I love New Orleans so I will post photos from time to time of one of my favourite Louisiana Cities!
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| French Market circa 1900's |
Ingredients
2 lbs.red beans
2 lbs.smoked pork sausage, sliced
1/2 lb. of bacon, sliced
1 onion, chopped
1 bell pepper, chopped
salt and black pepper
Cajun and Creole Seasoning blend
Fill a stock pot half full of water. Wash beans in a colander. Add red beans, onion, bell pepper, sausage and bacon; add salt and pepper. Add Creole and Cajun Seasoning (optional). Stir. Cook on high heat until it comes to a boil. Lower heat to medium low. Simmer approximately 1 hour until the beans are soft and the gravy is thick. Stir often. Season to taste while simmering.
Serve over steamed rice.
Monday was "WASH" day; when clothes were hand cranked through a roller to squeeze the water out and washing machines and tubs of water were on the back porch...this was an all day affair with families...so a pot of beans was put on the stove and simmered all day. Tuesday was ironing day!
2 lbs.smoked pork sausage, sliced
1/2 lb. of bacon, sliced
1 onion, chopped
1 bell pepper, chopped
salt and black pepper
Cajun and Creole Seasoning blend
Fill a stock pot half full of water. Wash beans in a colander. Add red beans, onion, bell pepper, sausage and bacon; add salt and pepper. Add Creole and Cajun Seasoning (optional). Stir. Cook on high heat until it comes to a boil. Lower heat to medium low. Simmer approximately 1 hour until the beans are soft and the gravy is thick. Stir often. Season to taste while simmering.
Serve over steamed rice.
Monday was "WASH" day; when clothes were hand cranked through a roller to squeeze the water out and washing machines and tubs of water were on the back porch...this was an all day affair with families...so a pot of beans was put on the stove and simmered all day. Tuesday was ironing day!
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