Jun 23, 2009

red beans and rice

this is a great southern dish. traditional louisiana creole cuisine. still served in restaurants and homes all over the southern u.s. sometimes called red beans and dirty rice. popular with everyone in my house save one (there is always that one).

red beans and rice
serves 4
10-12 slices bacon
3 cups chopped onion
1/2 cup chopped celery
4 cloves minced garlic
3 cans red beans with liquid (can use fresh here and soak and boil as per package instructions)
1 TBSP dijon mustard
4 TBSP red wine vinegar
salt and pepper
a few drops Tabasco or other favorite hot sauce
chopped parsley

2 cups rice, cooked with 3 cups water, in zojirushi neuro fuzzy  rice cooker (something i hope to never have to live without), your brand of rice and manner of cookery may vary from this of course. i usually use white rice, but in the interest of healthier grains, this time i used a wonderful himalayan red rice, thinking red beans and red rice maybe would be nicer than dirty rice? not traditional but delicious.

fry the bacon over medium high heat in a large saute pan. remove bacon and drain on paper towels. set aside. wipe out most of the bacon grease with paper towels, leave a bit for flavor to saute the onions and celery. add a little olive oil to the pan and saute the onions, celery and garlic for a few minutes. add the beans with their liquid, the mustard, hot sauce and vinegar. bring to a boil and then simmer for 15 minutes or so uncovered. meanwhile cook rice. check the beans for flavor. add salt and pepper. to get a creamier consistency smash beans against the side of the pot with the back of your spoon (a large wooden one works well for this) as you stir. continue stirring and smashing until they are half smashed. continue to simmer, adding water if they get dry or stiffen up.

serve with crumbled bacon slices and fresh parsley on top. tabasco sauce as a condiment in case they like it spicy. great with a salad on the side. easy dinner or weekend lunch. americana. 

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