In Cajun areas, Monday is wash day. And since way back, that did not mean throwing a few loads into the Whirlpool, rather it was back-breaking labor, that did not leave much time for food prep. So traditionally, the women (sorry: yes it was the women) would put out a easy to make and cook pot of red beans and rice. And since it's cold as hell out there, I give you my recipe.Ingredients:
6 cans red beans rinsed (yes, you saw that right - canned. It's easier and just as good - just rince the crap out of them to get the solution from the can off)
24 oz of andouille sausage cut into slices on the bias (really, do try to get real andouille. But if you can't, decent smoked sausage will do)
3 medium onions, diced
2 medium green bell peppers diced
3-4 sticks celery diced
2-3 cloves garlic, mashed and fine chopped
1 smoked ham hock
2 bay leaves
oz of thyme sprigs - tied together (This is certainly one time you can use dried - but use about teaspoon. And make sure it's not too old)
1 beer and 1 oz (a nice dark lager preferred, an Abita would be a nice nod to tradition )
1 tablespoon of cayenne pepper (more or less for your tastes - yes this means you have to TASTE while it's cooking)
salt and pepper
cooked white rice
Equipment:
A large dutch oven
a ladle
small bowl
slotted spoon
heat the oven to medium heat. toss the sausage in and stir it around so it browns and renders some fat out.
empty the sausage out with the slotted spoon. pour out all but about 2 tablespoons of the oil.
saute the onions, peppers, and celery until soft. add the garlic after about 5 minutes.
turn the heat up to high, and pour in one beer and an ounce of the other beer. using a wooden spoon scrape up the bits on the bottom, let the beer reduce to about a third of the volume.
pour in your beans, sausage and nestle down that pork hock.
pour boiling water to cover.
add rest of ingredients and stir well. bring to a boil, then reduce to simmer. put the lid on and leave a little crack open.
let simmer for 2 hours minimum more if you have time, stirring and tasting occasionally. My rule of thumb is to let cook long enough to watch The Right Stuff in its entirety.
15 minutes before serving, take out about a cup of beans and mash them up. return to the pot and stir in - this will thicken up the dish. Also, take the ham hock out, and cut off the meat that's still on there - add back to the pot.
serve with cooked white rice and Louisiana Hot Sauce.
laissez les bon temps rouler!
