RED BEANS AND RICE
List of Ingredients
RED BEANS AND RICE
The quintessential New Orleans dish, traditionally served on Mondays.
A lot of this is going to be trial-and-error, and it's going to take a little practice before you get it right.
You'll probably want to fiddle with it each time you make it, and arrive at the exact, instinctual combinations of seasonings that you like.
You can alter this recipe to your taste, but don't stray too far.
You can make this dish completely vegetarian, and it's still great; instructions are below.
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, 1 big chunk 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
Recipe
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) Soak the beans overnight, if possible.
The next day, drain and put fresh water in the pot.
(This helps reduce the, um, flatulence factor.) 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, saut� 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 saut�ed 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.
Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer.
You can serve grilled or broiled fresh Creole hot sausage or chaurice on the side.
You can serv a few small pickled onions with red beans chop them up and mix them in with the beans.
Vegetarian Red Beans and Rice
Follow the same instructions as above, except: Omit the ham hock (or ham or pickle meat), and the smoked sausage.
Add 2 tablespoons vegetable oil along with the seasonings. Add 1 teaspoon (or enough as you like, to taste) of liquid smoke seasoning.
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