Red Beans & Rice
In New Orleans, red beans and rice are a staple. Besides having them in New Orleans there are only two people that make them like they do in the south, My dear Aunt Eileen a NOLA native, and of course my Mom. There's somethings about this dish, as simple as it is, a lot of people can't make it. It has a depth of flavor that you can only get by cooking low and slow.
This dish is a no brainer, besides soaking the beans the night before, it's ridiculously easy: put all ingredients in a pot and cook for three hours. All you'll need then is some corn bread to sop up the all the goodness.
I like to make a lot and eat the leftovers throughout the week, since the flavors only improve with time. I do, however, like to make the rice fresh each day; this method leaves it just a little bit wet, which is the perfect complement to the thick, spicy gravy of beans.
Ingredients
1 pound Dried Red Beans, Soaked and Sorted
3 tablespoons of Bacon
1 1/2 cups Yellow Onions, Chopped
3/4 cup Celery, Chopped
3/4 cup Green Bell Pepper, Chopped
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1 tablespoon of Cajun Seasoning
Pinch Cayenne
3 Bay Leaves
2 tablespoons Chopped Parsley
2 teaspoons Thyme
1/2 pound Smoked or Andouille Sausage, Sliced
1 pound smoked Ham Hocks
3 tablespoons Garlic, Chopped
8 cups Chicken Stock, or Water
4 cups Cooked White Rice
1/4 cup Green onions, Chopped (Optional)
For the rice
2 cups long-grain white rice
4 cups cold water
2 teaspoons salt
2 teaspoons salt butter
Corn bread, follow package directions
Directions
Place the beans in a large bowl or pot and cover with water by 2
inches. Let soak for 8 hours or overnight. Drain and set aside.
In a large pot, sauteed bacon over medium-high heat, to until fat begins to render. Add the onions, celery, garlic and bell peppers. Season with the salt, pepper, Cajun Seasoning, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, stirring to brown the sausage and ham hocks, about 4 minutes. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
In a large pot, sauteed bacon over medium-high heat, to until fat begins to render. Add the onions, celery, garlic and bell peppers. Season with the salt, pepper, Cajun Seasoning, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, stirring to brown the sausage and ham hocks, about 4 minutes. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)
Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.
Serve over rice and garnish with green onions.
