Today I am joining Lisa and Lana at Blessed with Grace and Jen at Balancing Beauty and Bedlam for a double post. It's my first time to join either of these two and I am glad to join the party!
First, let me say that it is hotter than blue blazes here in my neck of the woods. I tend to categorize food into summer food and winter food. And in my opinion, red beans and rice definitely falls into the latter category. I don't know what made Beloved think of this dish. Maybe he was thinking about a trip to the French Quarter; Alton could have talked about it on the food network. Heck, maybe he just saw a Popeye's commercial. But Beloved requested red beans and rice this week, and I was so happy for a meal suggestion that I immediately pulled out the recipe.
You can absolutely tell this is not a "borrowed" photograph! No one would post a pot that looks like this. I haven't figured out a way to doll up real pots that are being used for photos! The point is--it's what's IN the pot that is good. I grew up about ten miles from the Louisiana state line and these people consider themselves to be the experts in this field. Cajuns know how to do this! This is how I was taught to do it:
Chop 1 large onion and 2 cloves of garlic. Boil about 3 cups of water with 1/2 pound of salt pork. If you're watching your salt or you aren't sure what is is :) you can leave the salt pork out, but it won't be the same...good, but not the same. Add the onion and and garlic and 3-4 tablespoons of chili powder. Simmer until the onions are soft. Add 1 (28 0z.) can of stewed tomatoes, 2 cans of pinto beans, and 1 tablespoon sugar. Simmer about an hour. Add 1 pound of smoked sausage cut into 1/2 inch slices. Simmer on low about an hour. Serve over rice.
I served it with a fresh spinach salad and cornbread. I still think of this as winter comfort food, but it was so good we just turned down the air conditioning! Beloved was happy! Thanks for letting me join you! Please visit http://Blessedwithgrace.blogspot.com/ and http://inpassionatepursuit.blogspot.com/
Thank you for the Award