Red Beans and Rice is one of the grand favorites here in Cajun Cooking
Land. History has it that this was the "Monday meal" because Monday was
wash day. Red beans are really simple to cook and they don't take a lot
of stove time, hence, "the wash day dish".
You can look on the internet and find other Red Bean recipes and you'll
see most of them use dried beans. If you're not a stay-at-homer your
cooking window is probably short. Given that I'll give you a little
hint; use canned beans! What's the best brand? Our favorite for years
has been Van Camp's New Orleans Style Red Kidney Beans. No, this is not
an advertisement for them but it sure qualifies! We've found that the
beans are cooked just enough to allow additional cooking without turning
to mush. You do want to cook them a little more to absorb your
seasonings.
Preparing Red beans is simple...
1 lb dried or 6 - 15oz. cans of Red Beans
1 medium onion chopped
1/2 bell pepper, diced
3 stalks celery diced
3 cloves garlic diced
1 tbs. dried parsley
1/4 cup green onions chopped
1 - 2"X2" piece of Salt Meat or a few ham hocks
2 links of your favorite smoked sausage
1 - 8 oz. can tomato sauce
Pinch of Thyme
Pinch of sugar
2 bay leaves
1/2 tsp Worcestershire sauce
Creole seasoning
Salt and black pepper to taste
Wash the dried beans well and pick beans for bad ones and rocks. (If
you're using the canned beans skip all of this) Soak beans in cold water
until plump (softened). Drain water, and in a pot cover beans 1/2" over
the top with water and cook at a slow rolling boil for an hour. Add
water as you need to keep the beans covered. Do the following as soon as
you get the beans on.
In another pan, sauté, on a med-low fire, the onions and salt meat or
ham hocks until light browning occurs on the edges of the onions. Add
bell pepper, green onions, garlic and celery and cook another 5 minutes.
Add the tomato sauce and continue to cook until the sauce slightly
scorches (not burns). Stir often.
Turn the fire off under the beans and drain them. Refill the pot with
the beans and fresh water to cover and put them back to boil.
If you're using the canned beans open them and put them in the pot.
Add all the sautéed ingredients to the beans, deglaze the pan you
sautéed the veggies and meat in and add that to the bean pot. Now add
all the seasonings except the salt and parsley.
Slice the sausage in bite sized pieces and add to the beans.
Add seasonings except salt and continue to cook on a med-low fire until
beans are tender, don't let them dry out; add water as needed and stir
occasionally (they will burn).
When the shells of the beans just start to split they're done. Take a
spoon and mash some of the beans a few times on the side of the pot,
this will make them a little creamy. Add salt, allow to dissolve a few
minutes and start tasting. Add other seasoning to taste.
Serve on hot rice
J.G.