shrugs

Gotta love the threads!

Thanks y'all. Here is what I do. Soak the beans overight in a bowl with the beans covered with water by an inch or so. Then when you get ready to cook them, dump the water and pick through them to make sure there isn't anything but beans. Add them to a large pot with 8 cups of water and add: 1 large chopped onion 2 bay leaves 1 tbs chopped celery 3 garlic toes( I use a press) meat salt to taste black and red pepper to taste tabasco to taste Boil and then simmer 2 hours or until tender. If you want them to cook quicker, let them boil a litle bit longer. Some people rinse and sort the beans and then soak all the veggies with the beans overnight and use that water to cook them in. Some add red wine while soaking. And the old trick to getting them thick is to mash them with a potato masher. I have tried it but prefer to just cook them a bit slower and longer. And whatever you do, don't forget the french bread!!!!!! The best meals I have had in New Orleans always produce a lot of bread crumbs on the table at the end.

Along with one James Carroll Booker III, an everlasting presence on the N'awlins music scene. Both pianists had amazing technique and a unique sense of swing. I have heard Booker do things with On The Sunny Side that nobody else has done. Tipitina will always give me goose-bumps. And when you hear 'Fess on that special Tuesday morning with a drink in your hand and you haven't even had a bite to eat.......... For Red Beans and Rice, it all depends on how you like 'em. I assume you will be using dry beans?