Quote:
Originally Posted by Erakad
My MIL got her recipe while living in Lake Charles LA in the 50s. Her's is made with ham (boil a ham bone until the residual ham falls off, then remove the bone), red beans (dry and soaked 2 days prior), then a rue made of onions, celery, green pepper...preferably lard. We've modified with bacon grease and andoille sausage (for additional heat/flavor). My kids, now grown, but will still come running when we make it! My MIL has passed on, but her red beans legacy remains for us all.
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Oh man! Bacon grease subbed for lard would be a good call, and some andoille along with the ham - sounds like a keeper.
My mom cooked great ham and bean soup. Her "secret" was to cook the beans until they just started to come apart so the bean paste thickened the soup. It took all day.