I have a friend who is in New Orleans today...Ash Wednesday...his (I think and at least) 40th Mardi Gras. For real. And one of the things we research and save is...the best recipe. For whatever dish or food or selection it is but, we want the best recipe.
(This is going to be really hard to post because Cat on a Hot Tin Roof, the real one with Paul Newman and Elizabeth Taylor, is on. And these might be the two most beautiful people God ever put on this planet and it's hard not to watch them together.)
Red beans and rice is the dish of poor people in Louisiana, on Monday wash day. They took the leftover Sunday ham and put it in a pot with some red beans and let it cook all day, while they washed clothes in a cast iron pot over an open fire. True story.
So in keeping with the spirit of things...keep it simple. Good and simple.
Red Beans & Rice
1 bag red beans
1 large onion
Cooked ham...literally cut off the scraps from the bone, before you cook white beans w/it!
Garlic...I use chopped from a jar, a big scoop
2 bay leaves
One of the things I've realized with people who have...issues...with their food is that beans? Put 'em in the pan, cover them with water and bring them to a boil. Let sit for an hour and then DRAIN OFF THE WATER. That's where the digestion-dissenting things are. Recover with fresh water. Bring to a boil again and cook for an hour. Then...add the chopped onion and garlic, the ham and sausage (cut into your preferance of dice) and the bay leaves. Cook on really low heat, what you're doing here is melding flavors, and every now and then while the beans are simmering use a spoon to mash beans against the side of the pan.
When you have this lovely, thick, soupy mix...salt and pepper to taste and add Worcestershire.
Cook sticky rice. The Big Boy likes jasmine rice; rinse it, cook it and it comes out in sticky clumps. Put some in a bowl, spoon the red beans and rice over. Serve with french bread...RE THE ARTISAN BREAD I love!!!! and life doesn't get any better.