NOLA Eats – Red Beans and Rice

It’s Monday! I got here really late last night and there was a crazy lightning storm so we hung out in side for a while. I haven’t had time or internet to post the rest of my California adventure. I did keep writing about it so I will post those throughout the week as I have time.

Dan had this great idea that we should try to make red beans and rice while we are here. It is a traditional Monday thing to do in Louisiana (or so I read in the New Orleans cookbook this morning). So it’s Monday afternoon and we are simmering red beans and rice right now.

We kind of put a bunch or recipes that we read together and made up our own thing…

…for the Red Beans:

1 lb. dried red kidney beans

1 medium onion

5 stalks celery

1 green bell pepper

5 coves of garlic, minced

1 lb. pickled pork

1/4 lb. bacon (about 4 strips)

3 Cajun sausages (Andouille)

2 tbsp. Cajun seasoning

2 bay leaves

salt and pepper

…for the Rice:

3 cups long grain rice

1 tsp salt

2 tbsp olive oil

6 cups water or chicken stock

Soak the red beans in a pot completely covered in water overnight. drain and rinse them in the morning, cover with water again and boil for 1 hour.

Chop the onion, celery, and bell pepper small – they call this the Trinity – a popular base for a lot of cooking Creole dishes.

Chop the pickled pork and bacon into small pieces. In a large dutch oven, saute the bacon to render the fat. Add the Trinity and garlic and saute until the onions are translucent. Add the pickled pork and cook for a few minutes.Season with salt and pepper and  add the Cajun seasoning. Add the beans and cooking liquid to the dutch oven and stir. Let it simmer for about two hours, stirring occasionally.

Cook the rice by bringing the water, salt and olive oil to a boil. Stir in the rice, cover and turn the heat down to low. Allow to cook for about 20 minutes, turn off the heat and let sit for about 20 minutes.

This makes a lot of red beans! It will serve 6-8 people or you can just eat it all week- which is why it is the traditional Monday dish.

I actually ate it with scrambled eggs on the side the next morning and it made a great breakfast.

Here’s our temporary cat for the week. She likes to sit and watch you cook. I can’t tell if she is waiting for food or waiting for attention.

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