Coast Cooking

Coast Cooking: Tamales are key to black bean stew

Most of you know that tamales are a Delta favorite. 

Brought up from Mexico by migrant workers many years ago, the humble tamale found a home in the Delta and still thrives there today. 

Tamales are so popular the Southern Foodway Alliance has created a Tamale Trail for those who are really crazy about them (http://www.southernfoodways.org/interview/hot-tamale-trail-map/). Take a look!

Did you know that we also have a famous tamale maker on the Coast? Try Doris' Hot Tamales in D'Iberville, but go early as they sell out every day. 

I am not going to provide a recipe for tamales, it is an arduous task and takes many hours to make, but they sure are good with the black bean stew recipe below. Stop by Doris' and grab a dozen or so, then top them with this recipe. Let me know what you think.

BLACK BEAN STEW 

12 tamales

2 cups cooked black beans

1 chopped red onion

3-4 cloves chopped garlic

1/2 cup chopped ham

1 chopped jalapeno

1-2 cups homemade chicken stock

Sauté the ham in a little oil until it starts to brown, add the onion and jalapeno and cook for 5 minutes, add the garlic and cook for 2 minutes more. Add a 1/4 cup of the beans, 1 cup of stock and simmer for 15 minutes. Add the remaining beans and cook 5 minutes more. Taste and re-season as necessary. Plate the tamales, top with the beans and serve at once.

  Comments