It’s Monday-red beans and rice time

Published 9:00 pm Sunday, January 16, 2005

Red beans and rice? In a crockpot?

Here’s how, via a humdinger of a letter sent along by Camano Island cook Margaret Schulte.

Responding to a request from Mary George of Everett a few weeks ago, she writes, “My husband and I recently lived in New Orleans for five months. While there, we were delighted to meet Dave Cash, who served up red beans and rice to his friends every Monday.

“Dave tells us that Monday beans is a tradition in New Orleans. In the old days, women who worked on plantations did laundry that day. The beans would simmer on the fire all day and be served up with minimal fuss in the evening, when the laundry workers were tired.

“This works for Dave, too, who works all day while his beans simmer in the crockpot.

“Since Dave is vegan, his recipe is, as well. We are not vegetarians ourselves, but we like this recipe so much, we usually cook it as is. Other times, we have added some spicy sausage to the beans with great success.”

Winding up, Schulte adds, “Now that we’re back home, we still fix Dave’s recipe every Monday. In keeping with his generous tradition, we’ve invited all of our friends to join us for a hot, steaming bowl served over rice.”

Now, in case you want to round out your New Orleans beans and rice with a genuine New Orleans dessert, I have one to share.

After pawing through the Cajun and Creole recipes I gathered, grabbed, bought and even tore out of freebie publications during a trip down the Mississippi River, from Memphis to New Orleans, aboard the Delta Queen Steamboat some years ago, I came up with several possibilities.

This happens to be one of the ripped-out, ragged recipes that, nonetheless, mentions the popular dessert was created at the famous Brennan’s restaurant in New Orleans.

Ah, but before we get to that, let’s back up to the spicy sausage mentioned or called for in recipes for the beans and other Louisiana specialties.

My husband and I have tried various store-bought brands of andouille available hereabouts, and have to say they are majorly lacking in both character and personality. So, if you opt to add this ingredient, we recommend the andouille made and sold at Silvana Meats in Silvana. We think it’s the hands-down best bet around!

Enough chatter. Let’s make a start on:

Dave Cash’s New Orleans red beans and rice

3pounds dried red beans

Water

1-2onions, chopped

1-2green bell peppers, chopped

Several good shakes of chili powder

A nice bit of cumin

Enough Hungarian paprika to make its people proud

Small pile of black pepper

3-10heaping tablespoons chopped garlic

Another spoonful of garlic (optional)

Hot cooked white or brown rice

Soak the beans in water to cover (about 3 cups water to each 1 cup dry beans) for at least 3 hours. Change the water, and turn beans and water into a 51/2-quart crockpot. Add onions, bell peppers, chili powder, cumin, paprika, pepper and garlic. Cover and cook on high setting overnight. Serve over hot cooked white or brown rice.

Feeds about 15 hungry friends.

Bananas Foster

1/4cup butter

2heaping tablespoons brown sugar

4bananas

1tablespoon banana liqueur

Pinch cinnamon

1tablespoon rum

2tablespoons brandy

Vanilla ice cream

Mix butter and brown sugar in a large skillet or chafing dish. Cook over medium heat until sugar melts. Slice bananas in halves or quarters and add to the butter mixture, cooking until they are heated through. Add banana liqueur and cinnamon and stir. Sprinkle rum and brandy over the top. DO NOT STIR. Ignite. Spoon gently a few times. Serve warm over scoops of vanilla ice cream.

Makes 4 servings.

The next Forum will appear in Wednesday’s Food section.