Recipe: Red Beans and Rice
It amazes me sometimes that “peasant” dishes can be the best food in the world. I remember the first time I had grappa. I was at a tasting room for Baywood Vineyards in Monterrey. The winery has unfortunately since closed. Dan, one of the incredible men who poured wines at Baywood, was having a conversation with me when I noticed a new blue bottle on the back counter. There was no sign on them and there was no new vintage on the tasting menu. I inquired about what these bottles might be. Dan smiled and informed me, “you wouldn’t be interested in this” as he poured me a glass. John, the vintner, had a friend come over from Italy and stay with him who taught him how to distill grappa. The peasants drink made from the left over stems, leaves and skins from the pressed grapes. It was amazing. I recently finished my final bottle of Baywood Grappa.
Similarly, red beans and rice was a Monday dish. In New Orleans after a Sunday meal, you would take whatever scraps of meat left over from Sunday dinner and make “red beans and rice”. I wish I could remember the first time I had it… but I do remember having it at Acme, a restaurant in New York that had a sister restaurant in New Orleans that unfortunately was destroyed by Hurricane Katrina. Acme served it as a special. The richness of the beans, creamy with just a little bite. The depth of flavor and spices that are so associated with New Orleans. Cooked low and slow. Rice (doubling your starch) helps cut the richness of the dish perfectly. No longer a “peasant’s dish”, red beans and rice actually takes time to make and therefore requires some planning ahead, but it is definitely worth the wait.
Ingredients:
1 large onion
2 Green Bell Peppers
4 stalks of celery
Olive Oil
4 links of Andouille Sausage
4 cloves of garlic
2 tablespoons of paprika
2 teaspoon of dried thyme
2 teaspoon of dried oregano
4 bay leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon cayenne pepper (this can easily be cut down if you think it’s too hot)
1 large can of diced tomatoes
1 tablespoon worcestershire sauce
1 teaspoon hot sauce
1 tablespoon of salt
1 lb of red beans (soaked overnight)
Begin by separating the red beans to make sure there are no stones in them. Then, place in a pot and cover with cold water 2 inches above the top of the beans. Soak overnight.
In the morning, cut your vegetables and take the ends of onions, celery, and bell pepper and put them in the bean water. Bring the beans to a boil. Reduce to a simmer. Cook uncovered for 1 hour or until 3 beans tasted as soft.
At this point, slice the andouille sausage. Place a skillet on the stove and add a little olive oil. Add the sausage to the skillet and render on medium low heat until the sausage is slightly browned and has released some of its oil. Remove with a slotted spoon and add to the beans.
Do not discard the andouille oil. If there is not enough fat, add a little more olive oil. Then saute the onion, bell pepper, and celery in the same skillet. Cook over medium heat for 8-10 minutes until soft and slightly colored. At this point, add in the garlic and continue sauteing for another minute. Then add the cooked vegetables to the bean pot as well.
Add all of the spices, the canned tomatoes with liquid, the salt, the worcestershire sauce, the hot sauce, to the pot and stir.
Bring to a boil and reduce to a simmer. Let cook for another hour.
When it is done, take a potato masher and mash some of the beans in the liquid to thicken it to the right consistency. Serve with white rice and top with green onions.
