The one, the original:
"1 pound of CAMELLIA red beans
1 ham steak cut into chunks
1 medium onion, chopped
1 clove garlic, chopped
1 whole bay leaf
Chopped parsley, whatever amount looks right when you throw it in the pot - 1 tbsp, 2tbsp, who knows?
Salt and pepper to taste
Several dashes of Tabasco Sauce - maybe 5 or 6 or more - who counts?
10 cups of water, or whatever looks right in the pot.
Bring to boil and cook on low heat for 2 hours or until beans are soft, but not falling apart and turning into mush, stirring and adding water, if needed. Serve over cooked rice of your choice. We're not picky about the rice brand.
In the ancient days of yore, before we worried about cholesterol and clogged arteries, I used ham bones or ham hocks with meat (and lots of fat) left on them. As a bow to healthy eating and lower fat content, I switched to ham steaks, which are leaner than the bones and the hocks. I confess that you pay a price in taste. That old cooking was all about fat, and that's part of what made it delicious. "
As posted by Grandmère Mimi herself on Mad Priest's website in December 2006...She also notes: "Oh, and it's a Monday dish. Monday was wash day, an all-day affair in the olden times, and you could put the beans on and let them simmer while you did your wash. Tradition, as those of us in the Anglican Communion well know, is everything."
All very well and good, but don't the beans get the clothes all smudgey?
I am working on a vegetarian version for Fridays.