Some of the best comfort foods come right out of New Orleans, with Red Beans and Rice being right up there as one of our favourites. Louisiana-style red beans are simmered nice and slow with cajun spices, creating a delicious, lip-smacking gravy to serve with fresh cooked rice and a hot skillet filled with Buttermilk Cornbread.
RED BEANS AND RICE
Traditionally served on a Monday with cornbread and sweet iced tea, a bowl of red beans and rice is delicious but inexpensive, which is one of the reasons red beans and rice has become so popular. A heart warming meal that makes you want to curl up under a blanket on a cold winters day with fluffy socks and a jumbo-sized sweater! Waiting around and smelling all of the spices emanating from your kitchen while it simmers away on your stove is the hardest part! Red beans develop into a rich and creamy gravy, with tender meat falling off the bone and all of the rich flavours melding together.
HOW DO YOU MAKE RED BEANS AND RICE FROM SCRATCH?
Even though the red beans and rice ingredients list may look long and daunting, preparing it is easy. You already know from our Jamalaya recipe and our Beef Bourguignon that a long list of ingredients always returns incredible results!
ANDOUILLE SAUSAGE or Cajun sausage provides that quintessential smokiness red beans and rice is known for. Kielbasa can also be used if you can’t find andouille. Fry in oil to get the slices lightly browned. THE HOLY TRINITY of Cajun and Creole cooking: onion, celery and bell pepper. These aromatic ingredients draw out those essential Southern flavours. SPICES can be adjusted or omitted according to your taste. We love adding cajun seasoning, cayenne pepper, cumin, paprika, tomato paste and dried Italian herbs to achieve as much flavour as possible. Fry your sausages and veggies in the spices to get those flavours developing.
HAM HOCK or ham shank creates an incredible ‘stock’ for your red beans, giving you tender, fall-apart meat. Shred it up with two forks and mix the meat through when it’s all done. WATER replaces chicken stock or broth called for in most recipes. You don’t need it with that delicious ham hock! DRIED KIDNEY BEANS or small red beans. FRESH HERBS pull it all together. Red beans cook with fresh thyme, bay leaves and parsley.
HOW TO THICKEN RED BEANS AND RICE
After cooking, the beans will be soft with a creamy consistency. To get them even creamier, transfer a ½ cup of cooked beans to a small bowl. Use a fork to mash, then stir mashed beans back into the pot. Let simmer for a further 10 minutes to get it nice and thick. Alternatively, use the back of a wooden spoon to smash some of the beans against the side of the pot.
DRIED OR CANNED BEANS?
Dried beans provide an amazing texture for red beans and rice; however, you can use canned beans with a few minor adjustments:
Leave out the ham hock. Use chicken broth or stock instead of water. Only add half of the liquid (3 cups instead of 6 cups). Reduce cooking time (about 30 minutes simmering in total).
Enjoy! … Read More
