Yummm, what better than a big pot of red beans served over rice! Yeah, I’ve got some cooking right now. Here’s my recipe, sort of.
First, soak a pound, more or less, of medium red beans in water overnight.
At the moment, I’m sautéing a couple of links from a package of American-made Polish sausage (expensive) that I managed to find at E-Mart. Unfortunately, it’s not anything like that favorite of Cajun cooking, (my father’s side of the family is Cajun), Andouille sausage, but it’ll have to do. Added to that is a small, chopped ham steak and a couple of strips of chopped, Korean-made hickory-smoked bacon (supposedly) for that smoky, salty flavor. All in all, these three meats work pretty well.
When that’s about ready, I’m gonna throw in a couple of small chopped onions, a green, red and/or yellow bell pepper or two and cook until tender. Then I need to put in some garlic — I like lots — some Korean red pepper powder to taste, (cayenne is also good, but I don’t have any) and some Tabasco sauce, which is fairly prevalent here. Use your own judgment on that; I mainly add it for the special taste it provides, not especially for the heat factor. I also like to add a few chopped jalapenos (also easily found) for some extra kick — probably not really kosher Cajun, but to each his or her own. 🙂
Now, drain the beans (I’ve read that draining the soak water cuts down on the flatulence factor) and add to the mixture, cover with fresh water, add some bay leaves and thyme or what-not, and simmer the whole mess for several days . . . ummm, . . . well, for a few hours, at least. Serve over freshly-cooked rice garnished with some parsley and you’ve got a real treat.
Anyway, it’s cooking now, and you should smell it! Can you smell it? Heaven. Enjoy.
P.S. If you’re ever in Bangkok, Thailand, and you’re hankerin’ for some real Cajun food, be sure to pop in to Bourbon Street, a superb Louisiana-style restaurant serving great Cajun cuisine.