Rice and Red Beans - Historic Recipe

 This is a historic recipe from Bayou Cuisine cookbook. 

"This is cajun eating. I got this recipe from a Negro woman who stayed with me when Ike Stone was a baby, her home was originally South Louisiana."

 About noon, put 1/2 pckg. of red beans (or kidney beans) on the stove in a large boiler. Cover with water. Cover and cook at a slow boil all afternoon, adding water to make a real thick juice. About a hour before you plan to eat, put on your rice, and make by your usual method. Use 1 or 2 c. (one c will be enough for 5 or 6 people.) Then fry quickly in a hot skillet 10 to 12 slices of fat meat or salt meat. put in with beans. Then saute in the grease 1 onion chopped, 1 garlic section chopped (or more or less according to taste). Add the onion, garlic and grease drippings to the beans and salt to taste. Allow to continue cooking until the rice is done. At the table serve with a mound of rice covered by the beans and all its meats and juices. 

Have a tossed salad, French bread, coffee, and enjoy yourself!

Variation: Add 2 Tbsp. green pepper and 1 Tbsp of pimento

Mrs. W.C. Trotter, Jr.

Greenville, Miss.