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Farm Kitchen:  Red Beans and Rice  |
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Georgia
True Blue Farmgirl
92 Posts
Angie
ballwin
mo
USA
92 Posts |
 Posted - Feb 17 2009 : 12:31:11 PM
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Since it is Mardi Gras week i wanted to make some red beans and rice. But I would like to make it from scratch and not a box. I have some left over shrimp I would like to work in. So if anyone has a recipe they would like to share I would appreciate it. Thanks!!! and Happy Mardi Gras!
dreamer |
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Linda Houston
True Blue Farmgirl
538 Posts
Linda
Lake Charles
Louisiana
USA
538 Posts |
Posted - Feb 17 2009 : 5:04:03 PM
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Being from La, we cook red beans and rice all the time. I do not have any receipe that includes shrimp...I have seperate shrimp receipes if you would like for me to share let me know'''''''
Red beans and Rice: (feeds 5-6)
1# package of dry kidney beans
1-2 White onions or (yellow which ever you like)--chopped
1# of well seasoned sausage ---(We have cajun sausage down here and I am not familair with any other because my family always shipped my sausage to me
bag of White Rice (Not instant)---I cook the medium grain rice--Cook rice according to the directions--about 4-5 c. cooked rice
1) soak beans over night
2) Next AM drain beans and put in large pot---cover with 3-4 inches water (check while cooking to be sure water has not cooked out)
3) Add chopped onion, black papper, red pepper, salt, and any other seasonings you like
4) cut sausage in links and add to beans
5) bring to boil and set to cook on low-medium fire. 1-2 hours.
6) cook rice while beans are cooking
serve and enjoy
There are several farmgirls from down here and they may have a better , CLEARER recipe...If you need help please get back to me...Enjoy our state holiday
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Contrary Wife
True Blue Farmgirl
2164 Posts
Teresa Sue
Tekoa
WA
USA
2164 Posts |
Posted - Feb 17 2009 : 5:08:22 PM
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So the sausage is in links and you leave it whole, mixed in with the rice and beans? It sure sounds yummy.
Teresa Sue
Farmgirl Sister #316
Planting Zone 3
"Learn the rules so you know how to break them properly." The Dalai Lama |
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Linda Houston
True Blue Farmgirl
538 Posts
Linda
Lake Charles
Louisiana
USA
538 Posts |
Posted - Feb 18 2009 : 07:19:51 AM
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| I slice the sausage in about 1 1/2 inch links--a good mouth full. I hope you all enjoy this. |
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Linda Houston
True Blue Farmgirl
538 Posts
Linda
Lake Charles
Louisiana
USA
538 Posts |
Posted - Feb 18 2009 : 07:31:58 AM
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I thought you might enjoy the story behind the red beans and rice in Louisuiana.
Monday in New Orleans was "Wash Day". which was an all day affair with warming the water in the black pots over the outside fire, washing the clothes by hand, and etc. So the women of the house would soak their red beans the night before and begin cooking them while they washed the household's clothes. When she completed her task , dinner was ready for the family. |
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twzlrwho
True Blue Farmgirl
199 Posts
christina
dewitt
va
USA
199 Posts |
Posted - Feb 18 2009 : 08:19:35 AM
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This thread is a little taste of home for me. I was born in LA and raised in MS. I miss my Mardi Gras and the king cakes mmmmm. This is also making me a little hungry lol.
My secret ingredient for beans and rice is Tony's, but it's hard to find in some places.
Work like you don't have to, love like you've never been hurt, and dance like nobody is watching :) |
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K-Falls Farmgirl
Chapter Leader
2096 Posts
Cheryl
Klamath Falls
Oregon
USA
2096 Posts |
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twzlrwho
True Blue Farmgirl
199 Posts
christina
dewitt
va
USA
199 Posts |
Posted - Feb 18 2009 : 08:55:45 AM
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only the most delicious cake ever..lol...they are made of dough and not batter, with or without filling(usually cream or jelly), shaped in a circle and iced with 3 colors green purple and yellow (for mardi gras of course) they also have a little plastic baby in them. If you get the piece with the baby you're next to bring the cake. Well at least that's how we did it. I think there is another meaning behind the baby but I'm not sure.
