I’m over at SheLoves this month writing again about red beans and rice
I looked at my husband playing on his phone as if he had just suggested I add maple syrup to grits and try to pass it off as “Breakfast Risotto.” Why in the world would I make something so common, so everyday, for our guests? He clearly had no interest in helping me make a good impression, build lifetime friends or achieve ultimate happiness. Red beans at a dinner for new friends, is relational suicide.
read more at SheLoves
I hint to my recipe in both posts, so here it is. It’s super simple and one of those things I can make on autopilot. I usually start my pot around 9, but in a pinch I quick boil and start around 2.
1 lb of red kidney beans
1 onion chopped
2 garlic cloves, smashed and chopped
1 bay leaf
andouille sausage (we prefere Hillshire Farms. It’s the best the on the one “splurge” for this dish) sliced,
Tony’s Catchere’s seasoning
cooked white rice (or brown if you prefer)
Serves about 10 and takes about 5 hours to cook
The night before
Put beans in a Tupperware, fill with water, put lid on and let soak in the fridge for 8-10 hours.
Drain when read to make beans.
The day of
Put beans, onion, garlic, sausage, and bay leaf in large pot. Fill with water, about two cups above the ingredients.
Bring to rolling boil, season with Tony’s (about three hearty shakes), stir, then bring down to a simmer. Simmer for about 5 hours. Stir every hour, add water as needed. The beans should cook down to a lovely red soup, it shouldn’t be watery, if it is don’t add water when you check every hour. Beans are ready when they are tender and smashable with a fork.
Serve with cooked rice.
If we need a veggie, we can get away with a salad- but we rarely do that.
I always make a box of Jiffy cornbread mix and serve it with butter or honey.
Simple Meals Shalom,