Legendary jazz trumpeter, Louis Armstrong, was so crazy about red beans that he used to sign off his letters, “Red Beans And Ricely Yours, Louis Armstrong." Below is one of his favourite recipes:
Louis Armstrong’s Ham Hocks and Red Beans
Serves 6.
1 pound dried red beans water
1 pound ham hock
1 bay leaf
1 pod red pepper
Salt and pepper to taste
1 onion, diced
1 pod garlic, minced
Wash beans and soak two to three hours or overnight if preferred.
When ready to cook, drain off water and put beans in large pot with two quarts cold water. Let water heat thoroughly, then add ham hocks, herbs, onion and garlic. Cook slowly but steadily at least two hours or until tender enough to mash easily. When done, place in a dish and lay ham hocks on top. May be served with rice.
If my refrigerator weren't so full of leftovers from my snow day cookapalooza I'd consider making a big pot of these.
Source: Freda DeKnight, A Date with a Dish, a Cookbook of American Negro Recipes. New York: Hermitage Press, 1948.
Via
Beans and rice, aka Hoppin' John, are a traditional New Year's Day dish in the US South. Eating Hoppin' John will give you luck the rest of the year. We had black beans and rice the New Year's.
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