It's Monday - Time for Red Beans and Rice!

A cool October Monday is a perfect day for Red Beans and Rice – a New Orleans Creole cuisine traditionally served on Mondays. Before modern technology, Monday was the washday and little time could be spared to cooking. This meal cooks low and slow, unattended most of the time. While Cajun and to a lesser extent Creole, cooking may be thought of as spicy, this dish is usually prepared on the mild side and served with hot sauce on the table. The presentation of the dish may be a soup like consistency or a creamier texture – obtained by mashing the beans to the desired degree before serving.

 

Some recipes call for soaking the beans before preparation of the dish. This recipe does not. I stopped soaking my red beans after talking to a New Orleans resident firefighter and cook for his fire department. I figured if this non-native could serve Red Beans and Rice and get thumbs up from his crew – native New Orleans residents – then not soaking the beans must be just fine.

 

This recipe has a long list of ingredients - do not let this overwhelm you! It is actually a very simple recipe to put together. In a long recipe such as this I like to read the directions all the way through before starting and I always feel like I am saving time when I get my ingredients out at the start. That way I am not searching for that lone spice while everything else is cooking. Read your recipe and get everything you need out at the beginning. Measure your spices and herbs. Cut your onions, celery, green peppers and meat prior to cooking and this long list of ingredients will no longer look overwhleming. 

 

Red Beans and Rice

Serves: 8 generous servings

Notes: Cook the rice and store separately otherwise it will soak up all the juices and your leftovers will look like a mushy mess (but will still taste very good). Trust me, I speak from experience on this matter.

This dish definitely improves with age – so will be better the next day and the day after!

 

 

Chopping my vegies....the holy trinity of any New Orleans dish...onion, celery and green pepper.

1 lb dried red beans, rinsed and sorted over
1 Tbs olive oil
1/4 cup salt pork (or ham, or bacon)
1 1/2 cup yellow onions, chopped
3 stalks celery, chopped
1 large green bell pepper, chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
3 bay leaves
2 Tbs fresh parsley chopped
1 ½ tsp thyme
2 tsp oregano
1 lb Kielbasa, cut lengthwise and then into 1/4 inch pieces
2 smoked ham hocks
3 Tbs chopped garlic
10 cups chicken stock
4 cups cooked white rice
1/4 cup green onion, chopped
Hot Sauce
 
1. In a large pot, heat the oil over medium high heat. Add salt pork (or ham/bacon) and cook stirring for one minute. Add the onions, celery, and bell peppers (the Holy Trinity) to the oil in the pot. Season with salt, pepper, cayenne. Cook, stirring until vegetables are soft—about 4 minutes.

 

2. Add the bay leaves, parsley, thyme, oregano, sausage, and ham hocks. Continue to cook, stirring to brown sausage and ham hocks—about 4 minutes. Add the garlic and cook for 1 minute.
 

3. Add the beans and stock, stir well and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until beans are tender, and everything is starting to thicken— about 2 - 3 hours. Taste and adjust seasonings.

 

4. Mash about 1/4 of the beans with a potato masher and continue to cook until thick and creamy. (I do not always do this—when I do, I do it in the pot and estimate 1/4 being mashed. After all, it's about keeping things easy!)

5. Remove from heat. Remove bay leaves. Serve over rice, adding green onions and hot sauce as desired.

 

Hot Tamale Pie

Adapted from Chef John, Foodwishes.com.

An easy recipe that we had for dinner a couple of nights ago. To save time I had cooked the meat earlier in week. I sauteed the vegetables with the spices and then added the precooked meat.


This recipe is highly adaptable - so be creative and add or substitute vegies that you have on hand.

Hot Tamale Pie

1/2 lb ground chuck
1/2 lb chorizo
1 med diced green pepper
1 med diced onion
1/2 tsp salt
1 cup salsa
1/2 tsp dried oregano
1/2 tsp ground dried chipotle pepper
1 (8.5 ounce) box dry corn muffin mix (such as Jiffy®)
1 egg
1/3 cup skim milk
1 cup (4 ounces) shredded Cheddar-Jack cheese, divided
Salsa, Taco Sauce, Sour Cream

1. Preheat the oven to 350 degrees F. Spray a deep dish pie plate with cooking spray.

2. Cook ground beef and chorizo in a large skillet over medium-high heat until meat starts to brown and release juices, about 5 minutes. I mashed meat with a potato masher as it cooked to help break it into small pieces.

3. Reduce heat to medium and stir in green pepper, onion, salt, salsa, oregano, and chipotle powder; cook and stir until beef is crumbly and no longer pink, about 10 minutes.

4. Mix package of corn muffin mix in a medium bowl with egg and milk, stirring to combine.

 

 5. Spread about 1/3 of the prepared corn muffin mixture in the bottom of the pie plate. Top with half of the cheese. Sprinkle beef mixture over cornbread layer.

 

 

6. Mix the remaining cheese into the remaining corn bread mixture. Spoon this on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan.

 

7. Bake in the preheated oven for 30 minutes, until golden brown.

 

 

8. Cut into slices to serve. Top with salsa, taco sauce and sour cream, if desired.

 

 

Cooking Times Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 4 - 6