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| FEATURED
RECIPES Babyback Ribs 
My Lemon
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LINKS to SOME FAVORITES:
Cheesecake for a Special Occasion Toni's Holiday Dinner |
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CORDI'S
RED BEANS AND RICE
Well, I love Cordi and wanted to celebrate our reunion. We are doing that and we are letting you in on our celebration. Because she is such a great cook, I asked Cordi to share some of her fine cooking with my web visitors.
She has graciously provided this great recipe which happens to be a favorite of hers. Thank you for sharing Cordi.
This dish is a Louisiana
favorite. Every Monday in New Orleans is "Red Beans and Rice Day". The addition of
Smoked Sausage originated in the southern section of Louisiana. The Red Beans are delicious
with or without the addition. Cordi says, "I have received rave reviews from my guests for
this recipe. Try it, I'm sure you will rave too".
INGREDIENTS:
Cooking the Beans:
Soak red beans overnight, or about 6 hours, in enough water to cover all beans. After this soak, drain
water, then cover with fresh water. Let beans remain in this water until ready to cook.
The Cooking Utensil: You may use a Boiling Pot or a Crock
Seasonings:
1. Clean smoked neck bones (there is a brain stem
that runs down the neck of the pig). When the bones are chopped, the stem can be
found in the channel-like opening. Remove it!
2. Boil the bones until they are 1/2 of the way tender, using enough water to cover.
Through the boiling period, maintain this level of water.
3. Add the chopped onions, bell pepper, celery and minced garlic.
4. Add salt, black pepper, chili powder, bay leaves and paprika.
5. Drain water from the beans, add to pot and cover with lid. Cook at medium heat
for twenty minutes.
6. Reduce heat to simmer and cook until the beans are 2/3 tender. Be sure to
taste for seasoning. Add more salt if necessary.
7. Meanwhile, slice the Hillshire Smoked Sausage in 1" to 2" pieces. Place
in a baking pan in a 300 degree oven for about 30 minutes. Drain off and discard the fatty liquid.
Add the sausage to the pot of beans and neck bones.
8. Continue to cook until the beans are fully tender when pierced with a fork. Skim off all
visible fat.
Cordi says, "I prefer this method because it is so easy. I place ALL of the ingredients in a five-quart crock pot about 11:00 P.M., set the temperature on HIGH, then go to bed. The aroma will wake you up early the next morning".
If your use this method, follow the same procedure for soaking the beans and cleaning the smoked
neck bones.
The measurements will vary according to the size of your crock pot.
Obviously, if you have a smaller crock pot, you cannot use the full pound of beans or as many smoked neck bones or
much smoked sausage.
SO, here is what to do: Place ALL ingredients and seasonings in the
crock pot EXCEPT the smoked sausage, add water to cover, adjust heat level to HIGH, cover with the lid, and go
about your business! This method will take approximately 7 - 8 hours.
Use the same procedure for baking the smoked sausage and add to the
crock pot about 1 hour before you expect your beans to be fully done. Do not forget to taste throughout the
cooking process.
Cordi swears by UNCLE BEN'S INSTANT RICE PACKETS, because they are ready in a flash. However, the says, "use whatever rice that you prefer".
Nutritional Information Per Serving: 10 Servings
Calories:
601 Carbohydrates: 77 gm Fat: 17 gm Cholesterol: 59 gm
Protein: 33 gm Sodium: 732 mg Fiber: 13 gm Calcium: 138
mg
Iron: 4 mg Vitamin A: 2073 IU Vitamin C: 31 mg
Percentage of Calories from Fat: 26%
Percentage of Calories from Protein: 22%
Percentage of Calories from Carbohydrates: 52%
