Todays project is Louisiana Red Beans. When I first moved to Missouri one of the first things I missed about Louisiana was red beans. A traditional dish that I had grown up on served with spicy sausage and eaten over rice. The local grocery stores had pinto beans but not these beans. The difference is the thick gravy that these cooked down into. So in desperation I knew I had two choices. I could pay to ship them in or try to grow my own. After trying many different seeds and coming up short I had a brainstorm and had a family member bring me some on a visit and then planted them. Eureka! I had Louisiana Red Beans! Straight off the grocery store shelf!!! Then I just saved the seeds. As you can see in the picture above they are a bush bean and you know they are ready when the pods turn yellow and the beans inside are a red color.
As you can see they look very similar in appearance to the pinto bean but the difference is the taste and consistency.
You can put red beans in jars and can them but my favorite way to preserve them is to simply blanch them
then put them in bags and freeze them.
Once blanched they are allowed to cool and drain well then put on large trays and frozen.
Then vacuum sealed and put in the freezer.
When prepared I simply add chopped onions, garlic and usually homemade sausage or tasso which is a smoked seasoning meat and simmer slowly on the back of the stove in my cast iron pot until the beans are soft and there is a thick gravy.The trick is low and slow on the cooking.
Served hot over rice with a side of crunchy corn bread hot out of the skillet, some sliced tomatoes, fresh cucumbers and smothered squash may just be a meal fit for a king. A southern one anyway: )
Well I am off to shell red beans.
Blessings from The Holler
The Canned Quilter