AUTHENTIC RED BEANS AND RICE RECIPE
If you are not eating authentic Red Beans and Rice on Mondays, are you even a real New Orleanian? Yes, Red Beans and Rice are typically eaten and served in most restaurants, school cafeterias, and at home on Mondays and there is a very good reason why. The tradition can be dated back to the late 1700s.
THE HISTORY OF RED BEANS AND RICE
Like most dishes, the origin of Red Beans and Rice is unknown. According to many, the history dates back to the slave rebellion in Haiti (1791-1804). After the Haitian Revolution, thousands of refugees of European and African heritage escaped to New Orleans.
Red beans were a common dish eaten by the enslaved people, and they brought it with them to their new home. At the time, New Orleans already had major influences from the Caribbean, so Red Beans and Rice were naturally adopted into the kitchens of many locals.
MONDAY=LAUNDRY DAY
There are two reasons why Red Beans and Rice are typically eaten on Monday. Ham was usually served on many dinner tables on Sundays. The leftover ham and bones were saved to stretch meals. Mondays were typically laundry days. Back then, there were no washing machines, so everything was done by hand.
As you can imagine, this can take all day, so cooking Red Beans (which takes all day as well) was the perfect marriage. Adding in the ham bones from Sunday’s dinner was the perfect way to use the leftovers. So while the laundry was being washed, the beans were cooked, making it a practical and economical way to manage both, and voila—the tradition of Red Beans and Rice on Mondays was born!
While Mondays may not be laundry day anymore, the tradition continues today. Walk into most restaurants, and you will see Red Beans and Rice as a special on the menu. Of course, this can be made any day of the week, but I still like to make this most Mondays as it is a pretty busy work day.
THE PREP
Soaking the Beans
Authentic Red Beans and Rice typically use red kidney beans but you can use any beans you like. Soaking the beans overnight will shorten the cooking time and produce a creamier bean. Don’t skip this part, soak overnight or at least 8 hours.
You can also use canned beans if you are short on time, but I highly recommend using dried kidney beans.
The Protein
I like using andouille sausage for this but you can use any smoked sausage you like. Tasso is also used but it is hard to find in some parts of the country. Tasso is a spicy smoked ham used in may Cajun dishes. If you cannot find Tasso, use ham hocks.
The Trinity
As with many Cajun/Creole dishes, the Holy Trinity is first added. It consists of onions, celery, and bell peppers. Dice your vegetables in the same size to ensure even cooking.
Slow Cooking Wins
If you want the best and most creamy beans, cook it over low heat for several hours. I like to first cook it uncovered over medium-low heat, then cover and cook over low heat for the last 3 hours. Take about 1/4 of the beans and smash them in a separate bowl. Then add back to the pot for extra creaminess.
The Recipe
This Red beans and rice recipe taste just like Popeyes Red Beans and Rice.
WHAT YOU WILL NEED:
- 1 pound dry red kidney beans
- Water to cover the beans
- 1 tablespoon vegetable oil
- 1 cup chopped yellow onions
- 1/2 cup chopped green bell peppers
- 1/2 cup chopped celery
- 2 tablespoons minced garlic
- 1/2 pound andouille sausage cut into 1/4-inch slices
- 1 teaspoon salt
- 1 teaspoon Tony Chachere’s Creole Seasoning
- 1/2 teaspoon Cayenne
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 large ham hock
- 2 to 2 1/2 quarts Chicken Stock
- 1 tablespoon Better Than Bouillon Chicken Base
- Cooked rice
Step 1:
Rinse the beans under cold running water. Transfer the beans to a large bowl and cover with enough cold water to cover by 2 inches. Soak overnight or for at least 8 hours.
Step 2:
In a large Dutch oven over medium-high heat, add vegetable oil. Add the onions, celery, and bell pepper and cook until softened, about 4 minutes. Add the garlic and cook for another 2 minutes. Stir often.
Step 3:
Add the sausage, salt, creole seasoning, Cayenne, black pepper, thyme, and bay leaves. Cook, stirring often until sausage is browned, about 4 minutes.
Add the ham hock and cook for 2 minutes, stirring.
Step 4:
Drain the beans and add to the pot. Pour enough stock to cover by about 1 inch. Add the Better than Bouillon Chicken Base. Bring to a boil over high heat and stir. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally until the beans are tender, about 2 hours.
Step 5:
Reduce heat to low, cover and cook for another 2-3 hours until beans are tender. Take about 1/4 of the beans and place in a bowl. Mash the beans and place it back in the pot. Discard the ham bone and skin and bay leaves. Spoon the rice into bowls and top with the beans.
This Authentic Red Beans and Rice recipe is adapted from Emeril Lagasse.
Easy Red Beans and Rice
[stars_rating_avg]Ingredients
1 pound dry red kidney beans
Water to cover the beans
1 tablespoon vegetable oil
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
1/2 cup chopped celery
2 tablespoons minced garlic
1/2 pound andouille sausage cut into 1/4-inch slices
1 teaspoon salt
1 teaspoon Tony Chachere’s Creole Seasoning
1/2 teaspoon Cayenne
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 large ham hock
2 to 2 1/2 quarts Chicken Stock
1 tablespoon Better Than Bouillon Chicken Base
Cooked rice
Instructions
Rinse the beans under cold running water. Transfer the beans to a large bowl and cover with enough cold water to cover by 2 inches. Soak overnight or for at least 8 hours.
In a large Dutch oven over medium-high heat, add vegetable oil. Add the onions, celery, and bell pepper and cook until softened, about 4 minutes. Add the garlic and cook for another 2 minutes. Stir often.
Add the sausage, salt, creole seasoning, Cayenne, black pepper, thyme, and bay leaves. Cook, stirring often until sausage is browned, about 4 minutes.
Add the ham hock and cook for 2 minutes, stirring.
Drain the beans and add to the pot. Pour enough stock to cover by about 1 inch. Add the Better than Bouillon Chicken Base. Bring to a boil over high heat and stir. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally until the beans are tender, about 2 hours.
Reduce heat to low, cover and cook for another 2-3 hours until beans are tender. Take about 1/4 of the beans and place in a bowl. Mash the beans and place it back in the pot.
Discard the ham bone and skin and bay leaves. Spoon the rice into bowls and top with the beans.
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Nutrition Facts
Calories
514.01
Fat
24.52 g
Sat. Fat
7.48 g
Carbs
40.29 g
Fiber
6.74 g
Net carbs
33.53 g
Sugar
8.66 g
Protein
32.61 g
Sodium
1541.44 mg
Cholesterol
75.33 mg
