Buster himself at his eponymous restaurant
Louisiana Red Beans & Rice
This was inspired by a memorable visit to the famous Buster’s in the French Quarter of New Orleans. As a poor medical student, with my equally poor nursing student wife we sought out cheap but good eats in New Orleans where we were residing during the late 70’s. The locals indicated that Buster’s was the place to try genuine Creole food. It was situated on a very unassuming corner in a somewhat dilapidated building so typical of the poorer sections of New Orleans. Entering through the rickety screen door we were struck by marvelous aromas of the Creole kitchen. It was a small dining area with functional but somewhat unstable tables and chairs. The menu on a chalkboard showed that for about $1.25 we could get a plate of red beans and rice. Throw in an $0.75 and you got a large smoked sausage link as well. Beverages consisted of Coke, Barq's (of course) or Dixie beer. We opted for the latter. A very large, buxom black woman came over to take our order. We each opted for a plate of red beans and rice with sausage. (We hadn’t yet realized we should have gotten the collard greens on the side as well). The service was fast, as a peek into the open kitchen revealed huge vats of red beans, rice and grill of sausages. The lady brought our plates and ceremoniously pulled a paper napkin from the table’s dispenser, laid one next to each plate and placed a knife and fork for each of us. She then brought out the Dixie beer, popped the can open and poured it into plastic glasses. We were now set for our repast. It was delicious! For a little over $2.00 apiece we dined like royalty (well, Mardi Gras royalty at any rate). We also noted that the place was full of French and German tourists. A very good sign indeed. European travelers in my experience always seem to know where the hidden gems in a locale are.
Ingredients
1 lb. large, pinkish red kidney beans (don’t use the small, truly red ones!)
1 smoked ham hock
1 stalked of celery chopped
1 large carrot chopped
1 medium onion chopped
1 green bell pepper chopped
1 small bunch of parsley
1 bay leaf
Salt
Ground pepper
(I don’t add tomatoes of any sort. Sandra likes them but I do so only under protest)
1 or 2 cans of cheap beer (the crummier the better e.g., Dixie, Jax, Pabst or any other local beer that is suitable only for chugging at frat parties). An expensive brew actually doesn’t work as well. Go figure. Preferably at room temperature and flat.
Chicken broth
Smoked sausage (do try to find the very best, most flavorful one available)
Long grain white rice.
French bread
Method
Rinse beans, discarding stones and any bad beans. Soak in water overnight.
The next morning:
Sauté the vegetables in neutral oil (though bacon fat works nicely) until soft. Add to the slow cooker.
Add rinsed beans, ham hock, bay leaf and beer to the slow cooker. Add enough chicken broth and water to barely cover the contents.
Put slow cooker on lowest setting (about 8-10 hours) and cover.
Periodically check to make sure the contents are still just covered in fluid. Add water as needed, but sparingly or you’ll find yourself with an overly watery dish at the end. Periodically check the doneness of the beans. You don’t want them to get too soft. Al dente or to your personal taste.
Remove ham hock and shred all the meat. Return the meat to the slow cooker. Discard the bay leaf.
Grill the smoked sausage to get the outside slightly charred. Add to the slow cooker.
Remove a ladle full of the beans and mash them with a fork on a plate. Return the mashed beans to the slow cooker. Stir gently. This maneuver creates a creaminess to the dish that is crucial. Serve over a plate of fluffy white rice or on the side of the rice as you please.
Serve with a LIGHT French style bread and the beer of your choice. Oh, and don’t forget the hot sauce! (Trappey's is my personal favorite. Don't bother with the more well known Tabasco.) Laissez les bon temps rouler, y’all!
P.S. this dish tastes even better reheated a day or so later when the flavors have had a chance to really blend together.
Alex
And here is some great music to play while you chow down.
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