MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Satchmo's Autograph * New Orleans Red Beans & Rice Categories: Pork, Vegetables, Rice, Beans Yield: 4 Servings 1/2 lb Dried red (kidney) beans or +=OR=+ 30 oz (2 cans) red kidney beans 4 sl Bacon 1 c Chopped, cured ham 1/2 lb Andouille sausage; 1/2" pcs 1 Ham bone at least 4" long +=OR=+ 1 Ham hock (preferred - UDD) 2 md Onions; chopped 1 lg Bell pepper 1/2 c Chopped celery 2 cl Garlic; pressed 1 ts Dried thyme 1/2 ts (ea) salt & ground pepper 1 Bay leaf 3 Roma tomatoes; chopped 2 c Chicken or pork broth 1 tb Red wine vinegar, Balsamic - vinegar, or lemon juice 1 ts Trappey's hot sauce 1 1/2 c Uncooked white rice MMMMM------------------NONTRADITIONAL GARNISHES----------------------- 1/4 c Chopped green onions 2 lg Jalapenos; seeded, chopped 2 Roma tomatoes; 1/2" chunks * the estimable Louis Armstrong signed his autograph "Red beans and ricely yours". About the meats. None of these quantities are set in concrete. You can add more of any, or leave any out. But try to get a ham hock. -- UDD About the bacon. Although it adds flavor, it is here mainly for the oil needed to brown the meats and cook the trinity. You can skip it and just use 2 tb of butter or lard. If you do skip the bacon, use a ham hock instead of the ham bone so you can get that smoky flavor. About the sausage. There is no exact substitute for good andouille, so make a serious effort to find some. If you can't use a smoked sausage such as kielbasa and add a little more hot sauce. About the cured ham. You can buy a cured ham steak and chop it up or just use leftover ham from Easter. OPTIONAL SEASONINGS: Some folks like to add cumin and/or chilli spice, parsley is common, and cilantro is often used. Decide which you will use. If you plan to use dried beans, follow the instructions there for soaking them. Don't discard the soaking liquid. It's got good stuff in it. Set both the beans and the liquid aside. In a 4 qt pot, cook the bacon over medium high heat. Just before it is crispy, add the sausage and ham, and brown them. Add the onions, bell pepper, celery, garlic, bay leaf, thyme, salt, and black pepper & stir occasionally until the vegetables are limp, scraping all the brown bits off the bottom of the pan. Add 2 cups of the bean soaking water, the tomatoes, broth, vinegar, hot sauce, bacon, beans, and the ham bone or ham hock. Crank up the heat, bring everything to a boil and back it down to a simmer. Let it simmer, uncovered, until the beans are tender, about 2-3 hours. If it gets too thick, add some of the water drained from the beans, or add broth, or just plain water. After about 2-3 hours, when the beans are tender, and most of the liquid has been absorbed, with a ladle or a large spoon, mash about 20% of the beans against the bottom or side of the pot. Remove the bay leaves and pork bones and toss them. Taste and adjust the salt, vinegar, and hot sauce to your preference. Turn to low. If you're using fresh chopped peppers, now's the time to add them. Spoon the rice in the center of a plate, top with the stew, and garnish. SERVE WITH: A green salad, baguette, and Abita beer from New Orleans. Makes: Enough to serve 4 people about 2 cups each. Notes: The beans should soak at least 6 hours or you can let them go up to 12 hours. Everything else takes about 40 minutes to prepare and 3 hours to cook. If there is any left over, you can just dump the beans and rice together in the fridge. When it is time to reheat you can refry with a little oil in a pan, and add a little water. I like to brighten the flavors with fresh peppers, tomato, onion, and maybe a splash of lemon juice. From: http://www.amazingribs.com Uncle Dirty Dave's Kitchen MMMMM