red beans and rice

Jan 22

Jan 22 red beans and rice

Several times a year, I start craving New Orleans. The food, the music, the people, the energy. In all the cities I've traveled to, New Orleans is the one that has the biggest pull on me. So in between trips, I try to bring a little of my soul city into my kitchen.

Red beans and rice is a traditional dish, historically eaten on Mondays. In the past, the lady of the house would put a big pot of red beans on to cook all day while she completed the laundry. Thankfully, you can get red beans and rice anywhere these days (though my favorite is still from Felix's Oyster Bar).

[this is definitely not on my vegetarian food list but in my defense, I did use turkey sausage and vegetable broth]

prep time: 20 minutes | cook time: at least 3 hours, preferably all day

experience level: easy peasy | specialty: comfort food

1 pound dried small red beans (NOT kidney beans), sorted and soaked overnight
1 ham hock
2 tbsp olive oil
1 medium yellow onion, finely chopped
1 bell pepper or 2 deseeded and deveined jalapeños, finely chopped
3 thin ribs of celery, finely chopped
2 cloves garlic, minced
7-8 cups reduced sodium chicken or vegetable broth
1 tsp kosher salt
1 tsp ground pepper
1/4 - 1/2 tsp cayenne pepper, to taste
1 tsp hot sauce (Crystal, Tabasco, or Louisiana)
2 bay leaves
1 pound smoked or andouille sausage

The night before you make red beans, make sure to sort them and wash/soak them overnight. This gets rid of the rocks and the dirt...and makes them cook faster.

Chop the onions, peppers, celery, and garlic. Heat a large stock pot over medium heat, then add the olive oil. When the oil is warmed, add the onion, peppers, and celery, cooking until softened and translucent (about 5-7 minutes). Add the garlic and cook until fragrant (about 30 seconds).

Drain the water from the soaked beans and add them to the pot. Stir them around with all the vegetable, then add about 6 cups of the broth and the ham hock. Do not use water. It's not rich enough and doesn't add any flavor. Stir in your seasonings and bring to a slow boil. Stir again and reduce to a simmer, keeping the heat at medium low.

Allow the beans to cook for at least 3 hours, adding more liquid as needed. Today, I ended up using around 7 cups of broth. Preferably, I like to let mine cook all day, as it thickens up the "bean juice."

About 20 minutes before you're ready to serve, dice up the sausage into small half moons. Either dump them in the pot directly or sear them in a skillet beforehand. I like to sear mine, as I've found that the sausage gets a bit rubbery when it boils in the liquid for too long.

Serve over steamed white rice and with hot French bread. Season with additional hot sauce and chives, if desired.