Beans beans the magical fruit... In South Louisiana beans are popular,
especially the Red, White, and Lima varieties.
Beans are beans, many varieties exist, and, with different seasonings
taste distinctively different from each other. We're not going to get
into the science of that, but, the final outcome of the variety you will
cook will vary. This is not hard to learn so listen up, it's just a few
rules!
Meat..... you should have meat or meat flavor of some kind, or, you can
use bullion cubes if you wish. Meat flavor just goes with beans no
matter what the source. Ham hocks (smoked are best), salt meat, bacon, andouille, taso, sausage, ham;. I don't care...! Pork is better, beef is
next... forget poultry..., BUT, I won't say that it can't be done! Be
creative if you wish.
Vegetables... Onions, green inions, celery, parsley and garlic. Lightly
brown the onions and meat.
[1 lb. of beans needs about 1 med. onion and 1/2 cup of the rest except
the garlic]... simple huh?
Garlic... 1 tsp. fresh chopped per pound of beans
Pepper... Black, white, green, pink, doesn't matter... you need a
little! Season to taste.
Thyme... just a little (a pinch or two)
Cooking methods....
Remember we're talking basic beans here... let's look at a few.
1. White beans
...a great "goes with fried fish, or Jambalaya" favorite here in South
Louisiana. White beans are Navy Pea, or, Great Northern, beans you can
find in most stores. The basics above apply. A few dashes of
Worcestershire goes good with this also.
2. Kidney, or, Red Beans
... "Red beans and rice" is the popular title, but I don't know of many
beans you don't eat with rice down here in Louisiana. There are dark and
light varieties. Anyway, Red Beans are done with the basics above but
goes well with a little tomato sauce (that's the Creole influence) and
smoked sausage cooked in the beans and/or on the side. Red beans go well
as a side for fried chicken also.
3. Lima beans
The rules above apply, and once more, can be done with fresh tomatoes
(Creole).
All the other Beans
... be creative with what you've learned here... cook them for yourself
before you try them on your guests! ha.... you'll do fine but give your
tests a chance, be patient. You can break out your "new dish" any time
you wish. Be smart, try before you serve.
Dried beans will take a little longer to cook than fresh or canned beans
so give them that time. I've purchased different brands of dried white
beans that actually took longer to cook, one brand versus the other. I
can't tell you why but that's a fact; maybe it's the age.
We expect White and Red beans to have a little creaminess to them so
we'll mash up a few spoonful's to accomplish this. Why creamy? To fit
better over rice.
Taste... taste... taste.. before you serve...
Enjoy......