Saturday, February 16, 2013

Mardi Gras Red Beans and Rice


Tuesday 12 February
This was a holiday-rich week, and the first one was Mardi Gras.  Generally we make red beans and rice, a N'Awlins standard.  As a Tulane alumnus, Holt takes the helm, and this time he combined elements of the Frugal Gourmet and New Joy of Cooking recipes, using hot andouille from Kroger Bros. to spice it up.

We started the red kidney beans soaking the night before, and then put them in the slow cooker that morning, but they were obviously very old, so despite 6 hours on low and 2 on high in the slow cooker, they still needed 40 minutes in the pressure cooker to be palatable.
Luckily they came out fine in the end, and we were free laisser les bons temps rouler.  Throw me somethin', Mister!


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