NP - Lundi Gras Red Beans Krewe

[David Morris]

http://www.nola.com/food/index.ssf/2015/04/louis_armstrongs_creole_red_be.html

*Louis Armstrong's Creole Red Beans and Rice*

*Serves 6 or more persons*

1 pound kidney beans

1/2 pound salt pork (strip of lean, strip of fat; slab bacon may be used if
preferred)

1 small can tomato sauce (if desired)

6 small ham hocks or one smoked pork butt

2 onions, diced

1/4 green bell pepper

5 tiny or 2 medium dried peppers

1 clove garlic, chopped

Salt to taste

Use a two-quart pot with cover. Wash beans thoroughly and soak overnight in
cold water. Be sure to cover beans.

To cook, pour water off beans and add fresh water to cover. Add salt pork
or bacon and bring to a boil over full flame in covered pot. Turn flame
down to slightly higher than low and let cook for 1-1/2 hours. Add diced
onions, bell pepper, garlic, dried peppers and salt. Cook for three hours.
Add tomato sauce and cook for 1-1/2 hours more, adding water whenever
necessary. Beans and meat should always be just covered with water (juice),
never dry.

To prepare with ham hocks or pork butts: Wash meat, add water to cover and
let come to a boil in covered pot over medium flame. Cook for 1-1/2 hours
and then add beans (pour water off) and add rest of ingredients to meat.
Cook for 4-1/2 hours. Add water when necessary.

On Tue, Feb 9, 2016 at 11:56 AM, kelber at mindspring.com <
kelber at mindspring.com> wrote:

> Very kewl!
>
> So, can you slip us Louis' red beans and rice recipe?
>
> Laura
>
> *Sent from my Verizon Wireless 4G LTE DROID*
>
>
> David Morris <fqmorris at gmail.com> wrote:
>
> Yesterday, Lundi Gras, I marched my 4th year with the Red Beans Krewe
> (pics to follow soon).  Red beans & rice is a long-time traditional Monday
> dish in New Orleans, so we march the day before Mardi Gras.  My mask was of
> the goddess Kali, fierce(!) drag.  My tits were killer!  Lady Gaga would be
> proud.
>
> Here is a video by our corporate sponsor, Camelia Beans:
>
> https://www.facebook.com/video.php?v=10152609937941231&fref=nf
>
> David Morris
>
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