The countdown to Mardi Gras is on, that is unless you are currently in New Orleans in which case its already in full swing. To celebrate this year I’m cooking up some tasty foods from NOLA. I’m starting today with a classic: Red Beans and Rice on Monday. Yes, “on Monday” is a part of the name. From what I gather it was traditionally cooked on Monday using the leftover ham bone from Sunday Dinner.
This is a really basic recipe, but it makes you work a little bit harder than the boxed kinds at the grocery store. I big key here is using dried beans instead of canned. I have no idea how canned beans could fundamentally change the recipe, so try it at your own risk. Otherwise enjoy the goodness.
*One big note, I messed up and bought kidney beans instead of red beans. This was a big mistake, but I decided to go forward and try cooking the recipe anyway. Besides I figured it will still taste okay either way (and it did).
Red Beans and Rice on Monday – 1 Knife
Ingredients:
- ½ pound dried red beans
- water
- ¼ pound lean bacon or ham
- 1 tablespoon olive oil
- 1 medium onion
- 1 small garlic clove
- 1 tablespoon chopped parsley
- ½ teaspoon salt
- 1 teaspoon Tabasco sauce or other hot sauce
- White rice
Prep:
- The night before you plan to cook the beans, soak them in a large saucepan (not over heat!) by covering the beans with enough water to cover beans with 1-2 inches of water.
- Soak the beans overnight.
- As you are ready to cook cut the bacon or ham into a dice. For bacon I cut the strips in half length-wise and then cut into small pieces.
- Remove the skin from the onion and dice.
- Remove the peel from the garlic and dice.
- Wash the parsley and chop into a fine mince.
Cook:
- Strain the beans and place back into the pot. Cover with fresh water and add the bacon or ham.
- Bring to a low boil, then reduce heat to medium and all to simmer, covered, for 15 minutes.
- In a medium pan heat the oil over medium heat. Add the onions and garlic and sauté for about 5 minutes until golden.
- Add onions and garlic to the beans as well as the parsley, salt and hot sauce.
- Cover and simmer for an hour and a half, stirring occasionally.
- Add hot water as needed to keep the beans covered. When the beans are done they will have soaked up most of the water.
- Cook the white rice according to the instructions on the package. For this recipe you will need enough to serve four.
- Serve the beans over rice and enjoy!