Wash day
It has been a long standing tradition and near staple to enjoy red beans and rice on Mondays in New Orleans. It was recognized that as a wash day the beans could be happily simmering while their creamy goodness condensed and worked together.
Red beans have been favorites for many generations. They are not difficult to prepare in an excellent way and are a most inexpensive dish for everyone to enjoy. Knowing nothing about the tradition of beans on Monday isn't a restriction to enjoying them anytime during the week. In fact, I always preferred them on Fridays with fish instead of smoked sausage or a hock. I especially preferred them at Buster Holmes' where I could concentrate in a serious way.
This Monday I have them simmering with some spicy deer sausage, spicy enough that any added pepper should only tip the scales and make for a ruin of the balance that slow cooking marries with excellent ingredients and good seasoning. An hour more and I should have to taste for the depth of the flavours. An overnight rest is always best, but an early taste isn't too bad either.
Rinse and sort beans into a large pot and cover with water. Leave to soak overnight. Pour water off and reserve beans.
In a large cast iron, Creuset, or other heavy dutch oven add olive oil and saute chopped onion, garlic and seasoning meat. Add dry seasonings and saute until onions are near clear.
Add rinsed beans. Cover beans with water and some chicken or vegetable stock. Bring to a boil and then reduce to a simmer. Simmer and stir occasionally for about two hours. Add liquid as needed.
Continue cooking until creamy consistency begins. Monitor for about another 30 minutes occasionally stirring. Adjust flavours with salt, pepper. Serve over steamed rice.
Beans are easy and work well any day of the week. They freeze well for later. They can stand up to many different condiments and directions of gastronomic intentions. No need to rush beans, they determine when they are ready and a good rest overnight in the refrigerator makes for the best results.
Red beans have been favorites for many generations. They are not difficult to prepare in an excellent way and are a most inexpensive dish for everyone to enjoy. Knowing nothing about the tradition of beans on Monday isn't a restriction to enjoying them anytime during the week. In fact, I always preferred them on Fridays with fish instead of smoked sausage or a hock. I especially preferred them at Buster Holmes' where I could concentrate in a serious way.
This Monday I have them simmering with some spicy deer sausage, spicy enough that any added pepper should only tip the scales and make for a ruin of the balance that slow cooking marries with excellent ingredients and good seasoning. An hour more and I should have to taste for the depth of the flavours. An overnight rest is always best, but an early taste isn't too bad either.
Simple red bean goodness:
- Two pounds dried red kidney beans (best to soak overnight in water)
- garlic
- onion
- seasoning sausage, smoked ham hock, pickled pork or other
- bay leaf
- white pepper
- thyme
- oregano
Rinse and sort beans into a large pot and cover with water. Leave to soak overnight. Pour water off and reserve beans.
In a large cast iron, Creuset, or other heavy dutch oven add olive oil and saute chopped onion, garlic and seasoning meat. Add dry seasonings and saute until onions are near clear.
Add rinsed beans. Cover beans with water and some chicken or vegetable stock. Bring to a boil and then reduce to a simmer. Simmer and stir occasionally for about two hours. Add liquid as needed.
Continue cooking until creamy consistency begins. Monitor for about another 30 minutes occasionally stirring. Adjust flavours with salt, pepper. Serve over steamed rice.
Beans are easy and work well any day of the week. They freeze well for later. They can stand up to many different condiments and directions of gastronomic intentions. No need to rush beans, they determine when they are ready and a good rest overnight in the refrigerator makes for the best results.
FC
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