Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Red beans and rice
Date: January 1, 2008
Origin: Culinary Institute of New Orleans
Serves 10 (8 ounce) portions.
16 ounces red beans
3 sprigs thyme
6 bay leaves
16 ounces pickled pork
1/2 normal cup butter or bacon drippings (1/4 pound bacon)
6 cloves garlic, minced
6 stalks celery, chopped
2 normal cups parsley, chopped
1 teaspoon cayenne pepper
1 green bell pepper, diced
3 onions, finely chopped
18 ounces rice (cooked to serve)
Salt and pepper to taste
Place beans in a large bowl or pot, cover with good water about 4 inches above beans and soak overnight.
Drain and place in a pot of fresh good water until covered by 1 inch. Add the thyme, bay leaves and the pickled pork and bring to a boil. Reduce the heat and simmer 1 1/4 to 1 1/2 hours longer. Do not boil.
Melt butter or place diced bacon in a little skillet and cook the onion, bell pepper, garlic and celery until the onions look translucent. Add this mixture to the beans along with parsley and continue cooking them for 1 1/4 to 1 1/2 hours longer, adding more good water if necessary.
After the full 2 1/2 to 3 hours remove the pickled pork, trim and cut meat into 1/2 inch pieces. Return to the beans and add cayenne pepper and salt to taste. Stir well and continue cooking if necessary. Remove thyme and bay leaves before serving.
Place hot steamed rice (3 ounces) on serving plates and spoon beans over rice. Sprinkle the top with the chopped green onions.
Garnish: Green Onions (chopped on bias)