Red Beans and Rice
There is just something about cold weather and a big pot of beans. There are many bean recipes, but one of my very favorites is red beans and rice. We had the opportunity to live in New Orleans for several years and we left there in love with the food. The flavors in this dish are so robust and delicious; I love a big bowl of beans and rice on a cold winter day.
For this meal we put on a little NOLA Jazz and got ready for a steaming hot bowl of hearty deliciousness. Traditional red beans and rice recipes start with lard or bacon fat and if I was in Nawlins' I would totally indulge in this tradition. But when making it at home, we do modify the recipe to make it a little healthier. Our salt-free Red Beans and Rice Seasoning is blended from onion, garlic, parsley, celery, cumin, cayenne, bay leaf and red pepper flakes.
It isn’t difficult to prepare and is certainly well worth it. This is another meal that I had to make sure had enough leftovers, as we both wanted to have some for lunch the next day!
- 2 cups of dried kidney beans
- 3 Tablespoons of vegetable oil
- 1/4 cup of tasso (a highly spiced, cured and smoked pork shoulder) or chopped ham
- 1-1/2 cup chopped onion
- 3/4 cup of diced bell pepper
- 3/4 cup of chopped celery
- 4-5 Tablespoons Red Beans and Rice Seasoning, divided
- 1 pound of andouille sausage, sliced in rounds
- 4-1/2 cups of chicken stock
- 2 cups of cooked rice
- Add the beans to a large bowl and cover with water by 2 inches.
- Soak the beans for about 8 hours or overnight.
- Drain and set aside.
- In a large Dutch oven, heat the oil over medium-high heat.
- Add the tasso or chopped ham and cook, stirring, about 1 minute.
- Add the onions, celery and bell peppers to the pot.
- Season with 3 Tablespoons of Red Beans and Rice Seasoning and cook, stirring, until the vegetables are soft (about 4 minutes).
- Add another 1-2 tablespoons of Red Beans and Rice Seasoning and the andouille sausage and cook, stirring to brown the sausage (about 4 minutes).
- Add the soaked beans and chicken stock. Stir well and bring to a boil.
- Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and start to thicken (about 2 hours).
- If the stew begins to dry out or become too thick, add more chicken stock, approximately 1/4 cup at a time.
- About 20 minutes before you're ready to eat, mash about 1/4 of the beans against the side of the pot with the back of a heavy spoon.
- Continue to cook until the beans are tender and creamy, 15-20 minutes.
- Spoon rice into bowls and top with bean mixture.
- Can be served with toppings like green onions or parsley, and a side of crusty bread.