Red Beans & Rice Monday Again!

[SigNate]

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.

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.

Sunday morning I drained the beans and set them aside.

I always enjoy cutting up the sausages, tasso and andouille.

I got to use that chopper I got a few weeks back. Used it to chop the onions and celery.

Time to get started cooking. Browning the sausage!

Adding the andouille and diced tasso really makes the whole house smell fantastic!

Now time to cook the seasonings til clear and tender which are the usual.... celery, bell peppers, diced onions, and minced garlic.

After combining everything and letting it simmer for however long it takes for the beans to get tender they're almost done.

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.

I forgot to mention the smothered cabbage as a side dish.

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.

[Goooh]

I'm not living right

[Montauk17]

Originally Posted by Goooh

I'm not living right

LOL he eats some good grub fo sho. Andy gator is some good stuff too

[blackmamba]

I've never done red beans using the dry beans but always wanted to. Thanks for the recipe!
How'd you do the cabbage?

[Goooh]

Originally Posted by blackmamba

I've never done red beans using the dry beans but always wanted to. Thanks for the recipe!
How'd you do the cabbage?

You won't go back

[duckman1911]

Originally Posted by blackmamba

I've never done red beans using the dry beans but always wanted to. Thanks for the recipe!
How'd you do the cabbage?

You must use canned beans. There are some good ones out there.
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.

[duckman1911]

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...

[Oops!]

I want to be ur neighbor.

[CHUM STAIN]

Looks great! Where did you get the french fry cutter???

[SigNate]

Originally Posted by CHUM STAIN

Looks great! Where did you get the french fry cutter???

Got a great deal on mine on ebay.

Originally Posted by blackmamba

I've never done red beans using the dry beans but always wanted to. Thanks for the recipe!
How'd you do the cabbage?

Well, that's not the complete recipe. I omitted that I added the spices. Bay leaves, Cajun seasoning, ground savory, thyme and Worchestershire sauce and salt to tase at the very end. No actual amounts as I don't always measure when I cook.

[swamp snorkler]

Beans look great Nate

Originally Posted by blackmamba

I've never done red beans using the dry beans but always wanted to. Thanks for the recipe!
How'd you do the cabbage?

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)

[Matt G]

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!

[CHUM STAIN]

Ok. Let me ask this. What brand cutter is it?

[SigNate]

Originally Posted by CHUM STAIN

Ok. Let me ask this. What brand cutter is it?

Nemco N55500-2 3/8" Easy Chopper Vegetable Dicer

[CHUM STAIN]

Thanks!

[Ilovestohunt]

Nice you cook yours with stock or just plain water?


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[SigNate]

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.

[Vermillionaire]

My mouths watering

[dave]

Lawdy lawd. Made think of maw maws beans and rice on wash day. Dang it Nate that looks good.

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