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Featured Cookbook
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Arnaud’s Creamy House Dressing
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Arnaud's Restaurant Red Beans and Rice
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Arnaud's Restaurant Creamy Pralines
Book Description
Taking over several buildings in the eight hundred block of Rue Bienville in the French Quarter, Count (an honorary title) Arnaud Cazenave in 1918 began to build a monument to the sensual pleasure of fine dining. The menu was and remains extensive, with nine oyster appetizers, fifty-one seafood entrees, and forty vegetables (among them potatoes prepared sixteen ways), it defined French-Creole cuisine for decades.
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Arnaud's Restaurant Cookbook
Authors: Kit Wohl, David Spielman
Date: April 2005
ISBN: 1589803094
Publisher: Pelican Publishing Company
Hardcover
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This recipe is subject to as many interpretations as there are Creole cooks. Some cooks soak the beans overnight, some do not soak at all. Soaking rids the beans of that unfortunate extra kick that can give sensitive digestive tracts a problem.
Serves a crowd
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2 pounds (four cups) dried red beans, soaked overnight or rapid-soaked (see note)
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2 smoked ham hocks
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1 bottle Abita Amber beer, or other local style beer (optional)
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1 white or yellow onion, chopped
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1 green pepper, stemmed, seeded and de-ribbed and chopped
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2 stalks celery, chopped
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1/2 cup chopped parsley
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10 cloves garlic, very finely chopped
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2 tablespoons Worcestershire sauce
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1 teaspoon dried oregano
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2 teaspoons dried thyme
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4 bay leaves
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3-inch stick cinnamon (optional)
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1 teaspoon freshly ground black pepper
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1 teaspoon ground white pepper
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1/2 teaspoon Cayenne pepper
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2 (2-inch) pieces salt pork, blanched for 5 minutes in boiling water
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1 pound smoked sausage, such as andouille or Kielbasa, cut into 3-inch lengths
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Cooked white rice,for serving
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In a large stock pot combine the prepared beans, ham hocks, beer, vegetables, all the seasonings, salt pork and sausage. Add one gallon of water (be sure the water covers the beans by at east 2-inches). Place over high heat and bring the water to a boil. Reduce the heat and simmer, partially covered, for3 hours. Remove the cinnamon stick and ham hocks.
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When the hocks are cool enough to handle, pick off the meat and return it to the pot. Discard the skin and bones. Return to the pot and simmer for about 1 hour more, until the beans begin to break down. If desired, reduce the heat to very, very low and simmer for another hour, for a total of 5 hours,
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For the best flavor, cool to room temperature, cover, and refrigerate overnight.
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Remove one cup of beans and mash; return them to the pot.
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To serve, warm through over low heat, stirring occasionally. If the beans seem too thick, thin with water or chicken stock to the desired consistency. Ladle over white rice.
NOTE: Red beans and rice are also served with fried chicken or pork chops.
RAPID-SOAK METHOD: Forget to soak those beans overnight? Cover with cold water and bring to a rapid boil. Boil for 5 minutes, then turn off the heat, cover, and let stand for one hour. Rinse thoroughly with cold water (change the water two or three times) and proceed with the recipe.
More From This Book:
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Arnaud’s Creamy House Dressing
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Arnaud's Restaurant Red Beans and Rice
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Arnaud's Restaurant Creamy Pralines
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