Red Beans & Rice

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Red beans is one of the first things I learned how to make that wasn't quesadillas, breakfast burritos, or mac & cheese. It's a family requirement; my parents would make crock-pot beans on a regular basis during their tenure at LSU, and every other relative is from the south as well--I would have some serious 'splaining to do if I didn't have at least one version of it in my recipe arsenal. As it happens, I have two: my parents', and my New Orleanian coworker, Peggy's.

I love the spice-filled version of my parents, but some people in our house are from the midwest and don't do spice. Additionally, I never seem to have the right spices on hand (it took me long enough to realize that marjoram was, in this case, a spice and not a cheap butter substitute. I certainly never have it in stock). Peggy's version is delightfully bacon-y, but I felt that the meat did almost too much of the talking. So, after multiple experiments, I melded the two recipes into one following the holy trinity (celery, onions, bells) and adding a little New Mexican kick. This is my new go-to.

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EQUIPMENT

Dutch oven or heavy-bottomed soup pot

Sauce pot with lid

Chef's knife

Cutting board

Liquid measuring cup

Dry measuring cups

Measuring spoons

DIRECTIONS

Roughly chop the bacon and the andouille, and add it to the soup pot over medium-low heat. While they are browning, finely dice the yellow onion, celery, bell pepper, and garlic. Trim the rough green stalks from the green baby onions and set aside (I like to freeze them for use in stock later), then dice the white portions.

Keeping the heat medium-low, remove the bacon and sausage from the pot and set aside. Add yellow onion to the bacon grease and saute until fragrant and just beginning to brown. Add the celery and bell pepper. As the veggies begin to soften, add green onion and garlic, followed by thyme, black pepper, whole bay leaves, and rosemary sprig (1/4 tsp. finely ground dried rosemary can be substituted). This order of additions allows everything to cook long enough (the onion) without scorching (garlic and spices).

Drain the red beans and add them to the pot along with the green chile, meat, and water. Several substitutions can be made here: dried beans can be used after soaking overnight in water; broth can be added instead of water; and the green chile can be swapped out for 1/2 tsp. of cayenne, paprika, or red chile powder.

Turn the heat to high and bring everything to a rolling boil, then lower the heat to a simmer and cover the pot with the lid slightly ajar. Keep on low heat for 2 hours. Remove the rosemary sprig and bay leaves before serving.

FOR THE RICE

There is a secret to perfectly fluffy rice, and it isn't a rice cooker. All you need is a 2-quart sauce pot and a lid. Bring 1 c. white rice, 1/2 tbs. butter, a large pinch of salt, and 2 c. water to a rolling boil. Once boiling, stir everything thoroughly once and then cover the pot and lower to a simmer. Leave it alone for 12 minutes--a few minutes longer if you're at higher altitude--then remove the pot from the heat and let stand for another 5 minutes before uncovering. Fluff with a fork and serve under the beans.

#SAVORY