Side Dish -- Red Beans & Rice (from Coop's Restaurant, New Orleans
Submitted by dvdlee on August 27, 2004 at 10:01 am

DESCRIPTION
Side Dish -- Red Beans & Rice (from Coop's Restaurant, New Orleans)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This recipe is from the new cookbook of Coops' Place Restaurant in New Orleans (1109 Decatur St., in the French Quarter). Run for 20 years by Jeff "Coop" Cooperman, the restaurant features truly native Cajun cooking in a "funky environment". Highly rated by Gayot Travel for authentic cooking, a unique environment, and some of the best tasting traditional food in the Quarter. Web Site: coopsplace-neworleans.com.

1 lb. Red Kidney Beans
1 Smoked Ham SHANK
1 Onion (yellow, chopped)
1/3 cup garlic (chopped)
2 celery ribs (large, chopped)
1 bay leaf (large)
1 Tablespoon Tabasco
2 teaspoon dried Thyme
1 teaspoon dried Oregano
2 teaspoon Bayou Blend (see bottom of recipe)
Salt (add much less than you would to taste, as the shank or hock will add a good deal of salt to the dish)
Black Pepper
Cooked Rice
Minced Green Onions
Andouille Sausage (or smoked Kilbassa)

Note: Smoked Ham Shank, which is pretty meaty, may be hard to find in some areas. Ham Hocks can be substited, but then add some ham or sausage to the beans as they cook.

Beans are usually soaked for two reasons: it means they will cook a little quicker (a minor difference in timing, but it is there), and more important to help break down the oligosaccharides (the chemical that many people have difficult digesting, which will then produce the infamous byproduct of intestinal gas).

However, the American Dried Bean Board (yes there is an trade organization of that name: americanbean.org) recommends the following Hot Soak method (Cook's Illustrated tested and analyzed both the Hot Soak & Overnight Soak to compare the quantity of oligosaccarides broken down between the methods. Hot soak was by far the best method -- its also pretty fast!).

Preferred Hot Soak -- Rinse and pick through the bean to remove all dirt, stones and broken or misformed beans. For each pound beans, add 10 cups hot water to a large pot; heat to boiling and let boil 2 to 3 minutes. Remove from heat, cover and set aside to 4 hours. CI tested letting the beans soak longer -- up to 8 hours with good results. I usually do 4-6.

BeanO can also be used to help reduce oligosaccarides -- but some people are allergic to the chemical compound, and I've think I've read someone that it is not good for diabetics (but I can't find that info right now to confirm my memory.)

Soak beans per instructions above.

Drain water from beans, rinse. Add fresh water to cover and then add all of the ingredients to the pot.

Bring to a boil then reduce to a bare simmer. Cook uncovered until beans are done (3-4 hours). You should stir the beans 3-4 times while cooking -- and can even use a whisk to help create a creamer blend.

Taste, correct seasonings, remove ham shank (or hocks). Remove meat from shank and add to beans. If using hocks, add small pieces of smoked sausage or ham (1/4 to 1/2 lb. -- depending on your taste.)

Prepare rice (you can use Uncle Bens Converted, but I prefer traditional rice.

Slice sausages in 1/2 (lenghwise). Place on a broiler pan round side up (you can also grill them). Broil until skin blisters. Turn and cook the flat side until it is very done and a little charred.

Place rice on plate, spoon beans on top of rice, then place 1 or 2 pieces of grilled sausage on top of the beans. Sprinkle with minced green onion.

YUM!

Everyone in Cajun country has their own blend they use extensively in their cooking. (Emeril did not invent the concept of his overpriced 'essence'.) This is a great home-spice blend you can easily make and use at home.

4 parts Salt
3 parts Cayenne Pepper
3 parts Black Pepper (ground)
3 parts Granulated Garlic
2 parts MSG (I don't put this in -- but the recipe call for it)
1 part Ground Cumin
1 part Paprika

Combine all ingredients in the proportions listed above (use a Tablespoon, a 1/4 cup or whatever to determine your base "part"). Blend well. Store in an airtight container.

Note: Use ONLY Granulated Garlic. Do not substitute garlic salt or garlic powder.