Frosty Temps Mean Red Beans and Rice!

Local hero/weatherman Matt Laughan’s voice ERUPTED from my phone early Friday to warn of a possible frost Saturday morning in our area. I’m glad for the timely weather warnings this WTVA app provides, but sometimes his helpful voice scares me to death! At least it means this: chilly fall temperatures mean it’s time to fix a big pot of red beans and rice!

I don’t claim any Cajun or Creole ties. I got this recipe about 25 years ago from a guy we worked with on a NASA project. We’ve been enjoying it every since. I have kinfolk who have moved here from Baton Rouge, and I’ve seen them enjoy it, so it must pass muster. At least they are polite enough not to comment!

Now, we make this on a Friday night or Saturday morning to feed us the whole weekend. But in historic New Orleans, Mondays used to be the traditional wash day of the week. Traditionally, women of the house would put on a pot of red beans to cook all day while they tended to the laundry, since the meal required little hands-on attention. The beans were largely seasoned by the leftover hambone from the previous night’s dinner.

This is one of my family’s favorite meals. We cook a big pot on Friday or Saturday morning, many weekends over the fall and winter. Family and friends enjoy it all weekend long, cooking a little more rice for each meal. When the kids come home from college, this is always what they ask for!

The most important thing to remember when making this is to be sure and soak the dried kidney beans overnight the night before. That’s always the one thing that gets me messed up, if I forget! You can do the quick soak method, in a pinch. Just put the dried kidney beans in a large bowl and cover with at least 2 inches of water. Leave to soak overnight.

Red Beans and Rice

2 or 3 packages dried kidney beans
4-5 stalks of celery, with leaves, chopped
1 large onion, chopped
1-2 packages Cajun smoked sausage
1 smoked ham hock
1-2 tablespoons Tony Cachere’s Cajun Seasoning
2 tablespoons chopped fresh parsley

Dice up celery, onion, fresh parsley, and sausage. Drain beans and rinse well. Put in a large pot. Add celery, onion, parsley, smoked ham hock and Tony’s seasoning to the beans and cover with about 2 inches of water. Bring to a boil. Reduce heat, cover and simmer for 3-4 hours or until beans are cooked through and soft.

After about three hours, use a large spoon to smash about 1/3 of the beans against the side of the pot. This will help it thicken up. Test for taste and add additional seasoning if needed. Serve with a scoop of cooked rice, a fresh baguette or saltines, and some more Tony’s on the table.

This recipe, homemade baguettes and many more of my family’s favorites are available in Cooking At Home, my collected recipes. You can order your copy online. They make good newlywed gifts.