Monday, February 8, 2010

Secrets Revealed...

My darling husband's Daddy made the BEST red beans and rice. I know he was leading the line around Heaven last night singing "When the Saints Go Marching In" just like he did at our Rehearsal Dinner almost 15 years ago!

I made Papa's Red Beans and Rice for DH in celebration of the Superbowl and to remember DH's amazing Daddy. DH said that cooking those red beans really spoke love to him! He also said that they are even better the second day as the flavors become even stronger. I'm going to do y'all a favor and share the recipe. Shhh, don't tell y'all.....

Papa's Red Beans & Rice
According to Miss Tootie, "You don't fool with time on Mardi Gras. You just stick everything together in one big ole pot, and the easier the better. You're too busy having a good time to worry about cooking, but at the same time you do need something substantial to eat." Well, I'll be.

1 pound dried red kidney beans, washed and sorted (We like the Louisiana kidney beans best. They are called Camellia red beans.)

2 quarts cold water
2 medium yellow onions, peeled & chopped (about 1 cup)
2 med sized green pepper, seeded & chopped
2 stalks celery, minced (I used more than this)
(Cooks should note that the Holy Trinity of Cajun cooking is chopped onions, green peppers, and celery)
1/4 pound smoked ham, minced. My father in law used a ham hock from Honey Baked Ham and some leftover pieces of their ham. You can also use andouille sausage. The best comes straight from Louisiana.
2 tsps. salt (or more if you prefer)
1/4 to 1/2 tsp. cayenne pepper
1/8 tsp. black pepper
3 Tbs. thinly sliced green onion
3 Tbs. minced Italian parsley
2 1/2 cups uncooked rice, cooked according to directions

Place beans in a very large kettle and add water. Cover & soak overnight. Next day, add onions, green pepper, celery, ham or andouille sausage, salt, cayenne pepper, and black pepper to the beans and their soaking water, bring to boiling over high heat; lower heat so that liquid ripples gently. Cover; simmer 2 1/2 hours. Uncover, stir well, turn heat to lowest point and cook uncovered about 2 1/2 to 3 hours longer, stirring now and then, until beans are very soft and mixture is about the consistency of chili. Stir in green onions and cook, uncovered, 10 minutes, then mix in parsley and cook for 10 minutes more, stirring frequently. Dish up the red beans and rice separately and put out big bowls so everyone can help himself to as much rice as he wants; ladle the red beans on top. ENJOY!


The Hayden Family said...

Okay...yum yum yum to the yum yum. Printed the recipe...thank you for sharing!

Seersucker Scrapper said...

Thanks so much for this recipe! I love red beans and rice. And I am ashamed to say, mine are usually Zatarins.

Can't wait to try this!

paige said...

i must give this one a try!
thanks girlie

JMW said...

Mmm, that sounds good! Geaux Saints!

EntertainingMom said...

Mmm... rice, andouille sausage... But must stay away from the salt for a few days. Boy have I overdone it!

I will be certain to make this recipe. I think it will be an instant crowd-pleaser here!

Travelbug Mom said...

Wow - such love put into that recipe! I just had the Lean Cuisine version today - SHAMEFUL! Must do it right, next time! My hubby lived in New Orleans as soon as we graduated college - and my Dad also loved WHEN THE SAINTS COME MARCHING IN.

Eloise said...

Yum! I love red beans and rice and have not had them in a very long time. They would be perfect on these cold nights we have forecasted this week. Thanks for sharing your recipe.

Glad the Saints won!

Marcie said...

YUM! I'm going to make that this week! Thanks AHP! Thanks for your sweet e-mail.

Jo said...

Oooooh, thanks for sharing. I'll be printing this out and serving them this week for sure!


bevysblog said...

Red beans and rice is good any time! Glad you have such a yummy and one that was passed down from such a sweet man.

pink green & southern said...

WOW! Sounds GREAT!!! Thanks for sharing Papa Perry's recipe! And I am glad you used Camellia beans!

Bama Girl said...

Love your recipe! Of course we make homemade red beans & rice here....and ALWAYS use Camellia beans. When we lived up north (you know, Charlotte!) my parents had to bring Camellias and Conecuh and Andoille sausage every time they visited.
Geaux Saints! :-) XOXO

Grateful for Grace said...

OH, yea! I needed a good beans and rice recipe. I grew up in Slidell, La. Where was your fil from?

Who Dat!

AmyRLugo said...

Thank you for sharing your secret family recipe! I'm so excited to try this!

wendy said...

you are way too generous sharin' that recipe!! And just for that I will be bringin' you some red beans and andouille straight from LA!!!