Red beans and rice is a popular dish in Louisiana. It is/was frequently made on a Monday since that was typically a wash day and there wasn’t a lot of time to make an elaborate meal. It was often seasoned with bones and meat from the previous Sunday’s meal. Red beans and rice is mostly a creole dish but a good ole pot of beans has been a staple for various areas across our country and around the world. Check out this article on Brown Beans from a buddy of mine Dan Gill a Ethno-Gastronomist out of Virginia. When I was a kid beans and rice was my favorite meal. Nothing like coming home from school and smelling a pot of beans on the stove. If I was stuck on an island and only could have one meal to eat it would be beans and rice. Of course, I would need the beer serving girl (That was the other wish right?), to serve me the beans and rice. Total comfort food. There is no specific authentic recipe for red beans and rice and if anybody tells you otherwise they need some of THIS because they have been skiing down Bandini mountain with a PBR one too many times. Well here is my recipe for Red Beans and Rice please change it up and make it your own! First you have to get your measuring cup ready..
Oh did I forget to mention that I rarely use measuring cups when cooking? Don’t worry I’ll have some kind of measurements for the anal retentive folks out there. Start off with these 3 nice cloves of garlic, 3 stalks of celery, one green pepper and one White onion. Why white you ask? Because that’s what I like! It may be because a white onion is more sharper and has a more oniony (is that a word?) taste to me.
Okay now you need 2 lbs dry red kidney beans, 2 lbs Andouille sausage and about 12oz of salt pork. I use kidney beans because I like the larger creamier bean. I know there may be some traditionalists out there but hey this is my recipe! If you want to use regular red beans go for it. Go ahead and rinse the beans. No I’m not going to tell you to soak them overnight. There is not enough flatulence in the world. Your significant other won’t mind trust me! I personally think soaking beans is overrated and not necessary. When you dump out the water you are losing flavor and various vitamins/minerals. Slice up the sausage and salt pork into chunks. I can’t figure out why my store carries pre-sliced salt pork here. I don’t like it and don’t know why they do it. I would rather choose what size I would like on my own. Damn you Hormel!
Add the following spices to the pot: 1 TB Paprika 1 TB Salt 1 ts Granulated Onion 1 ts Granulated Garlic 1 ts White Pepper 1 ts Black Pepper 1/2 ts Thyme If your manly spice it up and add 1 ts cayenne. I’ve been married 20 years for a reason so I left it out.
Dump the garlic, onion, celery, green pepper, salt pork and andouille in the pot. If I forgot something throw that in the pot too. Bring to a boil, cover and lower heat to medium for about 3 hours. Keep an eye on it after the beans start soaking up the water. Probably a couple hours in. Add a little water if necessary. You want the beans to have a little “pop” and be a little creamy at the same time. Taste for seasoning and add salt if needed. I like to add more salt while eating but that is me. Grab a ladle and put over a bowl of rice. I told you to make rice right? I’m sure you got that handled. Topped with some chopped parsley. I used dried because I didn’t have any in the garden like I thought. Waaaa lahhhh!
- 3 cloves garlic
- 3 stalks celery
- 1 bell pepper
- 1 white onion
- 2 lbs dry red kidney beans or regular red beans
- 2 lbs andouille sausage
- 12 oz salt pork
- 1 TB Paprika
- 1 TB Salt
- 1 ts granulated onion
- 1 ts granulated garlic
- 1 ts white pepper
- 1 ts black pepper
- ½ ts dried thyme
- Cooked rice
- Cooked corn bread
- Chopped parsley
- Mince garlic and chop onion, bell pepper and celery.
- Rinse beans, put into pot and cover with about 12 cups water.
- Slice salt pork, andouille into chunks and add to pot.
- Mix spices together and add to pot. Add garlic, onion, celery and bell pepper to pot also.
- Bring to boil, cover and lower heat to medium for about 3 hours. Check 2 hours in to see if you need to add more water. Ladle over hot rice and top with chopped parsley.