All Mixed Up Red Beans and Rice
MAKE
RV I S 8 SE
All Mixed Up Red Beans and Rice BY SAM MERLOTTE
I was seventeen years old and running scared; could you blame me? My parents abandoned me, I had nothin’ to eat and no one to turn to, and no clue what was happenin’ to my body. So with my luck, the one house I broke in to was Maryann’s. She was sexy as all get out and when she asked me into her bed, hell, of course I went. But you never get somethin’ for nothin’ in this world, and while she claims to forgive the $100,000 I stole, I just want her to finish up her order, red beans and rice included, and get the hell outta my bar. For good.
1 POUND.......................... DRIED RED KIDNEY BEANS, RINSED AND SORTED 2 TABLESPOONS................ BACON FAT OR VEGETABLE OIL 1 CUP............................... CHOPPED ONION ½ CUP.............................. CHOPPED GREEN BELL PEPPER ½ CUP.............................. CHOPPED CELERY 1 TEASPOON..................... SALT ½ TEASPOON.................... CAYENNE PEPPER ¼ TEASPOON.................... FRESHLY GROUND BLACK PEPPER 2 . . ................................... BAY LEAVES 8 OUNCES. . ....................... BOILED HAM, CUBED 8 OUNCES. . ....................... SMOKED SAUSAGE, SUCH AS ANDOUILLE OR KIELBASA, CUT INTO ¼-INCH-THICK SLICES 4 OUNCES. . ....................... SALT PORK, CHOPPED COOKED RICE.................... FOR SERVING 2 TABLESPOONS................ MINCED GREEN ONION (GREEN PART ONLY) 2 TABLESPOONS................ MINCED FRESH FLAT-LEAF PARSLEY
NGS
Put the beans in a bowl and add water to cover by about 2 inches. Let soak overnight at room temperature. Drain the beans and set aside. Heat the bacon fat in a large, heavy pot over medium-high heat. Add the onion, bell pepper, celery, salt, cayenne, and black pepper and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the bay leaves, ham, sausage, and salt pork, and cook, stirring, until the meat is lightly browned, 5 to 6 minutes. Add the beans and enough water to cover them by about 1 inch. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the beans are tender, about 2 hours. Add more water if the mixture becomes dry and thick. With the back of a wooden spoon, mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, until the mixture is creamy and the beans are very soft, 30 to 45 minutes more. Add more water if it becomes too thick. The mixture should be soupy, but not watery. Discard the bay leaves. Serve the beans over the rice and garnish with green onion and parsley.
MAKE
RV I S 8 SE
All Mixed Up Red Beans and Rice BY SAM MERLOTTE
I was seventeen years old and running scared; could you blame me? My parents abandoned me, I had nothin’ to eat and no one to turn to, and no clue what was happenin’ to my body. So with my luck, the one house I broke in to was Maryann’s. She was sexy as all get out and when she asked me into her bed, hell, of course I went. But you never get somethin’ for nothin’ in this world, and while she claims to forgive the $100,000 I stole, I just want her to finish up her order, red beans and rice included, and get the hell outta my bar. For good.
1 POUND.......................... DRIED RED KIDNEY BEANS, RINSED AND SORTED 2 TABLESPOONS................ BACON FAT OR VEGETABLE OIL 1 CUP............................... CHOPPED ONION ½ CUP.............................. CHOPPED GREEN BELL PEPPER ½ CUP.............................. CHOPPED CELERY 1 TEASPOON..................... SALT ½ TEASPOON.................... CAYENNE PEPPER ¼ TEASPOON.................... FRESHLY GROUND BLACK PEPPER 2 . . ................................... BAY LEAVES 8 OUNCES. . ....................... BOILED HAM, CUBED 8 OUNCES. . ....................... SMOKED SAUSAGE, SUCH AS ANDOUILLE OR KIELBASA, CUT INTO ¼-INCH-THICK SLICES 4 OUNCES. . ....................... SALT PORK, CHOPPED COOKED RICE.................... FOR SERVING 2 TABLESPOONS................ MINCED GREEN ONION (GREEN PART ONLY) 2 TABLESPOONS................ MINCED FRESH FLAT-LEAF PARSLEY
NGS
Put the beans in a bowl and add water to cover by about 2 inches. Let soak overnight at room temperature. Drain the beans and set aside. Heat the bacon fat in a large, heavy pot over medium-high heat. Add the onion, bell pepper, celery, salt, cayenne, and black pepper and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the bay leaves, ham, sausage, and salt pork, and cook, stirring, until the meat is lightly browned, 5 to 6 minutes. Add the beans and enough water to cover them by about 1 inch. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the beans are tender, about 2 hours. Add more water if the mixture becomes dry and thick. With the back of a wooden spoon, mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, until the mixture is creamy and the beans are very soft, 30 to 45 minutes more. Add more water if it becomes too thick. The mixture should be soupy, but not watery. Discard the bay leaves. Serve the beans over the rice and garnish with green onion and parsley.
