Red Beans & Rice
Creole Mustard Vinaigrette
3 Tablespoons Creole Mustard (homemade or I also like Zatarain's)
2 Tablespoons Thinly Sliced Green Onions
1 Tablespoon STEEN'S Pure Cane Syrup (Optional)
2 Tablespoons Red Wine Vinegar
1 Teaspoon Cayenne or to taste
Kosher Salt to taste
Whisk this up.
Drizzle in 1/4 to a 1/2 cup Vegetable or Canola oil whisking until emulsified.
I think the salad, lightens up the double starch meal. A bite of RB&R, a bite of salad. It just goes nicely together. The other thing I learned, from the recipe of Louis Armstrong, no less, is to add a bit of tomato sauce, be it canned or homemade, towards the end of cooking.
But, the best pot of red beans I've ever cooked was made with pickled pork, homemade! I will post a recipe later, but the pork just disintegrated in the pot leaving behind all that flavor. I don't know why I didn't make it again; hell this week I will. Actually one of Louis Armstrong's recipes, I think, actually included it. Anyway more on red beans later.