Mmmmmm... food

[pat]

I made red beans and rice tonight, using the Emeril/Food Network recipe. I didn't have tasso, but I *did* have enough bacon grease (I've started saving bacon grease in the fridge after we cook bacon, so I can cook with it sometimes), ham, and I used ham stock which I made last week from the remains of the Easter ham. I used organic red kidney beans from Whole Foods, and used the "quick soak" method: rinse beans, cover with cold water, boil for seven minutes, then let sit covered for four hours. Discard rinse water and cook.

Oh.My. Goodness.

My family has an unreasoning prejudice against beans -- which is great, means more for me. It's sort of on the salty side (probably too salty for many people) due to the ham stock, but full of flavor and richness.

Yum. My stomach is happy.

Help!:The Beatles:1

Comments

[klwalton.livejournal.com]

I love using the small red beans (Whole Foods sells these also); they cook up a little more tender and creamy than kidney beans, I think.

Mmmmmmmm... red beans and rice. Must obtain ingredients.