Red Beans and Rice

Red Beans and Rice is a fairly easy dish to prepare, and there are endless variations. I'll try to cover the basics and then add a few suggestions that you can decide whether or not to pursue.

[edit] Basic Ingredients

1 lb package of dry red kidney beans

Approx 3lbs of smoked meat, usually sausage

1 onion

1 bellpepper

1 stalk celery

1 pod garlic

32 oz chicken broth

5 bay leaves

2 tablespoons thyme

Optional :

Fresh green onions and/or fresh parsley

Hot sauce, cayenne pepper, fresh ground black pepper

Bacon, ham hocks

[edit] Instructions

Soak the beans in water. I highly suggest doing this between 12-24 hours ahead of time. Put the beans in a large bowl, fill with water until its a few inches over the top of the beans. Every few hours or so check to see if the water has been absorbed below the beans. If so add water. After a few times they will become saturated.

Dice the onion, bellpepper, celery, and garlic and place into a large pot. Cast iron works great but anything will do. Pour in a few tablespoons of olive or canola oil and start browning the vegetables on medium high heat. (Note : Some people like to start off with a few strips of bacon first and use the grease created instead of oil to brown the vegetables). In the meantime, start cutting the sausage into about 1/2 in pieces and throwing them into the pot. You can also use tasso (smoked pork) or smoked ham and do the same thing. Some like to use ham hocks. If you decide to use them, throw them in whole later on when you add the beans.

Once everything has browned for about 20 minutes or so, pour in the chicken broth and bring to a slow boil. Add the thyme. Drain the beans well and add them in. Add in the bay leaves.

At this point, if the liquid level is not above the top of the beans and stuff, add enough water until its about 1 inch over the top. Place the heat on medium low and cover. Check it (and stir) about every 20 minutes for the next 60-90 minutes. After about an hour the beans should be pretty tender. At this point its a matter of taste. Some people like the beans on the firmer side. In Louisiana we tend to cook them until they're almost mushy. Add a little water if the consistency gets too thick, but only a little at time. You can always add water but its hard to take it away.

After an hour of cooking you should be able to taste and get an idea of the seasoning. You may want to add a teaspoon of cayenne pepper or a tablespoon of hot sauce. You should not have to add much salt as the broth and meat should already be fairly salty. Different types of sausage have different levels of salt and spice so you'll have to make your own judgment. Just add a little at a time and then taste again until its right.

Some people like a fairly heavy amount of herbs in their red beans, so feel free to add oregano and basil along with the thyme. Fresh herbs are great as well. Every time I make this dish I try something different.

You can add in a chopped up bunch of green onions during the last 15-30 minutes of cooking to add extra color, or you can serve them fresh with the complete dish allowing people to add them as a topping. Fresh parsley is great for the same purpose.

Here's how to make the rice - http://www.notacult.com/wiki/Rice_on_the_stove

For this size recipe I'd suggest cooking 3 cups of rice, you can always make more if needed.

Red Beans and Rice has been known to make your ding-a-ling grow in girth only. -Booga