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Here is our basic beans and rice recipe. We normally use Red beans but it works well with any dried bean. It even makes Great Yankee beans edible.
Sort and soak the beans overnight. Make sure and use more water than you think you will need.
Ingredients:
Beans
Andouille or other cased sausage
Onion
Bell Pepper
Celery
Garlic
Salt
Pepper
Tony Chachere's Seasoning
Cayenne pepper
Beer
Salt
Pepper
Chopped green onions tops and all
File'
Prep:
Chop one large white onion
Chop one large bell pepper
Chop two stalks celery
Slice sausage into discs about 1/14 inch thick
Cooking:
Heat some bacon grease in a heavy skillet
Add onion, bell pepper and celery and one or two pressed garlic cloves to hot grease.
Saute' until the onions are about half clear
(Enjoy one of the best aromas every created in a kitchen!)
Add the sausage and cook until the sausage begins to curl on the casings (about five minutes).
Remove from heat.
In a large stock pot add the soaked beans, the above mixture, water to cover the beans by at least two inches and a bottle of beer. This is about the best use for Dixie beer that there is. Dark beer is even better. Add about two teaspoons of Tony's. Light your fire and heat the beans to a boil. Let them boil for about five minutes and then turn the down to a simmer. Test for seasoning adjust as needed. I usually add about two tablespoons of ground cayenne, but that is pretty spicy for most people. Simmer the beans until they are done. This takes several hours. Stir them every time you pass the stove. We used to have red beans almost every Monday. Monday was laundry day. Momma would put them on in the morning and they would simmer all day until supper.
About five minutes before serving stir in a tablespoon of file'.
Serve over rice and put chopped green onion on top.
This goes really well with fresh French bread on the side and a cold glass of tea or beer.
Man, I am hungry!
Here is our basic beans and rice recipe. We normally use Red beans but it works well with any dried bean. It even makes Great Yankee beans edible.
Sort and soak the beans overnight. Make sure and use more water than you think you will need.
Ingredients:
Beans
Andouille or other cased sausage
Onion
Bell Pepper
Celery
Garlic
Salt
Pepper
Tony Chachere's Seasoning
Cayenne pepper
Beer
Salt
Pepper
Chopped green onions tops and all
File'
Prep:
Chop one large white onion
Chop one large bell pepper
Chop two stalks celery
Slice sausage into discs about 1/14 inch thick
Cooking:
Heat some bacon grease in a heavy skillet
Add onion, bell pepper and celery and one or two pressed garlic cloves to hot grease.
Saute' until the onions are about half clear
(Enjoy one of the best aromas every created in a kitchen!)
Add the sausage and cook until the sausage begins to curl on the casings (about five minutes).
Remove from heat.
In a large stock pot add the soaked beans, the above mixture, water to cover the beans by at least two inches and a bottle of beer. This is about the best use for Dixie beer that there is. Dark beer is even better. Add about two teaspoons of Tony's. Light your fire and heat the beans to a boil. Let them boil for about five minutes and then turn the down to a simmer. Test for seasoning adjust as needed. I usually add about two tablespoons of ground cayenne, but that is pretty spicy for most people. Simmer the beans until they are done. This takes several hours. Stir them every time you pass the stove. We used to have red beans almost every Monday. Monday was laundry day. Momma would put them on in the morning and they would simmer all day until supper.
About five minutes before serving stir in a tablespoon of file'.
Serve over rice and put chopped green onion on top.
This goes really well with fresh French bread on the side and a cold glass of tea or beer.
Man, I am hungry!
I plan to make this dish this weekend, but I'm not sure I can slice 'em this thin!