Monday and Red Beans and Rice

For many years in the south Monday was always wash day. Sunday was a day of rest and this was needed to get ready for the laborious task of laundry. A pot of beans could be put on in the morning and let simmer all day while you were busy with laundry.   Luckily today we are blessed with washers and dryers.  One of the old ways that I personally am glad that  is gone. I wanted to share this delicious recipe for a hearty stew of sorts as the days turn cooler.

New Orleans Red Beans and Rice

 

1 pound of dried red beans (cover with water and soak overnight)

1/2 pound of thick bacon

1 package of andouille sausage

1 pound ham

1 large onion, chopped

1 large bell pepper, chopped

3 stalks of celery, chopped

2 cloves garlic, minced

1/4-1/2 tsp cayenne pepper, to taste, if you like it hot add more

black pepper to taste

1 tsp dried basil

2 bay leaves

2 quarts chicken broth

1/2 Tbl canola oil

Hot white rice

 

 

Chop the bacon and cook in a large pot. I like to use hickory smoked thick bacon. The flavor is really worth it.

Chop celery, onion and bell pepper.  This pepper was so big that I only had to use half and I put the rest in a baggie in the freezer for later use.

In southern cooking this combination is also known as the Holy Trinity. It is the basis for so many recipes.

Add to the bacon and drippings. Do not drain out the grease. It adds flavor. Sweat vegies until tender.

Chop garlic and add to pot.

Stir and cook a bit longer.

I am amazed that I found Andouille sausage in Maine. If you can't find it, you can use Kelbasa. I just can't imagine this but the recipe says you can. This spicy sausage is usually made in Cajun country however, mine came from New Hampshire. It has a smoked, spicy flavor.

Slice the sausage in about 1/2 inch slices.

I just gave the ham a rough chunk.

Brown the sausage and ham in a pan with the canola oil.

Add black pepper to taste

cayenne

 

dried basil

bay leaves

into the pot.

Drain the beans after soaking overnight. Save the liquid. It is chocked full of vitamins and will add flavor to the stew.

Combine leftover bean juice and enough chicken broth to equal 2 quarts.

Add the broth mixture to the pot and then throw in the ham and sausage.

Cook over low heat, uncovered until the beans become tender.  About 2-3 hours.

The liquid will thicken and the color will change to a nice warm brown. Serve over white rice. It is even better the next day when the flavors have time to meld. Leftovers can be frozen for a quick meal on a cold night.

Hope you try and enjoy this meal. We love it! Happy Wash Day.

Much Love and Prayers from Mainely Ewes Farm