Red Beans & Rice - the old Gulf Coast Way...

Red Beans and Rice is one of the oldest Gulf Coast food traditions, along side Hoppin John.  Like many foods it has been bastardized over the years, its roots long forgotten...

Long ago Red Beans and Rice would have been cooked on Mondays, washdays, and simmered on the stove all day.  It may well have had a ham bone if one was available.  As much as this dish should not be rushed, I have both a quick and slow version.  It can also be pressured canned or frozen.

This dish should have a creamy consistency, much like a thick gravy.  If you really want to retain the integrity of the original dish, that people fell in love with you might try Crowders instead of kidney beans, and definitely serve it over long grain brown rice assuming you are not one of the rare people with access to Carolina Gold Rice.  Sweet onions are definitely an assest for this dish and let us not forget a good quality Andouille.  I know that Chicken Andouille is not traditional, but AMYLU makes one that is every bit as good as the best Andouille we had in New Orleans.  

I digress...

After doing my usual research and taste tests with old locals I feel I can confidently share my recipe.

RED BEANS & RICE

Ingredients

1 lb dry red beans-I think the smaller ones work better, but Kidneys are perfectly acceptable
1 lb good Andouille
1 Large Onion-preferably sweet, if not a yellow or red will work nicely
1 Large Green Bell Pepper
2 stocks Celery
2 T Garlic
2 large Bay Leaves
1 t Thyme
1 t Sage
1/2 c butter (1 stick)
1/2 t Salt
1/2 T Pepper
to taste Cayenne Pepper
2 lb rice


Directions

1) Soak the beans overnight in cold water

2) Drain and rinse beans well and put into crock pot, or pot to slowly simmer all day.

3) Dice onion and bell pepper, slice celery, mince garlic and chop andouille into bite size pieces.

4) Put first 10 ingredients, into pot and add water to cover.

5) If using a crock pot, cover it tightly, put it on high and leave it there all day, stirring when ever...
    If using the stove top method, bring to a boil, stir, cover and put on the lowest heat possible,
    stirring as necessary.

6) Add remaining ingredients to taste.

7) If the Red Beans are not creamy from stirring either use a potato masher or your blender to make
    a paste out of half of your beans

8) About an hour before service cook rice according to directions.  If you are using white rice,
    please wash it until the water runs clear.  With brown rice you should only need to rinse it once.

9)  When you serve it place a goodly amount of rice in the bowl and top with about half as much
      of the Red Beans.


QUICK VERSION:

4 15 oz cans of Kidney beans with liquid               (please be mindful of the ingredients as
            you only want beans, salt, water and (sadly) calcium chloride)
1 lb good Andouille
1 Large Onion-preferably sweet, if not a yellow or red will work nicely
1 Large Green Bell Pepper
2 stocks Celery
2 T Garlic
2 large Bay Leaves
1 t Thyme
1 t Sage
1/2 c butter (1 stick)
1/2 t Salt
1/2 T Pepper
to taste Cayenne Pepper
2 lb rice

1) About an hour before service cook rice according to directions.  If you are using white rice,
    please wash it until the water runs clear.  With brown rice you should only need to rinse it once.

2) Do not drain the beans as the liquid is part of the flavor.

3) Put two of the cans of beans through your blender with the butter until they form a smooth paste.

4) Dice onion and bell pepper, slice celery, mince garlic and chop andouille into bite size pieces.

5) Put first 10 ingredients, into pot and add water to cover.

6) Bring to a boil, stir, lower to a simmer,  cover and stir as necessary.

7) Add remaining ingredients to taste about 15 minutes before your rice is ready.

8) When you serve it place a goodly amount of rice in the bowl and top with about half as much
      of the Red Beans.

I know this dish does not look like much, but, when cooked correctly is an easy crowd pleaser!