Red beans and rice is a delicious and popular Louisiana dish, traditionally served on Mondays using the ham bone left over from the previous Sunday's ham dinner. Red kidney beans are most often used, but many purists feel the flavor is too strong and use the small South Louisiana red beans.
According to "The New Orleans Cookbook", baked ham should be used rather than country ham or smoked ham. They also recommend pickled pork or salt pork (if using salt pork, eliminate other salt in the recipe).
An excerpt from "The Picayune Creole Cookbook""In all the ancient homes of New Orleans, and in the colleges and convents, where large numbers of children are sent to be reared to be strong and useful men and women, several times a week there appear on the table either the nicely cooked dish of Red Beans, which are eaten with rice, or the equally wholesome White Beans a la Creme, or Red or White beans boiled with a piece of salt pork or ham."-The Picayune Creole Cookbook, 1900
Cajun 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 don't like a lots, I use about 2-3 cloves)
1 to 1-1/2 pounds mild or hot smoked sausage 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 mix, to taste; OR,
red pepper and black pepper to taste
Salt to taste
Soak the beans overnight, if possible. The next day, drain and put 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 45 - 60 minutes, until the beans are tender but not falling apart. Drain.
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, 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 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.
Serve generous spoonfuls over hot white long-grain rice, with good French bread
Molly, you know the story I wrote about the old house. Go read my daughter's comments about what she sees when she sees one of those old filed houses.
ReplyDeleteThis looks fantastic. Being born in New York, and now living in New Jersey, I've never had red beans and rice. . . but I think I'll try making it!
ReplyDeleteYum... I love kidney beans.
Cass
Great sounding recipe. Pinto beans are the norm around here but I am partial to red beans!
ReplyDeleteblessings
mary
Hi Molly...I was raised on beans and rise, still love them, but hubby doesn't...wonder why- hehehe. My mom used both pinto and red beans...it doesn't matter to me, they're both delicious!
ReplyDeleteThanks for sharing this great recipe!
God bless!
Mary
Ohhh yum! I hope you feel better tomorrow and get to eat what your dh made. But if you're still under the weather, just send me your portion. ;>))).
ReplyDeleteReally, I seriously DO hope you're better -- this looks way too good to miss.
Sallie (FullTime-Life)
Sallie - FullTime-Life.
The red beans and rice sure look good Molly.
ReplyDeleteRamona
Hi Molly...
ReplyDeleteWhat a great recipe to share with us today for Sunday Favorites, my friend!!! I love, love, LOVE any kind of cajun cooking...it really is one of my favorites! Your recipe for red beans sounds divine...ooohhh, it's only 7:45 in the morning but I could still go for some of those beans right now! Hehe!
Thanks so much for participating in Sunday Favorites this week, my friend!!! Absolutely scrumptious post!!!
Warmest wishes,
Chari
This, is not an Indiana dish, but it really does look delish!
ReplyDeleteHey, that all rhymes....
Love your rooster header and new background. Very attractive!
Always loved that Conway/Loretta song,
ReplyDeleteLousiana woman, Mississippi man!
Mmm...love the sound of red beans and rice :o) Thank you for sharing the recipe and the "story" of Red beans and Rice Mondays :o)
ReplyDeleteBlessings & aloha!