29 Sep 2024 Bingham and the three Bears
By Chef Don Bingham
It was Bears, beans and the ballgame, and they gobbled it up between high fiving, throwing things at the TV and occasionally wiping tears.
As I considered what to cook, I thought about one of our dear friends in the business–Chef John Folse of Cajun and Creole cuisine expertise. His rendition of beans and rice makes a regular appearance on our feasting table during these much-welcomed cooler months! From tailgating before the game to a football watch party or the Sunday night supper, beans and rice will survive in the halls of culinary fame as a “go-to” for fall dining!
The sautéing of the vegetables in Crisco is one of the secrets to this rice and beans recipe. If time does not permit soaking beans, cans of red beans from the grocery store will shorten the preparation time, making red beans and rice the main entree for the family or a crowd.
We like to serve the red beans and rice from the traditional black iron skillet because it makes heating and serving easier. Breads are not a requirement because of the rice, but toasted French bread is an excellent addition to the meal. Guests may serve themselves, and this adds informality to the party. Smoked sausages, kielbasa rounds, or even bacon may be added for additional meat—a must when feeding football players! The recipe calls for white rice, but we often use converted or parboiled rice for a nuttier flavor.
After a hearty, spicy meal, every party needs a sweet ending, and two of our favorite “pick up” desserts are the brown sugar pound cake and the party cookies. Neither item requires a fork and is perfect for laid-back gatherings.
The sweet treat of a slice of brown sugar pound cake is just near perfection. The brown sugar pound cake is heavy, full of butter and nuts, yet oh-so manageable and easy to serve. This cake will be a welcome addition to any football-watch party, especially for those who prefer less frosting and rich substance.
And maybe just one party cookie would not hurt!
One of the most delightful things about cookies is that they are not only perfect for the big game, but they are also good for all seasons. You can change the colors of the frosting to orange, brown and butterscotch to fit the fall season or red and green for Christmas. The cookie dough is simple but buttery and rolled in nut meats before baking. This versatility allows you to get creative and match the cookies to the theme of your party.
What a grand way to tackle a football watch party and to say, “Welcome fall!” So put on your favorite football outfit and get ready for touchdowns, tackles and terrific food!
Louisiana Red or White Beans
1 pound dried navy or kidney beans
1/2 cup Crisco
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
1 cup sliced green onions
2 cups diced smoked ham
6 3-inch links of andouille sausage
1/2 cup chopped parsley
1 cup sliced green onions
Salt and pepper to taste
Add your favorite pepper sauce to taste
Soak beans overnight in cold water. In a four-quart sauce pot, melt Crisco over medium-high heat. Add onions, celery, bell peppers, garlic, green onions and smoked ham. Sauté approximately five to ten minutes or until vegetables are wilted. Add andouille sausage and beans. Blend well with vegetables and cook for two to three minutes. Add enough cold water to cover the beans by about two inches. Bring to a rolling boil and allow to cook for thirty minutes, stirring occasionally to avoid scorching. Reduce heat to simmer and cook for one hour or until beans are tender. Add chopped parsley and additional green onions. Season to taste using salt and pepper. Using a metal spoon, mash approximately one-third of the beans against the side of the pot to create a creaming effect. Add salt and pepper and pepper sauce to taste. This dish should be cooked the day before it is to be served. Best served over cooked rice.
White Rice
1 cup long-grain rice
1 1/2 cups water
1 tsp. salt
1 Tbsp. butter
Wash rice a minimum of two times in clear, cold water. This process will remove all excess starch from the outside of the grains. Drain well. In a heavy-bottom sauce pot, combine all of the above ingredients. Place the saucepan on medium-high heat and bring to a rolling boil. Reduce the temperature to simmer, cover the sauce pot and cook for thirty minutes. During the thirty-minute cooking time, it is imperative that you do not remove the cover or attempt to stir the rice. One cup of raw rice will yield approximately two and a half to three cups of cooked rice.
Party Cookies
2 sticks butter
1 cup sugar
2 egg yolks
2 egg whites, slightly beaten
1 tsp. vanilla
2 cups sifted flour
1/4 tsp. salt
1 cup finely chopped pecans
Cream together butter and sugar until light and fluffy; blend in egg yolks and vanilla. Sift together flour and salt; gradually add to the creamed mixture. Chill dough for ease in handling. Shape into balls 1″ in diameter. Dip balls in egg whites, then roll in nuts. Place on a buttered cookie sheet. With your finger, make a deep impression in the center of each cookie. Bake 15 to 18 minutes at 350 or until lightly browned around edges. Remove to a wire rack to cool. Fill with icing. Makes approximately 5 dozen.
Icing
2 cups confectioners’ sugar
2 Tbsp. butter, soft
1 tsp. almond flavoring
2-3 Tbsp. hot water
Food coloring in fall colors
Combine sugar, butter and flavoring. Gradually add water and food coloring and beat until smooth and the mixture holds shape. Use 1 tsp. in the center of each cookie.
Brown Sugar Pound Cake
3 sticks butter
1 pound light brown sugar
1/2 cup granulated sugar
5 eggs
2 tsp. vanilla
3 cups all-purpose flour
1/2 tsp. baking powder
1 cup milk
1 cup chopped nuts
Cream butter and sugars thoroughly. Add eggs, one at a time, beating at medium speed. Add flavoring. Stir dry ingredients together. Add to creamed mixture alternately with milk. Mix well. Place in a well-greased tube pan and bake at 325 for an hour and 30 minutes.
