The jubilee of the summer season is heightened in August with one man – affectionately known as “Satchmo” to his fellow New Orleanians and fans across the world – who is worthy of the most extravagant of celebrations. Described by his closest peers as a soulful, kind-hearted, and approachable man, Louis Armstrong is the true embodiment of the spirit of his beloved, native city. In honor of what would be the international jazz legend’s 121st birthday [August 4, 1901] the annual Satchmo Summerfest [August 6-7, 2022] is taking place in the heart of his hometown. There is no better way to pay tribute than with a steaming pot of his favorite dish, Red Beans & Rice.
Perhaps the best way to a man's heart is truly through his stomach, and Armstrong was no different. His favorite meal, the staple dish of his city, Red Beans & Rice – two of the greatest representations of the heritage and culture of New Orleans. So near and dear to him was the dish, that he asked his fiancé – Bronx-born Lucille Wilson – if she could make him a pot before they tied the knot. With the fate of their future resting in her hands, she impressed him with her culinary prowess just two days later. The recipe below is by Louis and Lucille themselves; it’s not only a perfect dish for Armstrong’s birthday, but an additional way to honor another New Orleans staple – and Armstrong’s bean of choice – Camellia Beans, as they approach their centennial birthday. Armstrong tooted his horn that he made the best Red Beans & Rice, and his little secret was in the sauce – Tomato Sauce, that is! He added it to his red beans when slow cooking as a finishing touch. It brought a creamier, richer consistency to the beans. Not sure if Satchmo mashed his beans, but I say don’t!
Armstrong signed his letters, “Red Beans and Ricely Yours” proving that no one was more connected to and passionate about their roots than him. Traditionally served on Mondays, left to simmer on the stove while attending to household chores, it’s a significant meal that gives a window to the history and culture of New Orleans. From reinventing popular music to his involvement in civil rights, Satchmo was always looking to “spice up” the lives of those in need with his light-hearted, big-hearted demeanor – and spice up his dinner, as well.
Ingredients:
(Use 2 qt. pot with cover)
1 pound Kidney Beans
½ pound Salt Pork (strip of lean, strip of fat)
1 each Can of Tomato Sauce
6 each Ham Hocks, small (Or one Smoked Pork Butt)
2 each Onions, diced
¼ each Green Bell Pepper, diced
2 each Dried Peppers, medium
1 each Garlic clove, chopped
To taste Salt
Preparation
Wash beans thoroughly, then soak overnight in cold water. Be sure to cover beans. To cook, pour water off beans, and add fresh water to cover. Add salt pork or bacon, let come to a boil over full flame in a covered pot. Turn flame down to slightly higher than low and let cook for one and one-half hours. Add diced onions, bell pepper, garlic, dried peppers and salt. Cook for three hours. Add tomato sauce, cook one and one-half hours more, adding water whenever necessary. Beans and meat should always be just covered with water (juice), never dry. This serves 6 or more persons…
To prepare with Ham Hocks or Pork Butts: Wash meat, add water to cover and let come to a boil in a covered pot over medium flame. Cook for one and one-half hours. Then add beans (pour water off), add rest of ingredients to meat. Cook for four and one-half hours. Add water when necessary.
Suggestions
For non-pork eaters, chicken fat may be used instead of salt pork. Corned beef or beef tongue may be used instead of ham hocks or butts.
Rice
2 cups White Rice
2 cups Water
1 teaspoon Salt
1 Pot with Cover
Wash rice thoroughly, have water and salt come to a boil. Add rice to boiling water. Cook until rice swells and water has almost evaporated. Cover and turn the flame down low. Cook until the rice is grainy. To ensure grainy rice, always use one and one-half cups of water to one cup of rice…