New Orleans Recipe - Red Beans and Rice

My paternal grandmother Mata to the red beans and rice at least once a week. I would always be her home for lunch, because they always eat ready too early. My grandmother always believed their beans on the stove for a few hours early and they are ready to eat. Now my grandmother always used, pickled pork. Marinated Pork is always in New Orleans, but sometimes you can not do it outside the state. If you have trouble finding then salted porkwill be replaced with something like ham or ham hocks.

Salt pork is not the same as pickled pork. Some people put in their beans and smoked sausage. My grandmother would not be caught dead with anything but pickled pork in her red beans, but you have to do what you do to have a replacement. The beans will still taste good. Also note, you are they Crisco lard, which is also probably not available everywhere. I think we would replace a tablespoon of vegetable oil, but myGrandmother just turned over in her grave, and I felt her blow me on the back of my head.

Anyway, you get a good heavy pot and she always used Magnalite pots. Even her 2 fingers of water is about 2 cups water to 1 cup of rice. Cooking red beans is like boiling water and then just add the ingredients. One last thing that my grandmother is done to wash the beans under running water in the pot and let them soak for at least 30 minutes before adding ingredients by the stove. Youdo not add salt until after, especially if you pickle pork.

Bon Appetit "

Red Beans and Rice

1 kg of red beans

1 Tbsp. Crisco lard

2 slices of pickled pork

7 or 8 cloves garlic

1 large onion

Black pepper

2 c. Rice

Red beans cook until soft, then add 1 tablespoon Crisco. Scald salted pork to get some of the salt, then add pork beans. Chop onions and garlic and the beans. Season with pepper. Salt is not necessary because thepickled pork. Serve over rice. To cook rice with water, put two fingers over rice and cover to cook. If water from rice, turn fire to low and steam covered with the pot.