Lonnie-S wrote:
Thinkin' of JD today. ... I see why he always made a fuss about it. It was really good.
Good bless, JD. He was a gem.
Thank you Lonnie, he was a gem. One of a kind. And, JD did love his red beans and rice. I wish I'd cooked them for him more often.
With a little doctoring (like adding good sausage and the trinity, and some Crystal Hot Sauce) the Zaterans isn't a bad effort for novices. I know natives that use it in a crunch.
Traditionally, this is a Monday dish. Monday was laundry day and cooking beans required very little attention so that the wife could do the laundry.
Always rinse then soak the beans for at least 6 hours. It is best to use a ham bone when you cook the beans, and of course the Cajun trinity: a chopped onion, a chopped bell (green) pepper, and a couple of stalks of celery, chopped. A couple of cloves of garlic and a good bit of hot sauce are also required. You use just enough water to cover the beans and let them cook until they are almost mushy - a crock pot is a great way to cook them. Cook them on low for a long time. At least all day but, overnight and all day (usually you'll need to add a little water) is even better. To get the right consistency (a thick broth) take about a cup of beans and mash them up. Then stir them back in to the beans. It helps as a thickening agent. Add the sausage about an hour before serving so the sausage doesn't get overcooked.
If your grocery store has Camellia red beans, those are best to use, and Crystal Hot Sauce is the best cayenne seasoning.
Give it a try, and enjoy in JD's honor!
Hugs,
Gayle