POPS’ FAVORITE DISH
Creole Red Beans (Kidney)
And Rice
by Louis and Lucille Armstrong
WHAT YOU WILL NEED
(Use 2 qt. pot with cover)
1
pound Kidney Beans
½
pound Salt Pork (Strip of lean, strip of fat)
(Slab Bacon may be used if preferred)
1
small can of tomato sauce (if desired)
6
small Ham Hocks or one smoked Pork Butt
2
onions diced
¼
green (bell) pepper
5
tiny or 2 medium dried peppers
1
clove garlic, chopped
Salt to taste
HOW TO PREP
Wash beans thoroughly, then soak over night in cold water. Be
sure to cover beans. To cook, pour water off beans, add fresh
water to cover. Add salt pork or bacon, let come to a boil over
full flame in covered pot.Turn flame down to slightly higher than
low and let cook one and one-half hours. Add diced onions, bell
pepper, garlic, dried peppers and salt. Cook three hours. Add
tomato sauce, cook one and one-half hours more, adding
water whenever necessary. Beans and meat should
always be just covered with water (juice), never
dry. This serves 6 or more persons.
To prepare with Ham Hocks or Pork Butts:
Wash meat, add water to cover and let
come to a boil in covered pot over medium
flame. Cook one and one-half hours.
Then add beans (pour water off),
add rest of ingredients to meat.
Cook four and one-half
hours. Add water when
necessary.
RECIPE,
try me!
What a Wonderful World It Will Be at the Satchmo Summerfest,
July 31
st
-August 3
rd
in New Orleans. Sponsored in part by Rouses Markets.
Red Beans
and
Ricely Yours!
the
Gulf Coast
issue
