Red Beans and Rice
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If Sunday is fun day, then Monday is most definitely NOT fun day. It means going back to work, going back to school, and having to do all those chores that were neglected in the way of brunch and bottomless mimosas. That’s why historically, folks in the south loved cooking red beans on Mondays. You could throw everything in the pot and let it simmer the day away while you got caught up on the ever expanding chore list. Or conversely, thanks to modern technology, let them go in the slow cooker all day (which is what I like doing anyway).
For me, far and away the most overlooked ingredient for Red Beans is a ham bone. Both the bone and that delicious meat that hangs so close to the bone impart a wonderful flavor to a pot of beans. I try to always have a hambone in the freezer for this very purpose. The other two proteins I love to use are a good andouille sausage and tasso (which is a cured ham). Both of these admittedly can be tough to locate outside of southern supermarkets. So, whatever you need to substitute with will be fine as long as you have that hambone.
Now, I know what you’re thinking. “What if I don’t have a hambone?” I like a smoked ham hock in place of the bone. It won’t have that fresh hammy taste but it will give the beans a bit of smokiness that the regular ham bone will not.
The next equally important step is the ‘Trinity with the Pope’ as it’s endearingly known as in the south. This is simply: onion, celery, and peppers with the Pope being garlic. I’m honestly not sure where all that started and like most southern traditions, you’re liable to get around five different answers were one to ask. Personally, I’m not a fan of green bell peppers. I much prefer to use a combo of jalapenos and poblanos. Of course with the jalapenos you always have to be careful with the heat level so I always try to slice a little piece off and give a test. If it’s a little too spicy then just dial back the cayenne later on. I like using a slow cooker for red beans so that’s the method I’ve included but feel free to let simmer away on the stove if that’s how you prefer.
This dish is southern comfort food at its best. It is always a perfect meal for family and friends. And like gumbo, even better on a cool winter day.
Ingredients
- 1 pound of dry red beans
- 3 tablespoons of butter
- 1 pound andouille sliced into crescents
- 1 pack of tasso diced
- 1 large onion diced
- 1 small jalapeno pepper diced
- 1 medium poblano pepper diced
- 2 stalks of celery diced
- 5 cloves of garlic diced
- 2 teaspoons of kosher salt
- 1 teaspoon of black pepper
- 1 teaspoon of cayenne pepper
- 1 teaspoon of thyme
- 1 teaspoon of oregano
- 3 bays leaves
- 1 ham bone
- 10 cups chicken stock
Instructions
In a large bowl, cover red beans with water and allow to soak overnight.
Heat butter in a large pot and brown sausage and tasso in batches on medium heat. Remove meat with a slotted spoon and set aside.
Add onion, jalapeno, poblano, celery and cook until soft and lightly browned. Add garlic and cook until soft. Add sausage and tasso back into the pot.
Add remaining seasoning ingredients (salt, pepper, cayenne, thyme, oregano, bay leaves). Let everything cook for a minute. Stir to combine well and then turn off heat.
In a large slow cooker add beans, ham bone, and stock. Carefully add the contents of the pot to the slow cooker.
Cook on low for seven or eight hours.
Nearing the end of cooking, smash a few spoonfuls of beans against the side of the slow cooker. This will help create a creamy consistency.
Taste beans and adjust any spices. Serve over warm rice.
