Red Beans and Yellow Rice

Creole is New Orleans city food.  Communities were created by the people who wanted to stay and not go back to Spain or France
Paul Prudhomme

Red Beans toCook II

Red Beans and Rice – Serves 4-6

Unlike the usual meatless version, that adorns dinner plates of many “meatless Monday” folks I made a pot of red beans with cubed sautéed ham and sliced Andouille sausage.   Serve over Cajun or Creole rice and top with sliced green onions, perfect for a relatively quick dinner.  In a pinch want red beans and rice even quicker?  Use rinsed and drained canned beans toss in all of the sautéed meats, vegetables and herbs along with 2-3 cups chicken or vegetable broth.  Simmer 20-30 minutes.

Red Beans VI

I did not use an overnight soak method for the beans and my dinner is to my surprise, ready after less than two hours time, but I can see preparing the beans a day earlier and adding all the other goodies to the pot and simmer for 45-60 minutes.

1.  Cover ½ pounds of red beans with water, about 3 cups, toss in 2 bay leaves a couple of dashes of Worcestershire begin on high until beans boil then turn down to low, cover move on to prepping the veggies ½ cup each and 3 smashed and minced cloves of garlic.  Add all of the veggies to the beans; add seasonings, a pinch of allspice, minced fresh or dried parsley, pinches of thyme and oregano.  If you have Creole or Cajun seasoning, a pinch or two will be enough as the Andouille sausage is spicy enough.  Simmer about 30-40 minutes; taste beans for doneness add more seasoning if needed.   Finally, serve over rice and top with sliced green onions and pickled red onions.

Another tip, I made too much yellow rice one night, but I stored it in a food sealer bag, froze it for a dinner such as tonight.  The rice pouch can reheated in boiling water or place rice into buttered ramekins, gently patting down, cover, reheat for a couple of minutes in the microwave or bake uncovered for crispier edges, invert ramekin on plate.