For All Seasons: Red Beans and Rice

Lately, I've been craving beans. Growing up as a kid, my Dad would occasionally cook up a pot of beans. Most kids wouldn't enjoy this meal, but we kids thought it was a treat. As an example, we loved eating white Navy beans piled on soft, smooshy white bread, soaking up the bean broth, and sprinkled with diced Walla Walla Sweet onions, and finally topped with a pat of butter. Dad would often repeat himself by shaking his head in disbelief, but happy to oblige us, saying, "You really like those beans, don't you? You might not like them if you had to eat them every day."

No doubt, Dad was reminiscing about his own childhood, living through the Depression and having to eat beans every day. It wasn't just Navy beans we liked, but also red and pinto beans. Mom and Dad would often cook the beans with a side of ham, giving the beans and the broth that smoky, salty taste. 

Red beans and rice are easy to prepare, comforting, affordable, and delicious 365 days of the year. It can be the star of the meal or even a side dish of protein. You can add meat or keep it vegan. A pot of red beans can feed a crowd or provide leftovers to freeze, with the potential to use the beans to create a pot of chili in the future. 

Ingredients:

1 lb dried red beans, rinsed and sorted

1 lb smoked sausage, sliced (Your choice: Andouille, Polska Kielbasa, smoked beef, smoked chicken, or Italian)

1 onion, diced

1 green bell pepper, diced

3 celery stalks, diced

3 cloves garlic, minced

1 tsp dried Herbs de Provence (or Thyme)

1 tsp paprika

1 tsp Cajun seasoning (or a whisper of ground cayenne pepper)

1 bay leaf

6 cups water or chicken broth

Salt and pepper to taste

4 cups cooked white rice

Double, Double, Boil and Bubble. Fire Burn, and Cauldron Bubble. 

Rinse and pick through the dried beans, removing any stones or broken beans. Soak the beans overnight in enough water to cover them with 2 to 3 inches of extra water, as they will expand significantly. 

The following morning, drain and give the beans another rinse. Place the beans in a pot with the sausage, onion, bell pepper, celery, garlic, and seasonings. Add water or chicken broth to the pot. Stir to combine. Cover and cook on low for 1-3 hours or until the beans are tender. Once cooked, season with salt and pepper to taste, and remove the bay leaf.

Serve the red beans over hot, cooked rice, garnished with chopped green onions or cilantro, and a splash of hot sauce, if desired.