Work like you don't have to, love like you've never been hurt, and dance like nobody is watching :) |
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twzlrwho
True Blue Farmgirl
199 Posts
christina
dewitt
va
USA
199 Posts |
Posted - Feb 18 2009 : 09:02:56 AM
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Here is Emeril Lagasse's recipe, it's amazing!
King Cake
Ingredients
* 1/2 cup warm water (105 to 115 degrees)
* 2 packages dry yeast
* 2 teaspoons sugar
* 4 to 5 cups flour
* 1/2 cup sugar
* 2 teaspoons salt
* 1 teaspoon ground nutmeg
* 1 teaspoon grated lemon rind
* 1/2 cup warm milk (105 to 115 degrees)
* 1/2 cup melted unsalted butter, cooled
* 5 egg yolks
* 1/2 cup finely chopped candied citron
* 1 pecan half, uncooked dried bean or King Cake Baby
Glaze:
* 2 cups sifted powdered sugar
* 2 tablespoons lemon juice
* 2 tablespoons water
* Purple, green and gold sugar crystals
Directions
Preheat the oven 350 degrees. Combine the warm water, yeast and 2 teaspoons sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. Combine the 4 cups of flour, 1/2 cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic (about 10 minutes). Place the dough in a well-greased bowl. Turn once so greased surface is on top.
Cover the dough and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch the dough down and place on a lightly floured surface. Sprinkle with the citron and knead until the citron is evenly distributed. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal. Place a well-greased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.
Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors. Cut into the cake and hope you do not get the baby.
Work like you don't have to, love like you've never been hurt, and dance like nobody is watching :) |
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Sandra K. Licher
True Blue Farmgirl
1106 Posts
Sandra
Horseshoe Bend
Arkansas
1106 Posts |
Posted - Feb 18 2009 : 11:42:15 AM
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How cool! I only know Zataran's red beans and rice in a bag and it too salty for me. I've always wanted to find a REAL recipe for them. Thank you for sharing and for putting in the King Cake recipe too. When is the date for Mardi Gras? IS it one day or a whole week? I've always wanted to go and was going to go down the year of Katrina.....it's all in the timing! I am from the North originally but noticed I am eating lots more cornbread and beans since I have come down to AR.....YUMMO!!!!
I think I was Southern in my last life! LOL!
Sam in AR..... "It's a great life if you don't weaken!"
Farmgirl Sister #226
www.farmgirlsam.blogspot.com |
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twzlrwho
True Blue Farmgirl
199 Posts
christina
dewitt
va
USA
199 Posts |
Posted - Feb 18 2009 : 12:31:44 PM
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Fat Tues. is the day before Ash Wednesday, however, it is celebrated with parades for a week or two before hand. Just depends on the area and when they have the parade scheduled for. Some places only have 1 parade and some have several, just depends.
Christina
Work like you don't have to, love like you've never been hurt, and dance like nobody is watching :) |
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Annab
True Blue Farmgirl
2900 Posts
Anna
Seagrove
NC
USA
2900 Posts |
Posted - Feb 20 2009 : 05:54:54 AM
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OHHHHH this is perfect!
a good friend brought back some cajun sausage. A LOT! And I'm lookin for a good gumbo or other tasty creole recipe.
I know about the red beans, so will any dry red bean work?
I'd slow cook these all day and perhaps soak the night before
happy mardi gras!
(and i second Georgia, all the pre processed foods are waaay too salty) |
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Georgia
True Blue Farmgirl
92 Posts
Angie
ballwin
mo
USA
92 Posts |
Posted - Feb 20 2009 : 1:17:22 PM
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Thanks everyone for all of the responces. I have been out of town. But I am going to soak my beans tonight for tomorrow! I think I will buy a King Cake from the store to go along with the red beans and rice!
dreamer |
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Sandra K. Licher
True Blue Farmgirl
1106 Posts
Sandra
Horseshoe Bend
Arkansas
1106 Posts |
Posted - Feb 20 2009 : 1:48:40 PM
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Well....I went and got my red beans today to soak tonight for tomorrow. I found some (would you beleive) Johnsonville "New Orleans" sausage...that's the closest I could come and I also got organic brown rice to try and be healthier...we'll see how it goes. I can't wait for tomorrow....red beans and rice AND it will be my first baking day with my Mary Jane sourdough! Wish me luck!
