Tuesday, January 4, 2011

Red Beans And Rice

I decided after coming off great red beans and rice at the Delta Café in Tulsa last week, I would try to make my own.

I studied so many recipes this week and really got an education in red beans and rice. Did you know that red beans and rice is traditionally made on Mondays with pork bones left over from Sunday dinner? Anyway, like I always do, I broke tradition and cooked it on Sunday.

I took a little from this recipe and a little from that and was not prepared to love the results as much as I did. I know that the addition of cider vinegar and olive oil at the end was the magic and that was a Jamie Oliver finale.

This was our day after New Years day breakfast – which is now a tradition with leftovers on Monday!

Bon Appetit!

Red Beans and Rice

½ pound red beans, soaked overnight

8 cups water

3 tsp garlic

3 lbs meaty ham hock

2 celery stalks, roughly chopped

1 large onion, chopped

2 Bay Leaves

2 tsp thyme

1 tsp cracked red peppers

½ tbsp oregano

½ tsp pepper

1 – 14 oz can peeled plum tomatoes, diced

Cider vinegar

Olive oil

Cover the soaked beans with water. Add vegetables and spices. Bring to a boil and cook 5 minutes. Turn the stove down to simmer, cover the pan and cook 2 ½ hours.

Take the meat out. Discard rind and bones. Shred and put back in the pan.

Serve with rice. Season with salt and pepper, a little splash of cider vinegar and a drizzle of olive oil.