Red Beans & Rice (mickler) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Dried red kidney beans,
2 cup: Chopped yellow onions,
1 bunch: Of scallions, chopped
3: Or 4 finely sliced cloves of garlic,
1 bunch: Parsley, chopped
3 lbs: Smoked sausage *,
Salt and pepper to taste,
3 quart: Of cold water,
Directions:
* cut into 2 inch lengths (smoked ham or ham bone works fine)
I just made no-fat refried beans last night completely by accident.
I was making this recipe and discovered it in the process.
Soak beans overnight if possible. Drain water and add beans to a
large 8- or 10-quart pot. Then add enough of the cold water to cover
the beans. Add chopped yellow onions and garlic and bring to a boil.
Cook for one hour and add all the other things and more water if
necessary.
Simmer (slight bubbling action) for 2 more hours or until the beans
are soft. Then remove 2 cups of cooked beans without juice and mash
very good. Then return the mashed up beans to the pot and stir into
the mixture. This makes a creamy, thicker gravy. If the beans are
too dry, add enough water to make them like you like them. Good over
boiled rice.
Serves 8.
If youre in New Orleans on a Monday, this is the only thing you can
eat.
From "White Trash Cooking", Ernest Matthew Mickler. Ten Speed Press,
1986. ISBN 0-89815-189-9.
When I got to the point where you take the two cups beans out and
mash em, I put them in the food processor to puree. They came out
smelling and tasting just like refried beans. The texture was a tad
thin, but that could be remedied easily. You could probably even
"re- fry" them in a non-stick skillet to reduce the water content. I
used skin-on ham hocks to make this batch of beans, but you could
easily leave that out and still come up with something close to what
you want, I think.
Posted by Stephen Ceideberg; August 27 1992.
Source from luhu.jp
I just made no-fat refried beans last night completely by accident.
I was making this recipe and discovered it in the process.
Soak beans overnight if possible. Drain water and add beans to a
large 8- or 10-quart pot. Then add enough of the cold water to cover
the beans. Add chopped yellow onions and garlic and bring to a boil.
Cook for one hour and add all the other things and more water if
necessary.
Simmer (slight bubbling action) for 2 more hours or until the beans
are soft. Then remove 2 cups of cooked beans without juice and mash
very good. Then return the mashed up beans to the pot and stir into
the mixture. This makes a creamy, thicker gravy. If the beans are
too dry, add enough water to make them like you like them. Good over
boiled rice.
Serves 8.
If youre in New Orleans on a Monday, this is the only thing you can
eat.
From "White Trash Cooking", Ernest Matthew Mickler. Ten Speed Press,
1986. ISBN 0-89815-189-9.
When I got to the point where you take the two cups beans out and
mash em, I put them in the food processor to puree. They came out
smelling and tasting just like refried beans. The texture was a tad
thin, but that could be remedied easily. You could probably even
"re- fry" them in a non-stick skillet to reduce the water content. I
used skin-on ham hocks to make this batch of beans, but you could
easily leave that out and still come up with something close to what
you want, I think.
Posted by Stephen Ceideberg; August 27 1992.
Source from luhu.jp
Tags
Vegetables