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With Hanni El Khatib live in session

Duration:
2 hours
First broadcast:
Sunday 28 August 2011

LA-resident Hanni El Khatib is a first generation American son of Palestinian and Filipino immigrants,
who grew up in San Francisco raised on a cocktail of skateboarding, punk rock, and 1950s and 60s classic Americana. He has already been wowing audiences supporting Florence and The Machine on tour in the US He releases his debut album, Will The Guns Come Out in the UK which includes his unique take on Funkadelic's classic song "I Got A Thing, You Got A Thing, Everybody's Got A Thing". He plays tracks from the new album on the show.

Music Played

25 items
  • Cerys and Hanni El Khatib

    Cerys and Hanni El Khatib

  • Hanni El Khatib performing live in session for Cerys

    Hanni El Khatib performing live in session for Cerys

  • Sunday Recipe: Red Beans and Rice

    1 pound red kidney beans, dry
    1 large onion, chopped
    1 bell pepper, chopped
    5 ribs celery, chopped
    As much garlic as you like, minced (I like lots, 5 or 6 cloves)
    1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
    1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
    1/2 to 1 tsp. dried thyme leaves, crushed
    1 or 2 bay leaves
    As many dashes Crystal hot sauce or Tabasco as you like, to taste
    A few dashes Worcestershire sauce
    Creole seasoning blend, to taste; OR,
    red pepper and black pepper to taste
    Salt to taste
    Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
    Pickled onions (optional)

    It's not necessary to soak the beans overnight, but you can if you want to. If you do, drain the water and cover the beans with a double volume of fresh water in the pot.

    Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about an hour, until the beans are tender but not falling apart.

    While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent.

    Add the garlic and saute for 2 more minutes, stirring occasionally.

    After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

    Bring to a boil, then reduce heat to a low simmer.

    Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

    If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

    Thanks to Fiona.

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