Maystar Family Cookbook
Beans and Legumes
RED BEANS AND RICE
NOLA'S KIDNEY BEAN WITH BACON SIDE DISH
EASY BAKED BEANS
RED BEANS AND RICE - MARKAY KERN
I shared this recipe with Laverne Ellis, who owns a restaurant in Ellensburg called Mama's Cookin' Cajun. she liked it so much, she added it to her menu and is still serving it up with hot hush puppies every day.
1/2 lb. small red beans
Soak beans overnight or for several hours in water to cover. The next day, drain the water from the beans and place them in a heavy kettle. Add ham or bacon (or sausage) which has been cut up and sautéed, onion, parsley, bay leaves and garlic. Add enough water to cover. Bring to a boil, then turn to simmer. Simmer, uncovered for 2 hours, being careful that the beans don't stick, adding water as needed.
After the first 2 hours of cooking, add the margarine, pepper and Tabasco . Continue cooking for 1 hour more with the lid on the pot. Check the seasonings and salt. Do not add salt until this point, as the meat may be salty enough. Serve over rice.
I like to cook the rice with the red beans for the last 1/2 hour instead of cooking it separately, for a better flavor.
When I was in high school, I spent a lot of time at Nola Wislen's house. Her mom used to fix this simple dish. The proportions need not be exact.
Sauté chopped onion together wit h chopped bacon. Drain grease. Add brown sugar and kidney beans with a little juice. Simmer in frying pan until sauce thickens, and serve.
These were always in demand for family potlucks. They have the good flavor of old fashioned baked beans that take a long time to prepare.
1 large can pork and beans
Combine ingredients and bake for 2 hours at 300 degrees.