Bacon and Beans a la Creole

Haricots au Petit Sale a la Creole

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Quart of Dried Red Beans
  • A Pound Slab of Bacon, Whole
  • Salt and Pepper to Taste


Soak the beans over night. Drain off all water. Place in a pot and cover well with cold water, in the proportions already mentioned. Add the bacon, leaving it in a single square piece. When both have boiled about two hours, season well with pepper and a little salt, if necessary, and place the bacon in the center of a baking dish. Drain the Beans and put them around the bacon. Fill the pan to the top with the liquor in which the Beans have been boiled, and bake one hour and a half, or until the liquor is nearly all absorbed. Then serve hot. This is a favorite dish with the little Creole children, and is most wholesome and palatable. White or Red Beans may be cooked in this fashion.