It’s not just for Monday anymore! New Orleans red beans and rice can be made anytime you have a day-long project from which you can take occasional breaks to stir the pot. The ingredients are easy to find and inexpensive. When I was in college, my buddy Mark and I decided that we were going to treat our friends to a red beans and rice dinner. The only problem: we didn’t know how to cook it. So I called home and my father answered. His recipe was, “Soak the beans overnight, then add some pork meat and spices. Then boil the hell out of it.” My mother called back in a few minutes and gave me the following recipe. I’ve modified it a little bit. It’s great when served with a dessert like bread pudding.
Serves six
[one_half padding=”0 5px 0 0″]1 one-pound bag of dry, large red kidney beans
1-1/2 lb. pork sausage such as andouille or kielbasa, cut into 3-4 inch lengths
1/2 lb. diced ham1 large white onion, diced
1 tbsp. fresh sage, chopped
1 tbsp. fresh rosemary, chopped
1/2 tbsp. fennel seed[/one_half][one_half_last padding=”0 0 0 10px”]
3-4 sprigs fresh thyme
3-4 large bay leaves
1/2 tbsp fresh ground black pepper
salt to taste hot sauce to taste
water as required
For garnish: chopped green pepper or parsley[/one_half_last]
Place the dry beans in a large stockpot (8 quart size or larger will do). A black cast iron kettle is perfect, but you can use any pot with a thick metal bottom that allows even heat distribution. Add water until the level is about an inch or two above the beans. Allow to stand overnight.
Get up the next morning and have a cup of coffee. Set the burner under the beans to medium-high heat. The beans will have swollen overnight, so if necessary, add more water until the level is about one inch above the beans. Add the diced onion and diced ham. Add all the seasonings except the salt. Bring the pot to a boil and then reduce to medium-low heat and allow to simmer. Cover with a lid.
This part takes five hours or more, so it’s a good time to read a book, or write one. During this period, stir the pot occasionally and don’t let it scorch too much, although there is a school that says you’re supposed to allow it to scorch a little to add flavor. Sometimes I follow this advice by accident. Add water as necessary to maintain a constant level. Taste occasionally (don’t burn your tongue!) and adjust the seasonings to taste. If you add salt, add just a pinch or two at a time and taste again. You have at least five hours, so there’s no reason to rush it.
Around hour five, the simmering mixture should have a consistent appearance. Remove the lid and allow it to slowly boil down until the beans have a thick, creamy texture. Remember that this is really hot, and when it cools down on the plate, the consistency will be thicker still. Stir occasionally. Fish out the stems from the thyme sprigs, if you can find them.
After the beans have reduced in volume by an inch or so, and the viscosity of the mix is similar to that of heavy cream, you are ready. Serve over white or brown rice and garnish with chopped green onion or chopped parsley. Dose with two or three shakes of hot sauce, if you wish.
1 cup dry white rice
2 cups water
1/4 tsp salt
Place the water and salt in a large sauce pan and bring to a boil. Add the rice and stir, then reduce the heat to low and cover for eighteen minutes. Fluff the rice and serve.