Tuesday, February 15, 2011

Red Beans & Rice

Since it's been about three years since we posted a recipe, I guess it's time. . .  /jack

jack's red beans and rice


  • 1 pound dried small red beans, rinsed and sorted over (don't use kidney beans...they're lame)
  • a hearty splash of olive oil 
  • 1 chopped bell pepper
  • 2 quarts water
  • 6 cloves chopped garlic
  • 1 1/2 cups chopped yellow or white onions
  • 3/4 cup chopped celery
  • 1/2 teaspoon salt  (maybe a little more) + freshly ground black pepper
  • 1 chopped chipotle in adobo, or red pepper flakes, tabasco, habanero sauce, etc.
  • 2 or 3 bay leaves
  • 2 teaspoons crushed fresh thyme (or 1 tsp dried)
  • 1/2 pound or more smoked sausage, sliced into 1/3" thick rounds
  • cooked white rice (say 3-5 cups)
  • chopped green onions for garnishing

  • Sort the beans, cover them in a pot with water 3" over the beans. Soak all day or overnight.  Drain and set aside.  Or do a quick soak if you're in a hurry or a bad planner..
  • In a large (preferably cast iron dutch oven) pot, heat olive oil over medium-high heat.
  • Add ham hocks and cook for 3 minutes.
  • Add the onions, celery and peppers, salt pepper, chipotle, and cook  until the vegetables are soft (3 min).
  • Add the sausage, bay leaves, thyme, and cook, stirring, to brown the sausage and ham hocks.
  • Add the garlic. Cook for 1 minute (don't brown it...sweat it).
  • Add the beans and water, stir, and bring to a boil.
  • Reduce the heat to medium-low and simmer, uncovered, stirring every few minutes, until the beans are tender and starting to thicken (1 1/2 to 2 hours).  Add water if necessary.
  • Mash about 1/2 a cup of beans in the pot with the back of a wooden spoon.  Check for seasoning. 
  • Serve over rice and garnish with green onions (no cheese or sour cream...it's great straight!). 
  • Put out Tabasco and other hot sauces, maybe some chopped jalapenos, and plenty of beer.

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