Wednesday, November 7, 2007

Red Beans and Rice

In the old days in Southern La., women traditionally simmered pots of red beans on Mondays. Mondays were typically wash days and one could attend to the laundry while a pot of beans simmered.

This is the quickest recipe I have for red beans. I have a few others in my arsenal, but this is my go to recipe when I don't want to do too much prep. You probably want to cook this on a lazy Sunday and let it sit in the fridge overnight. It'll be the perfect thing for dinner on Monday!

You MUST use Camellia brand red kidney beans, which are smaller and lighter in color than some kidney beans. It's a Louisiana thing. Using any other brand, such as those super huge, dark kidneys would be wrong and not nearly as tasty!

Red Beans
1 tbsp olive oil
3 celery ribs, diced
1 white or yellow onion, diced
1 yellow, red, or orange bell pepper, chopped
3 -4 large cloves garlic, minced
1 lb Camellia red kidney beans
1 lb smoked sausage, sliced
1 lb andouille sausage, sliced
ham bone (optional)
1/2 lb smoked ham or 4 oz tasso ham, chopped
2 bay leaves
1 tsp fresh thyme leaves
1/2 C green onions, sliced
black pepper,
kosher salt, cayenne, Tabasco, and Creole seasoning to taste

1) Place the beans in a large pot or bowl and cover with water. Let soak overnight.
2) Saute' the onions, celery, and bell pepper in olive oil until fragrant and softened. Add garlic and saute until fragrant but not browned. Set aside.
3) Drain the beans. Add beans to a large pot and add water to cover. Boil for 1 hr or until tender.
4) Do not drain the beans. Add the meats (including ham bone), seasonings (except salt and green onions), the sauteed veggies, and more water so that beans are covered.
5) Boil for 1 minute, then simmer on low heat, stirring occasionally. Add half of the green onions and some salt.
6) Let simmer for 3 to 3 1/2 hours, adjusting seasonings.

Serve over long grain white rice. Top with remaining green onions.

2 red beans:

Anonymous said...

hey - when you made the very tasty vegetarian style RB+R, what'd ya use for the Tasso? Nuthin'? Seitan? Tofu? Eggplant?

Just curious...and did not know about the Carmella brand - are they giving you some kinda kickback here?

Gumbeaux Gal said...

Good question, M2! My secret for vegetarian RB+R is Liquid Smoke!

LOL! No, Camellia isn't giving me any kickbacks, but that gives me a brilliant idea. Perhaps I'll send them the link and they can keep me in beans for the next several years. That way, I won't have to cart several bags back with me from La.

I like Camellia because LOTS of Cajun folk and lots of restaurants use the brand. Plus, they're the only brand of beans (and peas) that Mom ever bought. Can't go against Momma! :>

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