I don't eat red beans and rice, but this is how I make the dish for Johnny and the girls.
A sweet lady in NOLA gave me this recipe when Johnny and I made one of those spur of the moment trips from Hattiesburg when he was at USM in 1993. We stayed in the French Quarter at some dive of a place and this is what the little old lady served us for lunch. We ate and visited with her and she scribbled the recipe in my journal. I found the little baby doll sundress I wore when I married Johnny on that trip. Ah, the memories!
Soak 16 ounces of dark kidney beans over night. Drain off the water and add fresh (it takes about 8 cups to cover the beans, but eyeball it). Cover the pot and put on for a slow boil for one hour. Add water as needed. (So mind your pot!) Add the following to the pot and cook for another 30 minutes on low heat: 1 pound smoked sausage (we use Conecuh), 1 teaspoon chili powder, 3 tablespoons tomato paste, 1 teaspoon garlic powder, 1 teaspoon salt, 3 bay leaves, and red pepper to taste.
Serve over your favorite white rice. We use Zatarain's. And with a big ole slice of sweet corn bread.
A sweet lady in NOLA gave me this recipe when Johnny and I made one of those spur of the moment trips from Hattiesburg when he was at USM in 1993. We stayed in the French Quarter at some dive of a place and this is what the little old lady served us for lunch. We ate and visited with her and she scribbled the recipe in my journal. I found the little baby doll sundress I wore when I married Johnny on that trip. Ah, the memories!
Soak 16 ounces of dark kidney beans over night. Drain off the water and add fresh (it takes about 8 cups to cover the beans, but eyeball it). Cover the pot and put on for a slow boil for one hour. Add water as needed. (So mind your pot!) Add the following to the pot and cook for another 30 minutes on low heat: 1 pound smoked sausage (we use Conecuh), 1 teaspoon chili powder, 3 tablespoons tomato paste, 1 teaspoon garlic powder, 1 teaspoon salt, 3 bay leaves, and red pepper to taste.
Serve over your favorite white rice. We use Zatarain's. And with a big ole slice of sweet corn bread.