Sam in AR..... "It's a great life if you don't weaken!"
Farmgirl Sister #226
www.farmgirlsam.blogspot.com |
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bohemiangel
True Blue Farmgirl
2087 Posts
Bridget
Ligonier
pa
USA
2087 Posts |
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Sandra K. Licher
True Blue Farmgirl
1106 Posts
Sandra
Horseshoe Bend
Arkansas
1106 Posts |
Posted - Feb 20 2009 : 3:12:12 PM
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Hey....now there's a thought! Anyone have a recipe for those beignets? Might as well go all the way New Orleans style!
Sam in AR..... "It's a great life if you don't weaken!"
Farmgirl Sister #226
www.farmgirlsam.blogspot.com |
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Sandra K. Licher
True Blue Farmgirl
1106 Posts
Sandra
Horseshoe Bend
Arkansas
1106 Posts |
Posted - Feb 21 2009 : 2:47:55 PM
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Okay...the beans are 'a cookin' on the stove! They smell wonderful too! Thanks so much for the recipe Linda!
Sam in AR..... "It's a great life if you don't weaken!"
Farmgirl Sister #226
www.farmgirlsam.blogspot.com |
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Kelly Wall
True Blue Farmgirl
430 Posts
Kelly
Apison
TN
USA
430 Posts |
Posted - Mar 26 2009 : 11:43:11 AM
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Do you think this recipe would work in a crock pot? I made the best pinto beans in my crock pot last week. I don't like to leave the stove on when I'm not home. Thanks
Kelly
Farmgirl #238 |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
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Bellepepper
True Blue Farmgirl
1207 Posts
Belle
Coffeyville
KS
USA
1207 Posts |
Posted - Mar 26 2009 : 2:26:24 PM
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Alee, with all those beans, you might want to try my Grandpa's pinto bean recipe. It took me years to figure out how he made them. Cook your pinto beans using your fav way. Soak, fast soak or no soak. An hour before your beans are ready, add a potato. Chop larger than dice. Add 1 carrot sliced in coins. Then a small amt of chili powder. (2 tsp?) Just a hint of flavor. Remember, you are not making chili. That was the part that I couldn't figure out until one day I was making chili and beans at the same time and stired them with the same spoon. That one day was 50 years ago at a time when chili powder was only used for making chili. Most of the herbs and spices that we use everyday were never even heard of here in KS.
Woops, almost forgot. Put in a chopped onion when starting your beans. Season with ham hock. Grandpa's didn't have any meat in it so I think he used bacon grease. Yummy bacon grease. |
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Annab
True Blue Farmgirl
2900 Posts
Anna
Seagrove
NC
USA
2900 Posts |
Posted - Mar 27 2009 : 4:09:55 PM
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Made my first crock pot of red beans and andouille. A friend brought some back from Mississip last month. I cooked jasmine rice and added this when the beans were finished.
And actually ended up cooking the beans over a course of 3 days! They held up ok, the sausage was tender and the lot was soo tasty I ate it for breakfast a few times! |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
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Kelly Wall
True Blue Farmgirl
430 Posts
Kelly
Apison
TN
USA
430 Posts |
Posted - Mar 29 2009 : 1:53:22 PM
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Alee, Here's my recipe I found in Family Circle Mag:
Soak 1 lb beans over night in water, rinse and drain, Put in large pot and add 6 cups hot water, 2 Tbls oil, 2 teaspoons onion powder, 1/4 tsp. garlic salt, 3 small chicken bouillon cubes and 1/4 tsp pepper. Heat to boiling, then simmer 30 minutes or until tender, now I mixed all this up and put them in my crock pot on low for about 6 hrs. They were the best ever, especially with cornbread!
Enjoy!
Kelly
Farmgirl #238 |
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Farm Kitchen: Red Beans and Rice |
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Red Beans and Rice
