With winter weather holding much of the country in its icy fingers how could we offer anything this morning but steaming hot, stick to the ribs comfort food.
It’s even been a bit chilly here at Chi Wulff South this week.
Highs in the 30’s have induced the natives to dress as if they’re stepping into an arctic blizzard; we’ve been forced to put away the shorts and Tevas for jeans and Merrill mocs.
Dinner with friends last night featured a Genuine Red Beans and Rice – not the pasty, tasteless combo that you’ve no doubt suffered through – but real Cajun, hot damn goodness that transports you to the bayous, fresh oysters and ponderous redfish.
It’s nothing short of miraculous that two such simple staples could combine, albeit with a little spice magic, into something so delicious.
You could even soundly argue, pork products duly noted, that this is one of those sinfully good foods that is actually good for you.
Asked for his secret, our host immodestly answered that he’s a great cook. He then confided that sauteing the vegetables, using good quality ham and sausage, lots of garlic and never forgetting the thyme are the real tricks.
There are thousands of versions of this dish out there. This is the best one we’ve ever tasted.
In pursuit of better eating and my secret hankering to be Cajun, we’re having Red Beans and Rice every Monday from here on out……
2 tbs vegetable oil
2 cups chopped onion
1 cup chopped bell pepper
1 cup chopped celery
2 tsp salt
1 tsp cayenne
1 tsp fresh ground pepper
2 tsp dried thyme
4 bay leaves
1 lb good quality ham, cut into 1/2 or so cubes
4 to 6 ounces of good smoked sausage, halved lengthwise and cut into 1/4 inch slices
1 lb small red beans, sorted, washed and soaked overnight in cold water
4 tbs chopped fresh garlic
8-10 cups homemade chicken or turkey stock (water in a pinch)
Get it started. Heat the oil in your heavy stockpot over medium high heat. Add the onion, bell pepper, celery, salt, cayenne, ground pepper and thyme – saute for 6 or 7 minutes until the vegetables have softened a bit.
Add the bay leaves, ham, sausage and garlic; saute for another 5 minutes.
Now add the beans and stock / water, bring to a boil, and reduce the heat to medium or lower to keep the beans at a low simmer (uncovered). Simmer for two hours, checking now and then to see if the pot needs any additional liquid.
Using a big spoon or potato masher smash roughly half the beans in the pot. Stir well, and simmer for another 1.5 to 2 hours until the mixture is creamy and the beans are soft. You don’t want it too thick; add more liquid as needed.
Serve over piping hot steamed rice with some fresh French bread. It’s even better with BeauSoleil jamming in the background.
Enjoy.
Tags: Friday Feast
