Gotcha'! Bet you're going to be singing that tune all day long. What can I say about Red Beans and Rice, except "why didn't I make it before now?". I happen to love a good pot of homemade baked beans, but this recipe has a whole different flavor.
I used a recipe from Simply Recipes www.simplyrecipes.com then adapted it to suit our personal tastes. Download Red Beans and Rice We like really spicy food and of course meat...alot of meat. I also used the ham bone left from the baked ham earlier in the week and added some diced ham too. I cooked this in a large cast iron pot, a new favorite pot that GMan gave me for my birthday. I'm so spoiled! According to Simply Recipes, it should take a total of 2-1/2 hours to cook. It took mine another hour plus, so judge accordingly. If you have a pressure cooker it would be just the ticket. Come to think of it, I'll be trying it that way myself in the future. Don't know why I didn't think of it before, and it certainly would have made sense today since the temperature topped out at 90 F. The beans weren't the only thing that was hot in our house - the kitchen was hotter.
Honestly, I think this would be better made a day before you plan to serve it to allow the flavors to develop. That is if you can stand to wait. Personally I don't have that much willpower. Take the leftovers to work for lunch and the aroma from the microwave will likely cause a riot in the lunchroom.
It is spicy, but stick to your ribs kind of food and great with a really cold beer. It would be even better with a hunk of fresh cornbread or some buttermilk biscuits. Ohhh - buttermilk biscuits with lots of butter. Mmmmm!
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