Could someone please post Buster Holmes recipe for red beans and rice.
Not that it makes 15 Cents worth of difference, I just dug out my old Buster Holmes book..(Pelican Publishing 1983) and the recipes are identical to the above link with this exception.. in recipe #1...is says 2 Cloves of garlic...In recipe #2 it calls for 2 teaspoons of Hot Sauce.
I doubt the man paid that much attention to detail anyway -I don't!!! -- 2 Cloves, 5 Cloves or 7 --2 teaspoons, 2 tablespoons or 2 fingers in a bourbon glass...Nothing earth shattering!!
Have Fun & Enjoy!
Growing up on the Ms. coast, I was raised on a steady diet of red beans and rice - still love them to this day, a multitude of years later. But honestly and perhaps unfortunately, I not familiar with Buster Holmes. Curiously, I googled him and found this recipe (at a couple of different sites) interesting, if not authentic.
Of the multitude of plates of RB & R that I've eaten, prepared by friends, realatives and restaurants, I'm not sure that I've ever picked up on tomato sauce as an ingredient. Perhaps that is some magical secret ingredient that's worth a try?
Red Beans and Rice
1 lb. red beans
1 lb. smoked ham hock
1 onion, chopped
½ green bell pepper chopped
Salt and pepper to taste
2 cloves garlic
½ stick margarine
Pick through beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock, and garlic. Cook on slow fire till done (about 2 hours). Add salt, pepper, and margarine and cook five minutes. Serve on rice with Louisiana hot sauce and French bread and butter.