I figured that Red Beans and Rice would be just the thing for tonight since I wasn't able to partake in the festivities down in the deep south this year. Today is officially the last day of Mardi Gras, also known as Fat Tuesday, the day before Lent begins and the end of a celebration lasting over 2 1/2 weeks. And for those of you who don't know, Mardi Gras originated in my home town and that place is not New Orleans but in Mobile, Alabama! In 1703, the tiny French colony of Mobile observed the first-known Mardi Gras in North America.
Red Beans and Rice holds a very special place in my heart, not only does it remind me of Mardi Gras but it is also one of my favorite dishes that my mother makes. It's delicious, it's cheap, it's simple, and it makes me feel good. It's definitely one of my top comfort foods. I know my mom changes the recipe around each time she makes it and you'll probably want to fiddle with it each time you make it too, and arrive at the exact, instinctual combinations of seasonings that you like. Feel free to alter this recipe to your taste, but don't stray too far. You can make this dish completely vegetarian (a great meal for Fridays during lent), and it's still really good!
I like to cook this meal while listening to music and The Dirty Dozen Brass Band is a perfect way to get me in the Mardi Gras spirit!
Red Beans and Rice
*Makes 8 Servings*
Ingredients:
1 lb red kidney beans, dried
4 Tbsp olive oil
1 large onion, chopped
1 bell pepper, chopped
5 ribs celery, chopped
3 cloves garlic, minced (I like lots, 5 or 6 cloves)
2 Tbsp The Delicious Dietitian Creole Spice Blend (or substitute with 1 tsp dried thyme leaves, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp paprika)
2 bay leaves
1 tsp Tabasco or to taste
1 Tbsp Worcestershire sauce
3 quarts low sodium vegetable broth
1/2 cup sun dried tomatoes, julienned
1 cup dry red wine (optional)
Salt and Pepper to taste
2 cups long grain brown rice
1/2 lb lean turkey/chicken sausage (optional), brown and pat with paper towels before putting in beans to render some fat. Growing up my mom always used Conecuh Sausage, made in Alabama, but chicken or turkey sausage is the healthier option here of course :)
Directions:
1. Bring vegetable broth to a boil then add beans and bay leaves, bring the beans to a rolling boil then cover and reduce to a simmer, cook for about 1 hour or until the beans are tender but not falling apart. Make sure the beans are always covered with about 2 inches of broth (add water if needed), or they will discolor and get hard.
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| The Trinity= chopped onion, celery, and bell pepper (used as the beginning in many traditional Southern cuisines) |
2. While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) in olive oil until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally.
3. Add seasonings to the vegetables, either The Delicious Dietitian Creole Spice Blend or other dried herbs/spices listed above. (option: add the red wine after seasonings)
4. After the beans are boiled, add the beans with liquid to the sautéed vegetables, then add the chicken sausage (optional). Bring to a boil, then reduce heat to a low simmer. Cook for an additional 30-45 minutes (it's better if can be cooked for 2-3 hours, until the whole thing gets nice and creamy.)
5. Remove bay leaves and adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)
If you have leftovers, let the beans cool and then stick them in the fridge or freezer. Reheat and serve for dinner another day. They'll taste even better the second time around! When you do this, you might need to add a little water to get them to the right consistency.
Serve over hot brown long-grain rice.
Enjoy your Red Beans and Rice y'all!!
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