If it's Red Beans and Rice, this must be Monday

“Give me a sista, I can't resist her
Red beans and rice didn't miss her”
Baby Got Back – Sir Mix-A-Lot

It’s Monday. It’s also probably the hottest day of the summer so far. Not a day I would choose to spend in the kitchen laboring over a pot of hot steaming beans, although that’s exactly what I’m doing.

They’re having a ‘bye-bye you took another job that pays better and we hate you, rather, we hate to see you go’ potluck luncheon at the hubby’s office today. And my dear, sweet, clueless as to how much trouble it’s going to be, partner, volunteered to bring Red Beans and Rice. (Being from New Orleans I guess he wanted his contribution to reflect his heritage, although since the guy leaving is Chinese, I don’t see the point.) Said he’d make them himself, and probably meant it too. But as it happens I’d MUCH rather do it myself than walk him through every step of the way. Probably better to preserve our marriage too, if you follow.

Coincidentally, or not, Red Beans and Rice was long the traditional Creole Monday meal. It was a dish that could stand to simmer unattended while the womenfolk did the Monday chore of washing the clothes, (sort of a pure, early example of multi-tasking, which women have done all along), and there was also usually a hambone left over from Sunday dinner to throw in the pot.

Customarily no other meat was added, but rather sausage links or pork chops would be served on the side. However, most contemporary versions of the dish include andouille, or some other (inevitably inferior) spicy sausage. In my opinion, if you don’t use andouille, don’t bother. We get ours freshly made from a local sausage kitchen, but Savorie’s makes a very good packaged andouille that can be found almost nationwide, or, that failing, ordered over the internet.

Some purists insist that only homemade chicken stock and slow cooking, extra long grain, white rice will do. I say phooey on them. It’s work enough to chop all those veggies. Do yourself a favor and go with canned chicken broth (low sodium preferred) and Success Boil-in-Bag white rice, cooked in more canned broth. I promise you, nobody will know the difference. Not even you.

As for the hot sauce, I’m a traditionalist here and stick with the original Tabasco brand. How much to use depends on how spicy your sausage is and how ‘hot’ the crowd you’re cooking for likes their food. If you want to just leave it out and let everyone add their own at the table, that’s fine too.

It’s starting to smell really good in here. It’s also getting really hot. At least I’m not having to do the laundry at the same time.


Red Beans and Rice (for a crowd)

4 cups dried red kidney beans
1 cup chopped bacon
4 cups sliced andouille sausage
1 jumbo Vidalia (or other sweet) onion, chopped
1 cup diced celery
1 cup diced green bell pepper
5 cloves garlic, minced
3 bay leaves
3 sprigs fresh thyme
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon hot pepper sauce (more or less to taste)
12 cups canned reduced-sodium chicken broth

6 to 8 packets Success rice
6 cups canned reduced-sodium chicken broth

Soak beans overnight in cold fresh water.

In a large stockpot or sauté pan (I use an 8 quart sauté pan), sauté chopped bacon over medium heat until slightly brown and grease is released. Add sausage. Sauté for 6 to 8 minutes until sausage is lightly browned.

Add the onion, celery and bell pepper, (the so called Holy Trinity of Creole cuisine), along with the garlic, bay leaves, thyme, salt, pepper, oregano and hot pepper sauce. Sauté over medium heat for 8 to 10 minutes or until vegetables are soft, stirring occasionally.

Drain beans. Add beans and chicken broth to pot and bring to a simmer.

Cook, uncovered, over medium low heat until beans are tender and mixture reaches a creamy consistency (at least 1 hour), skimming surface occasionally to remove any excess grease or foam.

Prepare rice according to package directions, substituting canned chicken broth for water.

Serve beans over rice with a bottle of hot sauce on the side.

Serves 12 to 15.

NOTE: The recipe for the beans can easily be downsized to serve 6 by halving all ingredients.