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John Peel OBE, 1939 - 2004
Beans!!
For all you blues gourmets here are two more delicious Southern dishes popularised in an area of Louisiana from Baton Rouge along the Mississippi River to New Orleans, “a section famous for good cooking.” (“River Road Recipes”.The Junior League of Baton Rouge, Inc. Baton Rouge, La. 1971.).
This section is known as the River Road. These dishes have travelled all over the South, often used by people on low incomes, including blues singers.
LOUISIANA RED BEANS AND RICE
1 cup red beans, washed and
drained
3 cups of water
1 clove of garlic, chopped
1 medium onion chopped
1 rib celery, chopped
2 tablespoons parsley, chopped
1 large bay leaf, crushed
Cook beans in water. Season with salt and bacon drippings, ham or other seasoning meat. Cook for 1½ to 2 hours. Add onion, garlic, celery and bay leaf. Continue to cook over low heat for ½ to 1 hour. If beans become too dry, add heated water. 2 tablespoons of sugar improve the whole effect. Serve on mounds of rice. Serves 4. A Louisiana treat!
MRS. LEWIS C. PETERS.
(“River Road Recipes”. Ibid. p.51)
Subject of blues by diverse singers such as Gladys Bentley “Red Beans And Rice”(1929) from Pennsylvania and the same title by Kokomo Arnold (1937) a guitarist from Georgia.
NAVY BEANS
2 cups navy beans
6 cups cold water
1 medium onion, chopped
¼ cup chopped parsley
1½ teaspoons salt
3 tablespoons sugar
2 cloves garlic, chopped
½ pound salt pork, cubed (or
left over ham)