{"id":47,"date":"2008-07-09T13:23:22","date_gmt":"2008-07-09T17:23:22","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=47"},"modified":"2010-03-15T14:00:48","modified_gmt":"2010-03-15T18:00:48","slug":"red-beans-and-rice-very-nice","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/red-beans-and-rice-very-nice\/","title":{"rendered":"Red Beans and Rice…Very Nice!"},"content":{"rendered":"

\"\"<\/a>This is one of the most traditional staples served in southeast Louisiana and it is a regular, often required and expected dish on Mondays in many New Orleans eateries. The ole story goes that on Mondays most folks did their laundry, and back in the day laundry was an all day affair with manual washing and rinsing and then hanging the clothes on the line. So before doing the laundry folks would put on a large pot of red beans because they would take hours to make and you could leave them there on the stove without having to watch them or stir it often.<\/p>\n

\u00a0<\/p>\n

School cafeterias throughout the region serve the typical Red Beans and Rice lunch every Monday, and the popular dish includes a helping of collards, a large square of cornbread, and a large link of smoked sausage too! I grew up on this stuff for 12 years while attending the New Orleans Public School System from elementary school, junior high and through high school. Most lunch spots around town still serve them on Mondays in and around New Orleans.<\/p>\n

\u00a0<\/p>\n

But why wait until Monday to eat them; you can have red beans on any day of the week, so here is my recipe for a nice pot of red beans. This recipe is easily doubled and like most one pot meals it tastes better the next day, and the next\u2026and it freezes very well too for large batch cooking. We like to take the leftovers and freeze individual lunch sized portions for bringing to work, saves on lunch money too!<\/p>\n

\u00a0<\/p>\n

Red Beans<\/span><\/p>\n

\u00a0<\/p>\n

Yield: 8 servings<\/p>\n

\u00a0<\/p>\n

Ingredients<\/p>\n

\u00a0<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>lb.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Red Kidney Beans, dry<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>lb.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Smoked Sausage, \u00bc\u201d slices<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cups\u00a0\u00a0\u00a0\u00a0 <\/span>Onions, chopped<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cups\u00a0\u00a0\u00a0\u00a0 <\/span>Bell pepper chopped<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cups\u00a0\u00a0\u00a0\u00a0 <\/span>Celery, chopped<\/p>\n

\u00bc\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Garlic, minced<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Basil<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Italian Seasoning<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Oregano<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tsp\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Thyme<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>each\u00a0\u00a0\u00a0\u00a0 <\/span>Bay Leaves<\/p>\n

6\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cups\u00a0\u00a0\u00a0\u00a0 <\/span>Stock, chicken or beef<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Worcestershire sauce<\/p>\n

\u00bd\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Hot sauce<\/p>\n

To taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>Salt and White Pepper<\/p>\n

\u00a0<\/p>\n

Steps\/Procedures<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n
Rinse and sort the beans to remove any small debris or rocks then soak them in warm water overnight or for up to 2 hours.<\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
In a large stock pot add the smoked sausage slices and brown them over a medium high heat, stirring often to brown evenly.<\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
Add the onions, bell pepper and celery (Trinity) and stir well to sweat down.<\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
Then add the garlic and all the herbs and bay leaves, stir well and continue to saut\u00e9.<\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
Drain the water from the red beans and add them to the stock pot with the Trinity and then gently pour the stock to about an inch above all the ingredients.<\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
Turn up the heat and bring to a boil, then reduce heat to a low simmer.<\/td>\n\"\"<\/a><\/td>\n<\/tr>\n
Add the Worcestershire sauce and hot sauce and continue to simmer for up to 2 hours. Check the beans about every 30 to 45 minutes and stir well each time. Up to 2 more cups of stock may need to be added as the beans absorb the stock.Season to taste with salt and pepper.<\/td>\n\"\"<\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Serve over fresh cooked rice. Also good with this dish is some fresh chopped onions on top with some fresh drizzled hot sauce. Don\u2019t forget the cornbread too.<\/p>\n","protected":false},"excerpt":{"rendered":"

Red beans and rice is one of the most popular dishes served in New Orleans on Monday’s, but is a real treat any day of the week!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[13,163,54,11],"tags":[2051,2088,68,2049,2058],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/47"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=47"}],"version-history":[{"count":2,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/47\/revisions"}],"predecessor-version":[{"id":1574,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/47\/revisions\/1574"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=47"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=47"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=47"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}