Red Beans and Rice I

Red Beans and Rice I Recipe - Hearty and Flavorful Creole-style Dish from the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Red Beans and Rice is a classic Creole dish that is hearty, flavorful, and perfect for feeding a crowd. This dish is a staple in Louisiana cuisine and is often enjoyed during Mardi Gras celebrations. The combination of red kidney beans, sausage, and aromatic vegetables creates a rich and satisfying meal that is sure to please.

History

Red Beans and Rice has its roots in Creole cuisine, which is a blend of French, Spanish, African, and Native American influences. This dish was traditionally made on Mondays in New Orleans, as it was a way to use up leftover ham from Sunday dinners. Over time, the recipe evolved to include sausage as well, adding even more depth of flavor to the dish.

Ingredients

1 lb (454 g) dried red kidney beans
8 to 10 cups water
1.5 lb (680 g) hot or smoked sausage, cut into bite-sized pieces
1 white onion, chopped
1 large clove garlic, minced
2 tbsp chopped parsley
2 stalks celery, chopped
2 or 3 bay leaves
salt to taste
0.5 cup (1 stick) real butter
hot cooked rice
chopped raw green onions

How to prepare

Rinse and sort the beans to remove any hard beans or rocks.
Cover the beans with water and cook them over low heat.
In a skillet, sauté the sausage with vegetables and seasonings until they are tender.
Skim off and discard any fat, then add the meat mixture to the beans.
Continue cooking over low to medium heat for 1.5 to 2 hours, adding salt as needed.
Once the beans are tender (add water if they become too dry or thick), take out one cup, mash it, and return it to the pot to make the mixture creamy.
Before serving, add a stick of butter.
Serve the beans over fluffy rice and top them with chopped raw green onions for a delicious touch.

Variations

Use Andouille sausage for a spicier version of this dish.
Add diced bell peppers or tomatoes for extra flavor and texture.
Make a vegetarian version by omitting the sausage and using vegetable broth instead of water.

Cooking Tips & Tricks

Be sure to rinse and sort the beans before cooking to remove any debris.

- Cooking the beans low and slow is key to developing their creamy texture and rich flavor.

- Skimming off any fat from the sausage and vegetables will help keep the dish from becoming greasy.

- Adding a stick of butter at the end of cooking adds richness and helps to thicken the sauce.

- Mash some of the beans to create a creamy texture that will bind the dish together.

Serving Suggestions

Serve Red Beans and Rice with a side of cornbread or a fresh green salad for a complete meal. Garnish with chopped raw green onions for a pop of color and flavor.

Cooking Techniques

Cooking the beans low and slow helps to develop their creamy texture and rich flavor.

- Sautéing the sausage and vegetables before adding them to the beans adds depth of flavor to the dish.

- Mash some of the beans to create a creamy texture that will bind the dish together.

Ingredient Substitutions

Use any type of sausage you prefer, such as kielbasa or chorizo.

- Substitute vegetable broth for water for a vegetarian version of this dish.

- Use olive oil instead of butter for a dairy-free option.

Make Ahead Tips

Red Beans and Rice can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Red Beans and Rice in a large serving bowl with a scoop of fluffy rice on top. Garnish with chopped raw green onions for a pop of color and flavor.

Pairing Recommendations

Red Beans and Rice pairs well with a crisp green salad, cornbread, or a side of sautéed greens. For a complete meal, serve with a glass of sweet tea or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

One serving of Red Beans and Rice typically contains around 400-500 calories, depending on the portion size and ingredients used.

Carbohydrates

Red Beans and Rice is a carbohydrate-rich dish, with the main source of carbs coming from the red kidney beans and rice. One serving typically contains around 50-60 grams of carbohydrates.

Fats

The fats in this dish come primarily from the sausage and butter. One serving of Red Beans and Rice can contain around 20-25 grams of fat.

Proteins

The protein in this dish comes from the sausage and red kidney beans. One serving of Red Beans and Rice can contain around 20-25 grams of protein.

Vitamins and minerals

Red Beans and Rice is a good source of iron, potassium, and fiber. The red kidney beans provide iron and potassium, while the vegetables add fiber and essential vitamins.

Alergens

This recipe contains dairy (butter) and meat (sausage), so it may not be suitable for those with dairy or meat allergies.

Summary

Red Beans and Rice is a hearty and flavorful dish that is rich in carbohydrates, fats, and proteins. It is also a good source of iron, potassium, and fiber.

Summary

Red Beans and Rice is a classic Creole dish that is hearty, flavorful, and perfect for feeding a crowd. This dish is rich in carbohydrates, fats, and proteins, and is a good source of iron, potassium, and fiber. Serve with a side of cornbread or a fresh green salad for a complete meal that is sure to satisfy.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young woman living in New Orleans. I had recently moved there from the countryside, eager to experience all the city had to offer. Little did I know that one of the greatest treasures I would find in the Big Easy would be a simple recipe for red beans and rice.

It all started one hot summer day, when I was wandering through the bustling French Quarter. The air was thick with the smell of spices and fried food, and I found myself drawn to a small, hole-in-the-wall restaurant that seemed to be calling my name. The sign above the door read "Mama Lou's Cajun Kitchen," and I knew I had to go inside.

As soon as I stepped through the door, I was enveloped in a cloud of mouth-watering aromas. The walls were covered in faded photographs of smiling families and vibrant Mardi Gras parades, and the sound of lively zydeco music filled the air. It was a place that felt like home, even though I had never been there before.

I found a table in the corner and ordered a plate of red beans and rice, a classic Cajun dish that I had heard so much about but had never tried. When the steaming bowl was placed in front of me, I took my first bite and was immediately transported to another world. The creamy beans, the smoky sausage, the fragrant spices - it was a symphony of flavors that danced on my tongue.

I knew in that moment that I had to learn how to make this dish myself. I begged the waitress for the recipe, but she just laughed and said it was a closely guarded secret of Mama Lou herself. Determined not to be deterred, I asked if I could speak to Mama Lou herself.

To my surprise, the waitress disappeared into the back and returned a few moments later with a plump, smiling woman who introduced herself as Mama Lou. She had a twinkle in her eye and a mischievous grin that told me she was not one to easily give away her secrets.

I told Mama Lou how much I had enjoyed her red beans and rice, and how I would love to learn how to make it myself. She chuckled and waved me into the kitchen, where she showed me her pots and pans, her spices and seasonings, and the simple ingredients that came together to create such a delicious dish.

As we cooked together, Mama Lou shared stories of her own childhood in the bayou, of learning to cook at her mother's knee, and of the joy she found in sharing her love of food with others. I listened intently, soaking up every word and every technique, determined to recreate her recipe in my own kitchen.

When the red beans and rice was finally ready, Mama Lou poured me a generous bowl and watched as I took my first bite. The flavors were just as rich and satisfying as they had been in the restaurant, and I couldn't help but smile with delight.

Before I left that day, Mama Lou handed me a handwritten recipe card with the instructions for her red beans and rice. She told me to practice, to experiment, and to make the dish my own. And that's exactly what I did.

Over the years, I have cooked Mama Lou's red beans and rice for countless family gatherings, potlucks, and special occasions. Each time I make it, I think back to that hot summer day in New Orleans, to the warmth and generosity of Mama Lou, and to the simple joy of discovering a new recipe that would become a cherished part of my culinary repertoire.

So, if you ever find yourself in need of a comforting, flavorful meal that will transport you to the heart of the Cajun bayou, just follow Mama Lou's recipe for red beans and rice. And remember, the secret ingredient is always a dash of love.