Salut/Hi Hunt,

le/on 29 Sep 2004 01:07:07 GMT, tu disais/you said:-


>>I can't resist sending you the recipe for one of our favourite soups.
[snip]
>>Cajun 15 Bean Soup

>Sounds like a take-off on my wife's New Orleans' Red Beans & Rice - though
>without the rice!

The combination of pulses, often red (or black) beans, and rice - originally
brown rice - is very ancient. Risi e bisi in Italy, Moros y Cristianos in
Cuba, to name but two. In India, dhall and rice is staple food for millions.

Would her recipe be something like this?

@@@@@ Now You're Cooking! Export Format

Red Beans And Rice, Family Recipe, New Orleans

cajun

1 lb red kidney beans
1/2 lb ham, cubed
2 lb hot smoked sausage, chunks
10 cup water
2 each large onions, chopped
4 tablespoon cooking oil
1 single garlic powder, to taste
1 each salt, to taste
1 each pepper, to taste

Rinse and sort beans. Cover with water in large pot and cook over low
fire, covered, for one hour. Brown onions, ham, and sausage in oil
and add to beans. Continue cooking beans mixture for two hours on
low to medium heat, partially covered, stirring often. Add garlic
powder, salt, and pepper, cook for another hour, or until beans are
tender. Add water as necessary. If a creamer sauce is desired, mash
1/2 cup of cooked beans through a strainer and stir into beams
mixture. Tasso or andouille may be substituted for the ham. Serve
over hot, fluffy, long-grained rice with warm french bread.

From: Jim Himanga

From the recipe collection of Fred Towner
From : Gail Shipp

Yield: 8 servings


** Exported from Now You're Cooking! v5.66 **

> Next time you are in the US, try and find Blue Runner Red Beans, which are canned (wife uses them along with dry Red Beans, soaked) and
> they are worth the effort.

We'll look out for them, thanks for the tip.

> You may have to travel to the Deep South, but that should pay dividends regarding the local cuisine(s)
> that one will experience.

About 6 years ago, we did a trip down the "East Coast", I put the area in
quotes, because we went as far inland as the Niagara falls, Greeneville
Tennessee, and even into Houston Texas. We spent a good week in Baton Rouge,
and adored the area. On our way (from Florida to NOLA) we even had a meal at
Lamberts "Home of the throwed roll" in coastal Alabama, and had the best
okra I've ever eaten, as an accompaniment to some chicken fried steak there.
Sadly, with the spate of hurricanes, it seems unlikely that it has survived.

I can't get to grips with "dirty rice", but we loved the various gumbos,
Etouffes, jambalayas etc that we had there.
--
All the Best
Ian Hoare
http://www.souvigne.com
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