May 05, 2022 Show
The New Orleans Tradition of Red Beans & Rice"In New Orleans, red beans are a Monday classic. My Mother really did do the wash on Monday. It was an all day affair for her. She played the soap operas on our floor model radio. While she cooked, washed and ironed, the background sounds of the heart wrenching stories and adventures of Stella Dallas and others filled the house. And, the whole while I’m sure she prayed that it wouldn’t rain. Heaven forbid if it rained. The mad scramble began - Momma pulling the clothes off the line and I would be behind her picking up the socks and undies that fell to the ground. Clothes pins flying and baskets piled high meant the entire house was covered with the fresh starched dresses, skirts and more. A lot of work. That really does explain why this dish is so important to the Monday culture. You can leave it and go. Also, no matter if you were rich or poor, uptown or downtown, we all were eating red beans on Monday. Red beans, the classic way, cooked all day is one of the best dishes of New Orleans and truly ties us together." –Harriet Robin, author of Across the Table Traditional Red Beans & Rice RecipeThis recipe is reprinted from our Across the Table cookbook written by Anne Leonhard and Harriet Robin. Ingredients
Browse all of our Red Beans & Rice Products. Procedure
Hint: Soak your beans on the countertop overnight. Cover with enough water (about 4 inches) to make sure there is enough water to allow the beans to soak completely covered. If you have a gas stove, never soak the beans on the stove. That little bit of heat from the pilot light will heat the beans just enough and potentially sour them. Avoid this, so you don’t have to toss the beans! Hint: I do not salt the beans until they’ve cooked at least 1 hour. If you use a particularly salty meat you can almost avoid the salt altogether. Also in Recipes
Chicken & Sausage Gumbo RecipeJuly 05, 2022 For native New Orleanians, eating gumbo is a way of life. When I was growing up, the only gumbo we had was seafood gumbo. Then, in the 1970s, a Cajun chef named Paul Prudhomme came to town. Cajun food took the city by storm from that point on. Continue Reading
Bananas Foster RecipeApril 05, 2022
The bananas are cooked in a bubbling pan of dark brown sugar, butter, rum, banana liquor, and cinnamon and served over ice cream in this deliciously simple–yet elegant–dessert. Continue Reading
Joe's Stuff DipFebruary 13, 2022 Joe’s Stuff is the New Orleans School of Cooking’s original season blend. We find that it’s the perfect mix of spices to add flavor to any dish. It’s used in most of our recipes here at the school, and we especially love it for Joe’s Stuff Dip. Use this dip recipe for holiday parties, tailgates, or any other event. Continue Reading
Where’s the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity. Notes about this recipe
You must Create an Account or Sign In to add a note to this book. Reviews about this recipeHow do you cook red Ragin Cajun beans?Enjoy our easy prep version of this Cajun Classic - simply add 10 cups of water to beans and seasoning packet. Bring to a boil then reduce to simmer on low heat for 2-2.5 hours until beans are tender (directions on bag). Optional: Add 1 pound of sliced Andouille or Cajun Sausage or ham.
What goes with red beans and rice?What to Serve with Red Beans and Rice (12 Cajun Sides). Andouille Sausage.. Cornbread.. Fried Chicken.. Fried Pork Chops.. Coleslaw.. Collard Greens with Bacon.. Fried Green Tomatoes.. Corn on the Cob.. How long to boil soaked beans?Drain soaked beans and transfer to a large pot. Cover by 2 inches with cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. Reduce heat, cover and simmer, gently stirring occasionally, until beans are tender, 1 to 1 1/2 hours.
|