Red Beans and Rice

I am not a Cajun, nor am I from Louisiana. I am therefore not an authority on Cajun or Louisiana cuisine.

BUT... I have had the privilege of knowing a few fine people from Louisiana - one of whom was a chef. These friends of mine took the trouble to teach me a few recipes.

One of my absolute favorites is Red Beans and Rice. It's cheap, it's easy, and it's GOOOD.

In Louisiana, Red Beans and Rice is traditionally served on Monday. I don't know exactly why it's served on that day, but I've heard two theories.

The first theory is that Monday was wash day and it was easier for the women to put on a pot of beans in the morning before they headed down to the river to wash clothes. Then, when they got back home, all they had to do was fix a pot of rice and supper would be done.

The other theory about why Red Beans and Rice is served on Monday is because it soaks up all the alcohol from a weekend of partying.

Whatever the reason, Red Beans and Rice is one of my all-time favorite meals and I fix it any day of the week, not just Monday.

Here is how I was taught to fix it:

RED BEANS AND RICE
1 lb. dried red kidney beans
1 large yellow onion, chopped
1 bell pepper, chopped
5 celery stalks, chopped
4 garlic cloves, minced
1 large smoked ham hock or 1 lb. smoked ham, diced
1 lb. mild or hot smoked sausage, sliced (I was taught to use andouille sausage, but it's hard to find it here in Tennessee, so you can substitute smoked sausage)
1 tsp. dried thyme
1 bay leaf
Several dashes of red pepper sauce (like Tabasco or Crystal [I prefer Crystal]), to taste
1 Tbsp. Worcestershire sauce
Old Bay seasoning, Cajun seasoning, or ground black and red pepper, to taste
Salt to taste

Soak the beans overnight, if possible. (Quick Soak Method: Cover beans with water and bring to a full boil. Boil 2 minutes. Remove from heat. Cover the pot and let set for 1 hour.)

After soaking, drain and put fresh water in the pot to cover the beans. Bring the beans to a rolling boil. Boil the beans for about 45 - 60 minutes, making sure to keep the beans covered with water, until the beans are tender but not mushy. Drain.

While the beans are boiling, sauté the onions, celery, bell pepper in a little olive oil until the onions turn translucent. Add the garlic and sauté for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or diced smoked ham), smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce to low heat. Simmer for 2-3 hours, until the beans turn creamy. Adjust seasonings to taste. Stir occasionally, making sure that it doesn't burn or stick to the bottom of the pot.

A word of caution - while this is cooking, you may need to stand guard over the pot. People will come and pick out the sausage, and that's a fact!

Serve over hot white rice and keep the Crystal hot sauce handy. I also make a pan of cornbread to go along with this. Add sweet tea, Barq's root beer, or your favorite adult beverage (Dixie beer is a favorite)... and Bon Appétit!