RV I S 8 SE
All Mixed Up Red Beans and Rice BY SAM MERLOTTE
I was seventeen years old and running scared; could you blame me? My parents abandoned me, I had nothin’ to eat and no one to turn to, and no clue what was happenin’ to my body. So with my luck, the one house I broke in to was Maryann’s. She was sexy as all get out and when she asked me into her bed, hell, of course I went. But you never get somethin’ for nothin’ in this world, and while she claims to forgive the $100,000 I stole, I just want her to finish up her order, red beans and rice included, and get the hell outta my bar. For good.
1 POUND.......................... DRIED RED KIDNEY BEANS, RINSED AND SORTED 2 TABLESPOONS................ BACON FAT OR VEGETABLE OIL 1 CUP............................... CHOPPED ONION ½ CUP.............................. CHOPPED GREEN BELL PEPPER ½ CUP.............................. CHOPPED CELERY 1 TEASPOON..................... SALT ½ TEASPOON.................... CAYENNE PEPPER ¼ TEASPOON.................... FRESHLY GROUND BLACK PEPPER 2 . . ................................... BAY LEAVES 8 OUNCES. . ....................... BOILED HAM, CUBED 8 OUNCES. . ....................... SMOKED SAUSAGE, SUCH AS ANDOUILLE OR KIELBASA, CUT INTO ¼-INCH-THICK SLICES 4 OUNCES. . ....................... SALT PORK, CHOPPED COOKED RICE.................... FOR SERVING 2 TABLESPOONS................ MINCED GREEN ONION (GREEN PART ONLY) 2 TABLESPOONS................ MINCED FRESH FLAT-LEAF PARSLEY
NGS
Put the beans in a bowl and add water to cover by about 2 inches. Let soak overnight at room temperature. Drain the beans and set aside. Heat the bacon fat in a large, heavy pot over medium-high heat. Add the onion, bell pepper, celery, salt, cayenne, and black pepper and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the bay leaves, ham, sausage, and salt pork, and cook, stirring, until the meat is lightly browned, 5 to 6 minutes. Add the beans and enough water to cover them by about 1 inch. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the beans are tender, about 2 hours. Add more water if the mixture becomes dry and thick. With the back of a wooden spoon, mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, until the mixture is creamy and the beans are very soft, 30 to 45 minutes more. Add more water if it becomes too thick. The mixture should be soupy, but not watery. Discard the bay leaves. Serve the beans over the rice and garnish with green onion and parsley.
MAKE
RV I S 8 SE
All Mixed Up Red Beans and Rice BY SAM MERLOTTE
I was seventeen years old and running scared; could you blame me? My parents abandoned me, I had nothin’ to eat and no one to turn to, and no clue what was happenin’ to my body. So with my luck, the one house I broke in to was Maryann’s. She was sexy as all get out and when she asked me into her bed, hell, of course I went. But you never get somethin’ for nothin’ in this world, and while she claims to forgive the $100,000 I stole, I just want her to finish up her order, red beans and rice included, and get the hell outta my bar. For good.
1 POUND.......................... DRIED RED KIDNEY BEANS, RINSED AND SORTED 2 TABLESPOONS................ BACON FAT OR VEGETABLE OIL 1 CUP............................... CHOPPED ONION ½ CUP.............................. CHOPPED GREEN BELL PEPPER ½ CUP.............................. CHOPPED CELERY 1 TEASPOON..................... SALT ½ TEASPOON.................... CAYENNE PEPPER ¼ TEASPOON.................... FRESHLY GROUND BLACK PEPPER 2 . . ................................... BAY LEAVES 8 OUNCES. . ....................... BOILED HAM, CUBED 8 OUNCES. . ....................... SMOKED SAUSAGE, SUCH AS ANDOUILLE OR KIELBASA, CUT INTO ¼-INCH-THICK SLICES 4 OUNCES. . ....................... SALT PORK, CHOPPED COOKED RICE.................... FOR SERVING 2 TABLESPOONS................ MINCED GREEN ONION (GREEN PART ONLY) 2 TABLESPOONS................ MINCED FRESH FLAT-LEAF PARSLEY
NGS
Put the beans in a bowl and add water to cover by about 2 inches. Let soak overnight at room temperature. Drain the beans and set aside. Heat the bacon fat in a large, heavy pot over medium-high heat. Add the onion, bell pepper, celery, salt, cayenne, and black pepper and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the bay leaves, ham, sausage, and salt pork, and cook, stirring, until the meat is lightly browned, 5 to 6 minutes. Add the beans and enough water to cover them by about 1 inch. Bring to a boil, reduce the heat to medium-low, and simmer, uncovered, stirring occasionally, until the beans are tender, about 2 hours. Add more water if the mixture becomes dry and thick. With the back of a wooden spoon, mash about half of the mixture against the side of the pot. Continue to cook, stirring occasionally, until the mixture is creamy and the beans are very soft, 30 to 45 minutes more. Add more water if it becomes too thick. The mixture should be soupy, but not watery. Discard the bay leaves. Serve the beans over the rice and garnish with green onion and parsley.
