I've been missing home(s)--NOLA and Arkansas--a bit lately, and I decided to conjure up a little comfort through some good Southern food. Specifically, the red beans I saw in the market behind my apartment.
I had never made red beans before. I am from Arkansas; red beans and rice is from South Louisiana. And anytime I've had red beans and rice, it was cooked by someone from NOLA or thereabouts, and served to me in NOLA or thereabouts. I am currently in Spain (the reason for missing this food) so ingredients were questionable. No andouille. No Creole seasoning. But I went ahead and tried. It's po' folks food, so at worst I'd waste a couple of bucks and some time.
I started soaking the beans at 8am and I started cooking around 8pm (2 hours ahead of the Spanish dinner time), because I knew it could take a while.
I did what I could to follow the processes of THE guy: http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html. 'Cause if anyone knows Creole cookin', it's Emeril. BAM.
And lo and behold, edible food!
I'm feeling warm and spicy and a bit pleased with myself. Now I just have to find some Arkansas catfish and okra.
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