Saturday, January 24, 2009

Ham and Beans

2 cups dry Great Northern Beans, soaked overnight, drained and rinsed
1/2-1 pound ham
1/2 cup brown sugar
1 tablespoon onion powder
1 tablespoon dried parsley flakes
1 teaspoon minced garlic (I used the pre-minced kind in a jar)
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper

Throw it all in the crockpot and cover with water - enough water so that you have about two inches on top of everything. Cook on Low all day - 10-12 hours. We kept the ham out and added it around noon, but that was because I ran out of time in the morning and asked David to do it later. I think you could have the ham in all day. It was pretty soupy at the end, so I added a bit of cornstarch to thicken things up a bit. It was a hearty winter meal served over cornbread.

Saturday, January 17, 2009

Red Beans and Rice

Mardi Gras is coming soon, and what better way to celebrate with some good Red Beans and Rice.

2 cups dry red beans
2 cloves garlic
1 onion, chopped
2 teaspoons Cajun seasoning
2 bay leaves
Cayenne pepper to taste
fresh or smoked ham hock
1-2 pounds andouille sausage

Wash beans and soak overnight. Drain. Cover beans and all ingredients (except sausage) with cold water. Bring to a boil. Reduce heat and simmer at least 2 and a half hours. Add cut sausage and continue to simmer for 30 minutes. Take out the ham hock when you put the sausage in and let it cool a little. Pull off the meat from the ham hock and add to the beans. Serve with steamed rice and cornbread.