Tagged Creole

Red Beans and Rice

I made red beans and rice for the first time yesterday. I had planned on doing it for the past couple of days and I’m glad I did, it was just what I needed after spending most of the weekend working on a freelance project and watching the Saints get demolished by the Rams (why is it always the Rams? Is this some fucked up unbalanced karma from Hakim dropping the god damn ball?)

Anyway, the recipe I used was from Tom Fitzmorris’ website nomenu.com. Tom is the host of New Orleans’ long-running Food Show, a radio program that could only exist in a city like Nola. Its three hours of restaurant and recipe talk shoe-horned in an ESPN affiliate station. The live callers are the best part of the show. Usually I hate the call-in portion of any radio program. No one offers anything really interesting to say and often they just embarrass themselves on the air. Not with the Food Show. You get a lot of great info and its all told through thick New Orleans, Metairie or St. Bernard Parish accents that you won’t hear anywhere else in the country. Recently one caller brought up red beans and rice and after hearing their discussion I decided to take a crack at it.

Truth be told, I used to hate red beans and rice as a kid, and with good reason. It was commonly served for lunch at whatever Slidell, Louisiana school I was going to at the time and it was always god-awful. Its amazing that I like any food at all considering how often I ate public school lunches (always). I remember they were something like fifty cents, or maybe a dollar once I got into high school. At the beginning of the month you would go to a booth with a 20-spot and someone would hand you a bunch of red raffle tickets as if you were going to the world’s saddest carnival. The only ride was disappointment. The best case scenario for lunch was something that had no flavor at all, otherwise it was just nasty. Which is what public school red beans and rice were. I’m not sure of their ingredients other than kidney beans and white rice but I strongly suspect that dirt was a crucial element. It was often served with a dry, frowning piece of cornbread that was so bad it can only be described by its own flavor: public school cornbread. Not surprisingly, I hated cornbread for years. Thankfully I got over my hatred for both of these normally delicious foods. Especially cornbread. I mean, really, how do you fuck up the buttery and flakey goodness that is cornbread? Easy, you add dirty ass to it. Fuck that cornbread.

Allright, now that I’m done venting, here’s Tom’s recipe, which can be viewed in full here. I mostly stuck to it, any additions I made are in bold.

1 lb. dried red beans
1/4 lb. bacon or fatty ham
1/2 green bell pepper, seeded chopped
1 small onion, chopped
3 ribs celery, chopped
12 sprigs parsley, chopped
4 cloves minced garlic
2 tsp. salt
1 bay leaf
1 tsp. savory (optional)
1/2 tsp. black pepper
1 tsp. Tabasco
1/4 cup chopped green onion tops
2 Tbs. chopped parsley
1/4 tsp. cayenne pepper

1. Sort through the beans and pick out any bad or misshapen ones. Soak the beans in cold water overnight. When ready to cook, pour off the soaking water. You probably want to rinse them off, too.

2. In a large, heavy pot or Dutch oven, fry the bacon or ham fat till crisp. Remove the bacon or ham fat and set aside for garnish (or as a snack while you cook).

3. In the hot fat, sauté the bell pepper, onion, celery, parsley and garlic until it just begins to brown. Add the beans and three quarts of water. Bring to a light boil, then lower to a simmer. Add the salt, bay leaf, savory, black pepper, and Tabasco.

4. Simmer the beans, uncovered, for two hours, stirring two or three times per hour. Add a little water if the sauce gets too thick. Cook at a higher heat or for longer than two hours to make the soup matrix a little thicker. Tom prefers his red beans and rice more “soupy”, which is apparently more traditional. I like the new, thicker variety, which just requires you to cook off more water.

5. Mash about a half-cup of the beans (more if you like them extra creamy) and stir them in into the remainder. Add salt and more Tabasco to taste. You will need more salt, definitely. Serve the beans over rice cooked firm. Garnish with chopped green onions and parsley. I added in the bacon, crumbled up into bits.

The Ultimate: Grill some patties of Creole hot sausage and deposit it, along with as much of the fat as you can permit yourself, atop the beans. Red beans seem to have a limitless tolerance for added fat. This isn’t optional in my book. I used four small/medium sausage links cut into small disks. Don’t chop the sausage up into little bits like an idiot. They should be little hockey puck disks. I also wouldn’t get caught up in finding a sausage that says “Louisiana”, “Cajun” or “andouille”. That shit can be hard to find and sometimes unnecessarily expensive outside of Louisiana. Look for something that is smoked. Ideally you want something smoked and spicy but smoked is more important. You can always add cayenne to make the shit spicier.

Meatless Alternative: Leave the pork and ham out of the recipe completely, and begin by sautéing the vegetables other than the beans in 1/4 cup of olive oil. At the table, pour extra-virgin olive oil over the beans. This may sound and look a bit odd, but the taste is terrific and everything in the plate–beans, rice, and olive-oil–is a proven cholesterol-lowerer.

Serves six to eight.