Monday, October 1, 2007

Theme Week:Nola: Red Beans & Rice Monday

Eating red beans and rice on a Monday is a old tradition in Louisiana. In almost every restaurant around the city of New Orleans the spicy dish is either a Monday special, or a staple menu item. The tradition started with leftover bones or ham hock from Sunday dinner which were reused on Monday to season a pot of beans.

Red beans are usually served with andouille sausage, but we had it last night, and I wanted to make something different. So last night I was browsing a blog I have just found, and fell in love with, and the red beans were paired with fried pork chops. Immediately, I knew what I was serving along side my red beans.

Although I used my own recipe for red beans, I'll have to give this one a try. The pork chops were great, even though I made a few minor adjustments. Thanks Danno!
Red Beans and Rice
  • 1 lb dry kidney beans soaked over night
  • 2 stalks celery
  • 1 med. onion finely chopped
  • 1/2 green pepper chopped
  • 4 colves garlic minced
  • 2 tbs. fresh thyme chopped
  • 3 tbs. bacon drippings or other fat
  • 1 1/2 Tbs. Tony Chachere's cajun seasoning
  • 1 tsp. cayenne pepper
  • 2 basil leaves
  • 2 Tbs. chopped flat leaf parsley
  • 1 tsp. dried basil
  • 2 tsp. fresh ground pepper
  • 1 ham hock (about 1/2 lb)
  • 8 cups chicken stock

Heat bacon drippings in a stock pot over medium heat. Add the trinity (celery, onions, bell pepper) and saute until onions are soft. Add garlic, bay leaves, pepper, thyme, parsley, basil, cayenne and cajun seasoning and saute about 3 minutes more. Add beans, stock and ham hock and let come to a boil. Let boil about 5 minutes, and turn down to simmer about 2 1/2 hours.

If beans are not creamy enough for you take about 1 1/2 cups out and mash. Return to pot and cook for 10 minutes more. (you can cook longer to get the same results, but I am usually to hungry to wait!) Serve with steamed rice and a sprinkling of parsley.

Fried Pork Chops

  • 4 1/2" thick bonless center cut pork chops
  • 1 cup butter milk
  • seasoning rub (I used equal amounts of cayenne, paprika, pepper, salt, basil, garlic powder and onion powder)
  • AP flour
  • Oil for frying
Rub pork chops with seasoning rub on both sides. Cover and put in refridgerator for 1/2 hour. Take pork out and cover with butter milk for another 1/2 hour (longer is better if you can). Remove chops from butter milk and dredge in flour. Heat oil over medium heat and fry about 4-5 minutes per side.


Anonymous said...

Try adding a tablespoon or so of ground savory to that recipe. It's an often overlooked spice that is part of traditional rb&r.

Tessa said...

this looks so good, I'm going to make it this weekend!!