Red Beans & Rice Monday Again!
It's Monday again here in Louisiana but our Monday's are more than the beginning of the work week. WE celebrate our Mondays by enjoying Red Beans and Rice as a traditional meal be it for lunch or dinner and quite possibly even breakfast. Heck cooked right they're good any time of day or night. For us in my household we like to cook our Red Beans on Sunday so they can sit and allow the wonderful flavors to meld and intensify. That's why yesterday I cooked five glorious pounds of those delectable legumes. It helps to start of with a good quality bean. Here's a four pound bag of the best and I had another one pound bag of the same brand I decided to add after I took this picture. http://i1183.photobucket.com/albums/...c594e6004a.jpg Here after picking through the beans for bad ones or pebbles the beans get a bath of cool water to sit in overnight for a nice soaking. This actually started Saturday night. http://i1183.photobucket.com/albums/...7/DSC03483.jpg Sunday morning I drained the beans and set them aside. http://i1183.photobucket.com/albums/...7/DSC03488.jpg I always enjoy cutting up the sausages, tasso and andouille. http://i1183.photobucket.com/albums/...7/DSC03487.jpg I got to use that chopper I got a few weeks back. Used it to chop the onions and celery. http://i1183.photobucket.com/albums/...d85841bdde.jpg Time to get started cooking. Browning the sausage! http://i1183.photobucket.com/albums/...7/DSC03491.jpg Adding the andouille and diced tasso really makes the whole house smell fantastic! http://i1183.photobucket.com/albums/...7/DSC03495.jpg Now time to cook the seasonings til clear and tender which are the usual.... celery, bell peppers, diced onions, and minced garlic. http://i1183.photobucket.com/albums/...7/DSC03489.jpg After combining everything and letting it simmer for however long it takes for the beans to get tender they're almost done. http://i1183.photobucket.com/albums/...7/DSC03497.jpg Letting them cool down and putting them away until today is kinda difficult. I mean of course I have to taste them to make sure they're done and properly seasoned but this batch came out REALLY delicious(at least in my opinion and I'm my worst critic). This morning I packed four containers of beans along with rice and I even grilled some of my homemade Italian and cajun sausages to serve as a side even though I put right at nine pounds of tasso, andouille and smoked sausage in the beans. And I sent close to a one gallon container to a friend and his family for dinner tonight. They do love my Red Beans!!! Now tonight it my time to cozy up to the table and enjoy my own masterpiece of cooking along with some of those very same Cajun and Italian sausages hot off the grill, some oven warmed and buttered Italian twist bread and an icy cold Abita Andygator. http://i1183.photobucket.com/albums/...7/DSC03500.jpg I forgot to mention the smothered cabbage as a side dish. http://i1183.photobucket.com/albums/...7/DSC03502.jpg All I can say is that these were the BEST Red Beans I have ever cooked. Creamy and smokey with just the perfect amount of seasonings and spice. |
I'm not living right
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I've never done red beans using the dry beans but always wanted to. Thanks for the recipe!
How'd you do the cabbage? |
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You won't go back |
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Undried red beans and the bushes are poisonous. The drying process depletes most of the toxins out of them and the boiling gets rid of the rest. |
Looks good as usual Sig. Told my wife it had 9 lbs of meat and her reply was "that's how you do it"......lol...
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I want to be ur neighbor.
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Looks great! Where did you get the french fry cutter???
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Beans look great Nate
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You can cook them without soaking them over night boil till the water foams dump out the water, rinse and add some more water repeat that twice Then add that to the browned sausage and trinity and cook them till they are creamy. (about 2 hours sometimes more) |
I've never been a fan of red beans and rice (or any bean for that matter), but I would try these without hesitation. I showed the picture to my brother (his favorite food is red beans and rice) and he said he has a spare room for you! Lol
And for the record, I would stiff arm a little kid to get to some smothered cabbage. And that ain't no bull! |
Ok. Let me ask this. What brand cutter is it?
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Thanks!
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Nice you cook yours with stock or just plain water?
Sent from my iPhone using Tapatalk |
I actually use chicken stock. You could use a chicken base mixed with water but watch how much salt you add to the beans. I add salt last because you'd be surprised how much flavor and salt you get from andouille and tasso.
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My mouths watering
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Lawdy lawd. Made think of maw maws beans and rice on wash day. Dang it Nate that looks good.
Sent from my SAMSUNG-SM-N900A using Tapatalk |
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