Last year I told you about my recipe for the best red beans and rice on the planet. I know I’m not being very modest right now… I’m sorry…but it really is
I hadn’t been blogging for very long when I posted that earlier recipe and looking back at the very sad pictures I took made me realize I owe it to you to give you a more accurate representation of this classic New Orleans dish.
I’ve always loved red beans and rice for many reasons. I grew up eating this dish almost every week and even now when I go back home to New Orleans for a visit, I can’t leave without enjoying a bowl or two before I leave. It ranks right up there with beignets from Cafe’ du Monde and a fried shrimp po-boy from Mother’s Restaurant. Even though I love to cook red beans and rice at home, there’s something very special about eating them in New Orleans. I think it must be the sausage and the perfect amount of creole spiciness. Here at home, I try to find a flavorful sausage with a lot of spice and seasoning and I always have a bottle of Tabasco sauce close by. Two secrets to a great red beans and rice dish.. very important!
Another secret to making a great pot of red beans is to make sure you let them cook for a few hours on a low, slow simmer. The beans become nice and soft and the spices from the sausage flavors the vegetables and beans perfectly. My goodness, the aroma coming from the kitchen will surely make your mouth water.
Traditionally, red beans and rice are served with white rice, but I’ve never really been much of a rule follower. I serve mine with brown rice or a rice blend from Rice Select made with with couscous and brown flax seeds. But serve it with what you like.
Don’t forget to serve your red beans with a side of cornbread which is another southern staple. My favorite is this flavorful Sausage and Cheese cornbread. It’s got thick chunks of sausage and creamy cheddar cheese melted throughout. It’ll be as they say back home, “slap ya mama good!”