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Monday Red Beans and Rice

Source of Recipe

From "Down South" by Donald Link


Recipe Introduction

"Red beans and rice has always been a New Orleans tradition on Mondays, and I can't think of a better way to kick off a week. Most agree that the custom started as a way to use up the leftover ham from Sunday night's dinner. My own personal red beans and rice tradition is to take my kids to the Louisiana Swamp Exhibit at the Audubon Zoo to watch the alligators, and order the red beans and rice they serve at the café there. I know it sounds crazy, but they're my favorite in New Orleans—perfectly creamy and delicious. Let the beans take their sweet time to soften slowly and evenly while they absorb the ham and sausage flavor. The beans actually need to overcook a bit and break down to make the rich, thick 'sauce' that partners so well with the fluffy rice."

List of Ingredients

â—¦ 1 pound dried red beans
â—¦ 1 large, meaty ham bone
â—¦ 6 bay leaves
â—¦ ½ pound smoked sausage, such as andouille, chopped into ½-inch dice (a generous cup)
â—¦ ½ pound smoked ham, chopped into ½-inch dice (a generous cup)
â—¦ 1 medium onion, diced
â—¦ 1 small tomato, diced
â—¦ 2 jalapeños, stemmed, seeded, and finely chopped
â—¦ 6 cloves garlic, finely chopped
â—¦ 2 tablespoons Creole mustard
â—¦ ¼ cup red wine vinegar
â—¦ Scant tablespoon kosher salt
â—¦ 2 teaspoons dried thyme
â—¦ ½ tablespoon black pepper
â—¦ 1 teaspoon cayenne
â—¦ Steamed white rice, for serving
â—¦ Sliced scallions, for garnish
â—¦ Hot sauce



Recipe

Put the dried beans in a large pot of water (the beans should be covered by at least 4 inches of water). Soak the beans overnight and then drain.

Combine the beans, 1 gallon plus 2 cups water, the ham bone, and bay leaves in the same pot and bring to a simmer over medium heat.

Meanwhile, in a large skillet, cook the sausage and ham over medium-high heat until crispy and brown, 4 to 5 minutes. Add the onion and cook until softened, 5 minutes more. Add the tomato, jalapeños, garlic, mustard, vinegar, salt, thyme, black pepper, and cayenne and continue to cook until the mixture is hot and the ingredients have softened, an additional 5 to 8 minutes.

Scrape the sausage mixture into the pot of beans. Simmer slowly, uncovered, until creamy and tender, 2 ½ to 3 hours. Approximately 10 minutes before the beans are done, use a wooden spoon or spatula to smash some of the beans against the inside of the pot. If the beans are too firm, add a bit more water and cook until tender.

Serve over hot steamed white rice with sliced scallions and hot sauce.

Serves 6 to 8