John's Red Beans and Rice
"It's in the 'Freezes Beautifully' section of my cookbook and I want to make something that freezes beautifully!"
In that quote from "Steel Magnolias," Annelle, the plucky young hairdresser, was preparing to fix red beans and rice for the first time. I thought about Annelle recently. In another other quotable moment, she declared that she would not let her personal tragedy get in the way of her ability to do good hair!
I need an Annelle right now! Hair salons have been closed since the beginning of the pandemic, now being called SARS-CoV-2, and my frizzy curls are out of control! I walked the dogs last night, and the light breeze and high humidity combined to make me look as though I had been electrocuted!
Red beans and rice is a Monday staple in New Orleans. Tradition holds that Monday was laundry day, an arduous, all day affair. If dinner was to be had, the dish had to basically cook itself, with no need for fussy attention beyond an occasional peek and stir. Additionally, the red beans could be infused with flavor from a ham bone which may have been left over from Sunday dinner.
Red beans can feed a crowd. It is a great dish to make for any gathering, be it a block party, tailgating, or family reunion. One pound of red beans with "fixins" can feed ten people. The addition of rice makes the dish a complete protein.
In our household, The Mister cooks the red beans. The recipe he uses was given to him by his best friend John (who, incidentally, was the mutual friend who first introduced us on a blind date back in 1980). You will want to start these beans the night before you want them, because, yes, Annelle, they should be soaked overnight.
John was a devoted husband, father, and friend, and was truly a Renaissance Man: musician, artist, philosopher, auto mechanic, hobby train enthusiast, gourmet cook, and baker of artisanal bread. He is sadly no longer with us, but we feel his presence in every pot of beans (that didn't sound right.... but knowing John, he's getting a good belly laugh from it)!
John's Red Beans
1 lb red kidney beans (in a bowl, cover with water and soak overnight)
1 large onion, diced
6-8 toes garlic, minced
2 tbsp cajun seasoning
4 cups chicken stock
1 bottle lime-flavored beer (yes, you read that correctly)
A "splash" of Louisiana style hot sauce
1 ham bone (we get ours from Honeybaked Ham. They sell glazed, spiral sliced hams, but sell the bones as well for just this sort of thing).
2 bay leaves
"1 piece tasso, diced"
*Tasso is a South Louisiana delicacy, a specially smoked pork shoulder. You can substitute 2 tbsp liquid smoke.
In a large pot, saute onion and garlic until soft (You can use cooking oil, but The Mister uses just enough chicken stock to cover the bottom of the pot to about 1/8 inch instead to saute his seasonings). Add drained, soaked beans, cajun seasoning, and tasso or liquid smoke. Simmer 10 minutes. Add 4 cups chicken stock, ham bone, bay leaves, and beer.
In that quote from "Steel Magnolias," Annelle, the plucky young hairdresser, was preparing to fix red beans and rice for the first time. I thought about Annelle recently. In another other quotable moment, she declared that she would not let her personal tragedy get in the way of her ability to do good hair!
I need an Annelle right now! Hair salons have been closed since the beginning of the pandemic, now being called SARS-CoV-2, and my frizzy curls are out of control! I walked the dogs last night, and the light breeze and high humidity combined to make me look as though I had been electrocuted!
Red beans and rice is a Monday staple in New Orleans. Tradition holds that Monday was laundry day, an arduous, all day affair. If dinner was to be had, the dish had to basically cook itself, with no need for fussy attention beyond an occasional peek and stir. Additionally, the red beans could be infused with flavor from a ham bone which may have been left over from Sunday dinner.
Red beans can feed a crowd. It is a great dish to make for any gathering, be it a block party, tailgating, or family reunion. One pound of red beans with "fixins" can feed ten people. The addition of rice makes the dish a complete protein.
John was a devoted husband, father, and friend, and was truly a Renaissance Man: musician, artist, philosopher, auto mechanic, hobby train enthusiast, gourmet cook, and baker of artisanal bread. He is sadly no longer with us, but we feel his presence in every pot of beans (that didn't sound right.... but knowing John, he's getting a good belly laugh from it)!
John's Red Beans
1 lb red kidney beans (in a bowl, cover with water and soak overnight)
1 large onion, diced
6-8 toes garlic, minced
2 tbsp cajun seasoning
4 cups chicken stock
1 bottle lime-flavored beer (yes, you read that correctly)
A "splash" of Louisiana style hot sauce
1 ham bone (we get ours from Honeybaked Ham. They sell glazed, spiral sliced hams, but sell the bones as well for just this sort of thing).
2 bay leaves
"1 piece tasso, diced"
*Tasso is a South Louisiana delicacy, a specially smoked pork shoulder. You can substitute 2 tbsp liquid smoke.
Cover and simmer on low heat, stirring occasionally, until beans are soft, approximately 3-4 hours. Remove the ham bone. Cut the meat off the bone and add the meat to the beans. Taste for seasoning, and add hot sauce, salt, and pepper if needed. Serve over rice, with a side of French bread. If there are any leftovers, it "freezes beautifully!"
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