No Knife Required
Years ago I fell in love with Popeye’s Louisiana Kitchen style of red beans & rice. There is something in the way they meld flavors that is intriguing. Recently I enjoyed a “regular” size portion—about a 1/2 cup for over $3.00. That got me onto the internet and I fashioned a quick and wonderful pot o’ beans.
The mystery ingredient was bacon fat [or for others – ham hock]. I also have lard and that works well with the included liquid smoke to make this ultra quick batch of beans.
INGREDIENTS: Makes a Pint; Easily Doubled. If you like onion and garlic, you can substitute for the powdered ingredients by mincing.
- rice – cooked separately
- red beans – 1 can, 14.5 oz, with juice
- water – 2 TBS
- onion powder – 1/2 tsp
- garlic powder – 1/2 tsp
- salt – 1/2 tsp
- liquid smoke – 1/2 tsp
- bacon fat – 1 1/2 TBS, or lard
INSTRUCTIONS:
- In a skillet simmer the beans, bean liquid, water, onion powder, garlic powder, salt, liquid smoke, and bacon fat for about 15 minutes
- In the pot use a potato masher to partially cream the beans
- Taste for seasoning
- In Popeye fashion serve the beans on the bottom of a cup and put a scoop of rice on top Serve with hot sauce and minced scallions or chives
Upper Left: Softening Beans Lower Left: With Vinegar Chicken and Eggplant Right: With Plantains and Polish Sausage
Left: Served with Grilled Bratwurst Right: Served with Mustard Onion Pickles
Recipe adapted from several on web
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