Winding Oak's Bookology Magazine

Louis Armstrong’s Red Beans and Rice

A Cajun-inspired favorite recipe from jazz musi­cian Louis Arm­strong, this is a per­fect accom­pa­ni­ment to your read­ing of Jazz Day by Rox­ane Orgill.

Louis and Lucille Arm­strong’s Red Beans and Rice
Serves 8
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Total Time
6 hr
Total Time
6 hr
  1. 1 pound kid­ney beans
  2. 12 pound salt pork (strip of lean, strip of fat)
  3. 1 small can of toma­to sauce (if desired)
  4. 6 small ham hocks or 1 smoked
  5. pork butt
  6. 2 onions, diced
  7. 14 green bell pep­per
  8. 5 tiny or 2 medi­um dried pep­pers
  9. 1 clove gar­lic, chopped
  10. Salt, to taste
  1. Wash beans thor­ough­ly, then soak overnight in cold water. Be sure to cov­er beans. To cook, pour off water and add fresh water to cov­er. Add salt pork and bring to a boil in cov­ered pot. Turn flame down to slight­ly high­er than low and cook one and a half hours. Add onions, pep­pers, gar­lic and salt. Cook three hours. Add toma­to sauce and cook an hour and a half more, adding water as nec­es­sary. Beans and meat should always be cov­ered with liq­uid.
  2. To pre­pare with ham hocks or pork butt, wash meat, add water to cov­er and bring to boil in cov­ered pot over medi­um flame. Cook one and a half hours. Add beans (pour water off) and rest of ingre­di­ents to meat. Cook four and a half hours. Add water as nec­es­sary.
  3. Serve over or beside rice.
Adapt­ed from Louis Arm­strong House Muse­um
Bookol­o­gy Mag­a­zine
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