Description
Jazz was born in New Orleans between 1900 and 1910. Eighty years he acquired the status of an international language, which has become loved and understood all over the world. Louis Armstrong - the great American jazz musician, vocalist, bandleader, composer - perhaps the most unique personality in jazz history. Here in New Orleans, is very common dish of red beans with vegetables which is usually served with rice. It's a simple dish, but was so loved by Louis Armstrong that he signed his private letters instead of the traditional "Sincerely Yours" ("sincerely yours") and this caption: "Red Beans & Ricely Yours!" ("krasnoborova and rice Your"). If you are interested in the culinary range of tastes, which preferred a great artist, try this simple new Orleans-style dish.
Ingredients
-
Beans
400 g
-
Loin
300 g
-
Onion
2 piece
-
Green bell pepper
1 piece
-
The Apium graveolens Dulce
2 piece
-
Thyme
0.5 tsp
-
Bay leaf
4 piece
-
Black pepper
0.25 tsp
-
Chili
0.25 tsp
-
Salt
Cooking
To prepare the products. Beans rinse in two waters, to touch. Preferably soak the beans in cold water overnight. You can cook this dish in two ways - on the stove in a thick-walled pot for 3-4 hours, stirring every half hour or parboil the beans and then simmer in the oven, without interfering in the process. I went on the second way.
Beans then boil without lid for 1 hour. Initially, the water should be 1-2 inches above level of beans. In the photo - the middle of cooking.
Chop the vegetables and meat.
To shift the beans along with the broth in a bowl with a lid suitable for the oven (I use a roaster) and add all the other ingredients - vegetables, meat, salt, spices. Stir and put in a hot oven (170 degrees) for 2-3 hours. But I'm still after an hour took out the Bay leaf and stir.
After some time check the beans. It should be easy to razdavlivanija spoon on the edge of the dish. After a level of preparedness necessary to put out the beans for another half hour. The dish is ready when beans are very mushy, the vegetables almost dissolve into the sauce. If he is to stand in the cold, then the next day, warmed up, will exude more flavor.
In New Orleans in the past century, and now a bean spread on white steamed rice, it was top, not stirring. The combination of rich, spicy, slightly smoky taste of the beans with a neutral pic absolutely unique! Try once, You'll often come back to this dish, humming under his breath, "Hello, Dolly!", "Go Down" or "Moses".
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.