Red beans & rice and other rock "n" roll recipes by Johnny Otis

Cover of: Red beans & rice and other rock

Published by Pomegranate in San Francisco .

Written in English

Read online


  • Cookery, American,
  • Cookery, International

Edition Notes

Includes index.

Book details

Other titlesRed beans and rice and other rock "n" roll recipes
StatementJohnny Otis.
LC ClassificationsTX715 .O845 1997
The Physical Object
Paginationviii, 120 p. :
Number of Pages120
ID Numbers
Open LibraryOL671375M
ISBN 100764903616
LC Control Number97017359

Download Red beans & rice and other rock "n" roll recipes

Food writer Marcelle Bienvenu, who has collaborated with Emeril Lagasse on several cookbooks and who edits the cooking section of his Web site, says, "Some people like to serve fried pork chops with red beans and rice; others omit the smoked sausage in the pot but serve a link of sausage with the red beans.

Everyone has his or her own version. When I got this recipe book I found an old favorite (that I lost) that uses rice, broccoli,mushrooms, chicken,and cream/mushroom soup. I will use brown basmati instead of white long grain now. I also found two or three very good recipes that use red, pinto, or black beans with rice/5(27).

Red beans and rice is a true Creole classic. Like many of the best Louisiana dishes, it is made up of humble ingredients that, after a long simmer, are transformed into a bowl of rich, creamy comfort food.

It is truly Southern cooking at its core, and perfect for an upcoming Mardi Gras celebration (or even just to ease the early-February chill).

The fact that these beans don’t automatically come with the words “and rice” at the end is a surprise because for many of us that’s what makes them a classic. And with recipes like the traditional New Orleans Red Beans and Rice, Slow-Cooker Red Beans and Rice, Stovetop Red Beans and Rice, or even Easy Red Beans and Rice, it’s pretty easy to see why this connection.

FOR SALE - Santa Barbara, CA - Publication Date: June Rhythm-and-blues legend Johnny Otis-whose music career spans more than fifty years-has long delighted in cooking and cuisine. For several years. 1 pound dried red beans (soaked overnight) 1 large yellow onion, diced.

1 1/2 celery stalks, diced. 4 garlic cloves, finely chopped or minced. 2 bay leaves5/5(3). River Road Recipes is the nation's #1 best-selling community cookbook series. This cookbook features classic Creole and Cajun cuisine. These recipes include the basics like "how to make a roux".

Other cookbooks by this author. River Road Recipes: The Textbook of Louisiana Cuisine; River Road Recipes; River Road Recipes: The Textbook of.

Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain. Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes/5(23). In New Orleans, cooking Red Beans and Rice on Mondays is a long-standing tradition.

Way back when, Mondays were “wash days” and women stayed home and did laundry. Red Beans were often put on the stove in the morning because they 5/5. This recipe is written for the slow cooker. If using dried beans, soak overnight and rinse. If using canned beans, drain and rinse first.

This dish can be made stove top. In that case, bring up to a bubble and then lower the heat to low and simmer for an hour. Note: Using soaked beans is better but if you use canned beans cook time would be less/5(3). Always check the publication for a full list of ingredients.

An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity. Red Beans. Red beans cooked with a ham bone, bacon, or fat back is very popular in large parts of the American South.

The beans are usually served over cooked hot buttered white rice. Andouille sausage is almost always served in or with the red beans and rice in Louisiana, though not in all parts of the s: 9. With the record low temperatures on the East Coast I have been burning through all the cold weather soup and stew recipes I know how to make.

This recipe is one from the pantry. Tonight, I started out with an incomplete thought of red beans and rice and came up with a new family favorite meal. Oh, a note about Hog Jowl e: Cajun/Creole.

Remove about a fourth of the beans and mash until a smooth paste. Add the diced ham hock and mashed beans back to the cooked beans and adjust seasonings. Serve over white rice. CREOLE RED BEANS () Serves 6 or more persons. Courtesy of Louis and Lucille Armstrong, Louis Armstrong archives at Queens College, New York.

Ingredients. 1 pound. Saute onion and celery in drippings until tender. Add garlic; cook 1 minute longer. Add to bean mixture. Stir in tomato sauce and bay leaves. Cover and simmer for 30 minutes or until beans are tender. Discard bay leaves. Measure 2 cups of beans; mash and return to the bean mixture.

Stir in the parsley, salt and pepper. Serve over rice/5(5). Red Beans and Rice makes a super hearty weeknight meal your family will love. Red beans and rice has been one of our easy go to meals since the early years of our marriage.

My sweet MIL shared this recipe with me years ago. She started making it when they lived in New Orleans for Medical School. It's an easy dinner in that you can always have all the ingredients.

The hardest part is opening the cans of kidney beans and Ro*Tel. To make Red Beans and Rice, put rice, kidney beans, Ro*Tel (I like it HOT. – The can with habaneros, that is.), a little tomato paste, garlic, and water.

Then plug in the rice cooker, press WHITE RICE, and let it work for you. When it finishes, stir the rice and bean mixture.5/5(1). Soak beans overnight in water. Add all ingredients except rice and simmer 3 hours.

Remove meat from bone and return to pot. Remove 1. Add rice and stir until coated, about 1 minute. Stir in bay leaves, tomato paste, cumin, paprika, and salt. Add 4 cups water and beans and bring to boil. Reduce heat to medium-low; cover and cook until rice is tender and liquid is absorbed (about 18 minutes).

Remove from heat; let stand covered 10 minutes. Fluff rice with fork. Remove bay leaves/5(). His next book, "Upside Your Head. Rhythm & Blues on Central Avenue" was published in Many of his paintings, sculptures, and wood carvings are displayed in "Colors and Chords - The Art of Johnny Otis" which was published in 1 His most recent book, "Johnny Otis - Red Beans & Rice and Other Rock 'n' Roll Recipes" was published in Yes, with Zatarain’s Red Beans and Rice, andouille sausage and vegetables on hand, you can have a hearty soup on the table in no time.

Serve for .

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