[OT] Supper Tonight

Simple, but always good, New Orleans red beans and rice.

snip yummy recipe

Hugs,


CatNipped


Now this sounds delicious!! I loooooove Nawlins cooking, can't wait to
try it. Even with my limited culinary skills, I think I can handle
this one ;-) And I didn't even have to wade through a troll attack to
get it!

Kerrie

DH and I were wondering how the sugar removes the gas-producing part of bean
consumption? Anyone know?
Christine
"CatNipped" wrote in message
...
Simple, but always good, New Orleans red beans and rice.

2 bags kidney beans
2 pounds pork & venison sausage
1 *very* large onion
salt, pepper, ground cayenne pepper to taste
1/2 tsp. sugar

Rinse beans, cut up sausage, cut up onion and just throw it all in a big
pot
and let it simmer for 4 hours, then serve over rice. [The sugar is to
take
the gas-producing out of the beans.]

Serves 8.

Yum!

--
Hugs,

CatNipped
http://www.PossiblePlaces.com/CatNipped/

Sounds lovely!

Tonight I'm being inspired by RPCA and am making quesadillas
(spelling?) - flying solo (no recipe!). Mind you, I *will* be using a
recipe to make the tortillas (I don't like the ones sold in Australian
supermarkets and I'm not afraid of wielding a rolling pin, so figure I
can make tortillas). I have skinless chicken fillet, *loads* of
corriander / cilantro leaf, lots of wondefully ripe and tasty
tomatoes, bell pepper, homegrown chillies, onion, garlic and my MIL's
lemons (limes are horribly expensive here and our tree is still to
small to bear fruit). I'm also going to make some cross-cultural ones
stuffed with spinach, feta cheese, cottage cheese and mint (with
onion, garlic, lemon juice and fresh-ground pepper).

Golly, that's more thought than I've put into dinner since last
weekend!

Tish

On Fri, 11 Mar 2005 19:31:00 GMT, "CatNipped"
wrote:

Simple, but always good, New Orleans red beans and rice.

2 bags kidney beans
2 pounds pork & venison sausage
1 *very* large onion
salt, pepper, ground cayenne pepper to taste
1/2 tsp. sugar

Rinse beans, cut up sausage, cut up onion and just throw it all in a big pot
and let it simmer for 4 hours, then serve over rice. [The sugar is to take
the gas-producing out of the beans.]

Serves 8.

Yum!

Christine Burel wrote:

DH and I were wondering how the sugar removes the gas-producing part of bean
consumption? Anyone know?
Christine

I don't know the answer to that question, but it works with tomato sauce
as well.

Julie

CatNipped wrote:

[The sugar is to take
the gas-producing out of the beans.]

What a great tip. I've heard all sorts of tips on de-gassing beans.
Some have been to soak the beans overnight and then change the water.
Another is to use the product "Beano" as an additive. I eat a lot of
legumes, so anything that helps is welcome.

The red beans and rice is a well-known N' Orleans dish, but while
we're on the subject of "The Big Easy", I can't help but notice you
refer to yourself as a "coon-ass". That can be a buzz-word and can be
taken as an insider's familiarity or an outsider's slur. May I ask
why you avoid the word "Cajun"? Acadian is another word acceptable in
all circumstances.

If I had to guess, I'd stake money on the proposition that you feel so
at home on r.p.c.a that you can just let your hair down and use
coon-ass. Am I right?

Regards and Purrs,
O J

CatNipped wrote:

Jill wrote...

I loves me some red beans & rice! But what, no "holy trinity"? Bell
pepper, onion and celery? (I usually add garlic too.) You just reminded
me
I forgot to buy Andouille sausage yesterday. Just as well. I loaded up
on
veggies and got a corned beef brisket on sale for St. Paddy's next week.

Jill

Yeah, onion was included and I forgot to add that I put 1/2 clove of garlic,
but I don't like bell peppers and celery.

