Yield: 6 Servings
|1 tablespoon||Olive oil|
|½ cup||Diced bacon|
|1½ cup||Chopped onions|
|¼ cup||Chopped green bell peppers|
|1 tablespoon||Minced garlic|
|6 ounces||Sliced andouille sausage|
|1 small||Smoked ham hock (5-6 oz)|
|2 cups||Dried red kidney beans; soaked overnight|
|1 teaspoon||Creole seasoning|
|1 teaspoon||Worcestershire sauce|
|2 quarts||Basic chicken stock|
|1½ cup||Cooked long-grain white rice; warm|
|6 tablespoons||Chopped green onions|
These recipes are dedicated to the memory of Chef Buster Holmes, whose Buster Holmes' Bar and Restaurant in the French Quarter defined what New Orleans Red Beans and Rice are all about. Chef Buster died on Monday, February 28, 1994, at the age of 89. From _Emeril's _New_ New Orleans Cooking_ by Emeril Lagasse and Jessie Tirsch, 1. Heat the oil in a large heavy pot over high heat. Add the bacon and saute for 2 minutes. Add the onions, bell peppers, garlic, bay leaves, andouille, and ham hock and cook, stirring, for 2 minutes.
2. Add the beans and cook for 2 minutes. Stir in the Creole seasoning, Worcestershire sauce, and the stock, and bring to a boil. Reduce the heat to medium and cook for 1 hour, stirring occaisionally. Add the salt, cover the pot, and cook for 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
3. To serve, ladle a generous cup of the soup into each of 6 bowls. Top each serving with ¼ cup rice and sprinkle each with 1 tablespoon of the green onions. Makes 7 cups, 6 hearty first-course servings.
(EDWARD J. BRANLEY)
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .