In today’s depressed economy, well balanced, low-budget meals are in high demand. That makes red beans and rice the perfect choice for any pocketbook. Traditionally a Louisiana dish, it’s full of the flavors and smells associated with Cajun cuisine. Historically, this dish was prepared on Mondays to take advantage of the left-overs from Sunday’s pork dinner. Today, meats such as ham, sausage and Tasso ham are frequently used to flavor the dish. Commonly cooked in both homes and southern restaurants, red beans and rice is made with dried red beans, onions, bell pepper, and garlic seasoned with various spices and slowly cooked for several hours.
Although this recipe is a traditional New Orleans style dish, red beans and rice is also an important part of Central American heritage where it is known as “arroz con habichuelas”. The Latin American version is usually accompanied with a plantain snack. Olive oil is often drizzled on top of the dish in the Dominican Republic.
Red Beans and Rice Trivia
Red beans and rice is an important staple in many homes and often brings back memories of bygone eras. Many southern artists praise red beans and rice in song. Luis Armstrong often signed autographs “Red Beans and Ricely Yours”. Sir Mix-a-lot sang about red beans and rice in his 1991 hit “Baby Got Back” and Spearhead sang “…red beans and rice, I could eat a plate twice…..red beans and rice make everything nice…”
Red Beans and Rice Recipe
Ingredients:
- 1 Pound Dry Red Kidney Beans
- 1 Onion, chopped
- 1 Green Bell Pepper, chopped
- 3 Cloves Garlic, chopped
- 4 Cups Chicken Stock
- 1 Pounds Eckridge Smoked Sausage
- 1 Ham Hock (approximately eight to ten ounces)
- 1-2 Stalks Celery, finely chopped
- 1 Dried Chipotle Pepper
- Spices: Thyme, cayenne pepper
- Salt and Pepper
- 1 Pound Bag White or Brown Rice (not instant rice)
Directions:
- In a large bowl soak the kidney beans in water over night. Water should be approximately two inches above the beans.
- Drain beans and place in a slow cooker.
- Add chopped onion, garlic, celery and bell pepper to beans.
- Slice the sausage into ¼ inch slices.
- Add sausage and ham hock to beans.
- Add enough chicken stock until stock is one inch above beans.
- Add the whole dried chipotle pepper.
- Add spices, salt and pepper according to your taste.
- Cook in a slow cooker on low setting for eight to ten hours stirring occasionally.
- Once the beans are tender, cook the rice as indicated on the package.
- Serve the cooked beans over rice in a bowl with a side of corn bread.
Red beans are best when allowed to sit refrigerated overnight. Heat and serve the next day for the best flavor.
Red Beans and Rice: Vegetarian Version
It is easy to convert this dish to a vegetarian version. Just omit the ham hock and sausage and add one whole dried chipotle pepper. The dried chipotle pepper will provide a rich smoky flavor. Leave the pepper in the beans for six hours then remove. Do not use the canned variety of chipotle peppers
Red Beans and Rice: Bean Variation
Most people use dried red kidney beans; however some preferred the smaller South Louisiana Red Beans. For variety, try white beans or for a Latin American flare substitute black beans for the kidney beans.
Karren Bennett - Karren Bennett is a Texan at heart who loves to write. In addition to writing about anything and everything, she dabbles in fitness, ...