According to chef Paul Prudhomme, if you add bell peppers (obviously
you have to like them first) a dish will not keep well for leftovers.
When I make myself a big mess of comfort food like that, I eat it
myself over a few days (DH doesn't care for beans at all) so I omit
the peppers as well.

Regards and Purrs,
O J

O J wrote:
CatNipped wrote:

Jill wrote...

I loves me some red beans & rice! But what, no "holy trinity"?
Bell pepper, onion and celery? (I usually add garlic too.) You
just reminded me I forgot to buy Andouille sausage yesterday. Just
as well. I loaded up on veggies and got a corned beef brisket on
sale for St. Paddy's next week.

Jill

Yeah, onion was included and I forgot to add that I put 1/2 clove of
garlic, but I don't like bell peppers and celery.

According to chef Paul Prudhomme, if you add bell peppers (obviously
you have to like them first) a dish will not keep well for leftovers.
When I make myself a big mess of comfort food like that, I eat it
myself over a few days (DH doesn't care for beans at all) so I omit
the peppers as well.

Regards and Purrs,
O J

Leftovers?! LOL Funny, it's Prudhomme's recipe I use and it calls for bell
peppers. Since I don't often buy them I usually omit them. I was merely
teasing Catnipped about the holy trinity since she's from Louisiana.

Jill

"O J" wrote in message
news
CatNipped wrote:

[The sugar is to take
the gas-producing out of the beans.]

What a great tip. I've heard all sorts of tips on de-gassing beans.
Some have been to soak the beans overnight and then change the water.
Another is to use the product "Beano" as an additive. I eat a lot of
legumes, so anything that helps is welcome.

The red beans and rice is a well-known N' Orleans dish, but while
we're on the subject of "The Big Easy", I can't help but notice you
refer to yourself as a "coon-ass". That can be a buzz-word and can be
taken as an insider's familiarity or an outsider's slur. May I ask
why you avoid the word "Cajun"? Acadian is another word acceptable in
all circumstances.

If I had to guess, I'd stake money on the proposition that you feel so
at home on r.p.c.a that you can just let your hair down and use
coon-ass. Am I right?

Regards and Purrs,
O J

Yep, I do feel comfortable enough here to let my hair down. And I use that
word as pre-emptive defense mechanism - not that that's needed here, it's
just habit. Sort of, if you say it yourself you let people know that they
can't hurt you by using it. I also use it with a sense of pride, if you can
understand that. But mostly I use it because "Cajun" or "Acadian" is just
so boring! ;

Hugs,

CatNipped

O J wrote:
According to chef Paul Prudhomme, if you add bell peppers (obviously
you have to like them first) a dish will not keep well for leftovers.

That's silly. My gumbo and ettoufee taste better the next day!

--
Victor M. Martinez
Owned and operated by the Fantastic Seven (TM)
Send your spam he
Email me he

"O J" wrote in message
...
CatNipped wrote:

Jill wrote...

I loves me some red beans & rice! But what, no "holy trinity"? Bell
pepper, onion and celery? (I usually add garlic too.) You just
reminded
me
I forgot to buy Andouille sausage yesterday. Just as well. I loaded
up
on
veggies and got a corned beef brisket on sale for St. Paddy's next
week.

Jill

Yeah, onion was included and I forgot to add that I put 1/2 clove of
garlic,
but I don't like bell peppers and celery.

According to chef Paul Prudhomme, if you add bell peppers (obviously
you have to like them first) a dish will not keep well for leftovers.
When I make myself a big mess of comfort food like that, I eat it
myself over a few days (DH doesn't care for beans at all) so I omit
the peppers as well.

Regards and Purrs,
O J

Strange, when I did a google search on that I got the explanation that beans
produce gas because the body can't digest the sugar contained in beans. I
don't know why a little sugar in the beans works, it's something that's been
passed down in New Orleans recipes (which rely heavily on beans and other
gas producing foods). I just know that it works!

Hugs,

CatNipped