It’s almost Mardi Gras so get your beads ready, or your boobs. I’m not really into that so I’ll just be at home stuffing my face with red beans and rice with sausage, maybe occasionally showing Chris my boobs just for kicks.
Red beans and rice is possibly the most New Orleans of New Orleans cooking. Traditionally made on Mondays with the leftover Sunday ham, nowadays it’s often served with sausage or a pork chop on the side.
My recipe is good for vegetarians, though, because it gets its flavoring from the Holy Trinity of celery, onion, and bell pepper plus smoked paprika rather than ham hocks. Fry up some sliced andouille or other sausage to serve on the side for meat-eaters.
Red Beans and Rice
New Orleans classic
- Yield: 6
- 1/2 pound kidney beans, soaked overnight in 6 cups water
- 1 onion, diced
- 3 stalks celery, diced
- 2 bay leaves
- 1 bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 tablespoon chopped parsley
- 1-2 teaspoons salt
- 2 teaspoons smoked paprika
- Hot buttered rice to serve
- Drain the beans from their soaking water and rinse.
- Put into a large pot with 4 cups water, onion, celery, and bay leaves. Cover pot.
- Bring to boil, then reduce heat and simmer 1 to 1.5 hours, or until beans are soft.
- Add bell pepper, garlic, thyme, salt and pepper. Simmer uncovered an additional 30 minutes.
- Use a large spoon to mash some of the beans against the side of the pot to make a creamy gravy.
- Serve over buttered rice.
Make sure the vegetables are diced fine. They should not be recognizable in the finished dish.