On 2/12/2011 7:37 PM, zxcvbob wrote:
> George Shirley wrote:
>> On 2/12/2011 5:14 PM, Melba's Jammin' wrote:
>>> Tara mentioned them.
>>> I'm not all that familiar with the dish‹educate me.
>>> Is that the main course? What's a typical side?
>>> What are the critical components?
>>
>> Loosyanna red beans and rice are typically made with the trinity,
>> celery, onion, bell pepper; and sausage, or tasso, or andouille, or
>> one of the other speciality meats used for such things. Generally
>> served over rice and eaten as a main dish. Possible sides I have seen
>> are cornbread; potato salad; or a green salad. At least that's the way
>> it's made in this part of Loosyanna.
>>
>> Many restaurants in this area serve red beans and rice on Wednesday
>> for the noon meal and those restaurants mostly have all the business
>> they can handle on that day.
>
>
> I sometimes add a crushed chipotle pepper instead of sausage or hamhocks
> and make it vegetarian. Typical seasonings are thyme, basil, and garlic
> (plus the trinity.)
I have never met a Cajun that was a vegetarian. Guess there might be
some but folks I know want some meat in their beans.
>
> Use small red beans, not kidney beans. I also doctor-up canned blackeyed
> peas this way and eat them with rice.

Red beans around here are large kidney beans, haven't seen any
restaurants using the small red beans. My Mom always used pinto beans,
don't remember eating any kidney beans until I came to Louisiana.
>
> This would be a good use for the smoke pork neckbones they sell at Cub
> Foods.
>
> Bob
Smoked meat of any kind is good in beans.