Sandi is blogging from the WhistleStop Cafe kitchen. It's all about good home cooking; food, family and fun. Thousands of posts . . .

~In the south and around the world.

Thursday, March 01, 2012

Flavors ~ Beans Mardi Gras Style

Red beans and rice is a traditional Southern dish. Y'all will feel like you have a bite of south in your mouth.
Ca c'est bon~ Just in time for Mardi Gras!
This is a recipe that I have enhanced a la Flavors. I will say this . . . In the Flavor Bible, Celery is not a recommended flavor, but that would be like a Holy Trinity without Mary. The suggested 'flavors' have been Capitalized in the recipe.
Red Beans and Rice a la Flavours
1 pound red kidney beans, dry
1 large ONION, chopped
5 ribs celery, chopped
5-6 cloves GARLIC
1 large smoked PORK Hock
1/2 lb. CHORIZO
1 to 1-1/2 pounds ANDOUILLE SAUSAGE
1/2 to 1 tsp. dried thyme leaves, crushed
1 or 2 bay leaves
1 Tbs fresh PARSLEY (plus more for topping)
TABASCO on hand
Pickled onions (minced sweet onion with a dash of spicy mustard)
Start by soaking the beans overnight, drain the water and cover the beans with a double volume of fresh water in the pot. (Seriously, this helps reduce the GAS!) Bring the beans to a rolling boil. Boil the beans for about an hour, until tender. Keep them covered with extra water. (save 2 cups of this beany water for the rice)
In a skillet, heat olive oil and stir in the Chorizo (removed from the casing), cook while breaking up the chunks. Sauté the holy trinity (diced onions, celery and bell pepper). Add the garlic and saute for couple more minutes, stirring occasionally. Slice the andouille sausage and add to the skillet.
After the red beans are boiled and partially drained, add the sausage and vegetables to the beans, then add the ham hock and seasonings. Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. (If the beans are not as creamy as you would like, take 1 or 2 cups of beans out and smish them then stir back into the pot)
When you are ready to cook the rice, use the reserved 'beany' water, and cook according to the package directions.
Serve with good French bread for dippin' and a healthy sprinkle of minced onions and parsley on top.
Let the good times Roll~~
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Happy Cooking y'all~


Bo said...

Never seen chorizo added to it...sounds like something I should try!

Tanna at The Brick Street Bungalow said...

Oh, girl. You are cooking right up my alley now! And, though the Flavor Bible may not include celery... it is a wonderful addition to this recipe! Kudos to you. blessings ~ tanna

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