SOAK them in water on a large pot on the stove for at least 12 hours. Measure the water the old folks way - the water should be above the beans by at least half a finger. Dried beans love to soak up water so you may have to add some occasionally, depending on if you have air conditioning or not ;) .

Soaking aids in the cooking process - the harder the bean is prior to cooking, the more likely you'll get firm beans - you want a really thick, stew-like base instead.

Add all the other ingredients aside from the smoked meat and heat covered on a medium flame. Once you can smell the onions, peppers and garlic throughout the room, add the smoked meat, cover and turn the flame down as far as it will go.

Clean the house, do your laundry or edit your film (as it were) and check on the beans as they simmer for the next six to eight hours (AH YEA). Watch the water level so that it maintains a low simmering boil. Add a cup here or there if it seems to get too low. Stir occasionally - but the more you stir, the more the beans split and make that wonderful thick consistency.

In the home stretch (the final two hours) don't add any more water and stir regularly until, once you turn them shits off - AAAAAAHAHHHHHHHHHH YEAAAAAAAAAH!

Resist the urge to eat them, turn the flame off, put the lid back on and go find something to do for another few hours.

Later for dinner, combine with some cornbread (Jiffy Mix get's you shot around here, playa), fried chicken wings and a big bottle of Louisiana Hot Sauce. Oh yea, if you need a vegetable and you don't have any okra around, make a salad.

One bite and you know how the black man and woman stayed alive in the US through the past two and one half centuries.

Mother's love, yall. Hey Bold, thanks for the recipe http://deephousepage.com/smilies/chefico.gif

[Alanda Marquette from DiscoLadyLand]

Hey Bold you Momma was definitely from the south. Right? My grandma gave me a similiar recipe some years ago. I think I will cook some tomorrow, that's my laundry day :D

[Bold Soul]

Originally posted by DiscoLady:
Hey Bold you Momma was definitely from the south. Right? My grandma gave me a similiar recipe some years ago. I think I will cook some tomorrow, that's my laundry day :D Rosalita was Creole and Sicilian - basically two kinds of crazy. She could mix good black curses with italian - "Vaffanculo, and go tell yo' mama if you don't like it, asshole!" Shit was hilarious.

Born in Gary, moved to Chi when she was five, but her entire tribe came in from Louisiana and settled on the west side of Chicago...right where they belonged with the other crazy country muthafukas (sorry yall, couldn't resist graemlins/rofl.gif )

Shit - starting to miss the crib again. Btw - had company last night. An entire pot of beans and I got one bowl. Shit - I cook like I like to see a muthafuka eat!

[Alanda Marquette from DiscoLadyLand]

Originally posted by Bold Soul:
</font><blockquote>quote:</font><hr />Originally posted by DiscoLady:
Hey Bold you Momma was definitely from the south. Right? My grandma gave me a similiar recipe some years ago. I think I will cook some tomorrow, that's my laundry day :D Rosalita was Creole and Sicilian - basically two kinds of crazy. She could mix good black curses with italian - "Vaffanculo, and go tell yo' mama if you don't like it, asshole!" Shit was hilarious.

Born in Gary, moved to Chi when she was five, but her entire tribe came in from Louisiana and settled on the west side of Chicago...right where they belonged with the other crazy country muthafukas (sorry yall, couldn't resist graemlins/rofl.gif )

Shit - starting to miss the crib again. Btw - had company last night. An entire pot of beans and I got one bowl. Shit - I cook like I like to see a muthafuka eat! </font>[/QUOTE]Creole and Sicilian? From the West Side? graemlins/scared.gif graemlins/rofl.gif You mean to tell me you cooked a pot of beans and only got to enjoy one bowl? Don't you know how to pre-company stash? graemlins/rofl.gif