Last weekend we decided to make Red Beans and Rice. Our decision was based mainly on the fact that we were tired and we needed to make something on Sunday that would be good for dinner on Monday night too. I like it when we have solid decision-making skills.
This dish is just perfect for leftovers! Just cook up some fresh rice and you’re ready to go. Since we were using this dish as a main course, we added lots of meat, but it can also be a great side dish too.
We made Red Beans and Rice after a busy weekend. Friday night we had Ms. Camille up for dinner so that she and Nathan could run through a song for a wedding they were playing on Saturday. I think I ruined their practice session with a bottle of wine and some acoustic guitars. Camille and I had a great time and I think Nathan finally mumbled something about, “chicks, man … ” and went to bed. Fortunately, the wedding music on Saturday sounded great, so I think it all worked out in the end.
The wedding was at Bedlam Bar-B-Q in Oklahoma City and I had no idea this place even existed. It’s not far from the State Capitol and it’s really very pretty. Here are a few shots from my perch behind the band.
I’m not a very good roadie. I ended up snoozing in the car for the last few songs.
Red Beans and Rice are definitely going to be a staple at our house this winter!
Red Beans and Rice
12 ounces Andouille sausage
12 ounces ham cubes
1 cup chopped bell pepper
1 cup chopped celery
1 cup chopped white onion
1 bunch of scallions chopped
4 ounces bacon
8 cloves of garlic minced
Handful of flat-leaf parsley chopped
16 ounces of dried red beans, sorted and rinsed
1 teaspoon Creole seasoning
1 teaspoon Old Bay
Dash of hot sauce
Soak beans according to package directions. In a large stockpot, fry bacon until crisp. Remove bacon, crumble and set aside. Add onion, pepper, celery, sausage and ham to the stockpot and fry until vegetables are tender.
Add remaining ingredients, including the crumbled bacon, give a quick stir and add enough water or stock to cover. Bring to a low simmer until beans are tender and start to thicken – about 2 ½ hours. Stir the beans occasionally to make sure they don’t scorch on the bottom.
At the end of cook time, remove one cup of beans, mash them up in a bowl and add them back into the pot. This will thicken things up in there. Stir, add salt/pepper to taste, and you can add a little more hot sauce if you dare.
Serve over white rice.