by ADMIN on SEPTEMBER 25, 2011
Where I’m from in the DEEP south, Monday nights are Red Beans and Rice night. It’s tradition.
Every culture has it’s own version of red bean and rice. My husband is from Brazil and has introduced me to Brazillian “Arroz e Feijao”. Jamaica has red beans and rice that features coconut cream. In the Middle East they have Mujadarrah, which is lentils and rice that features fried onions.
It’s almost akin to the international language of food. Same principles of nutrition, just with different flavors.
TIP: For extra nutrition (and a bit of a Northern flair!) cook a whole grain intead of rice. This could be bulgur, quinoa, or brown rice. Also, feel free to add more veggies to the beans! A bunch of chopped asparagus is a great addition. Simply add the chopped veggies to the bell pepper, onion, and sausage to saute them up before adding.
Here’s what I grew up eating every Monday night- Enjoy! Southern Red Beans and Rice
Prep time: 15 mins Cook time: 180 mins Total time: 3 hours 15 mins
Serves: 6
Traditional southern red beans and rice with andouille sausage.
Ingredients
1 (16oz) bag of dried red beans
5 cups water plus about 6 cups extra plus 4 cups water
1 onion, chopped
1 green pepper, chopped
1 length of andouille sausage
1 cup dry white rice, cooked per package instructions
3 tsp garlic powder
1 tsp ground pepper
1 tsp salt
2 tsp Old Bay Seasoning
Instructions
Wash beans, picking out the stones and shriveled beans. Soak beans in at least 6 cups water over night if possible. If not, boil in water for about an hour prior to adding ingredients. Drain.
Add 5 cups water to drained beans. Bring to a boil, then reduce to a gentle boil. Add garlic powder, salt, pepper, and Old Bay seasoning.
Continue to boil until much of the water has reduced or boiled off. Add 3 to 4 more cups water.
With a large spon, smash about half the beans against the side of the pot, scraping the sides down after. This helps the beans thicken up. Smash beans a couple more times during cooking.
In a separate pan, saute onions, bell pepper, and sausage. Cook for about 5 to 7 minutes, until browned and softened. Add veggies and sausage to the beans.
Meanwhile, cook rice.
Cook the beans down until half the water is gone and the mixture becomes thick and bubbly. Stir frequently to ensure that none of the beans burn and stick to the bottom of the pot. You will be cooking the beans for about 2.5 to 3 hours total, depending on how fresh the beans are.
Taste and add more seasoning if needed.
Serve beans over rice and with a generous serving of veggies on the side