Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Tuesday, October 16, 2007

Red Beans and Rice

Beans frequently get bad-mouthed as cheap, but not so good food. Not so, in my book. They are inexpensive, but if cooked with other tasty ingredients, they can be a very fulfilling and comforting meal.

I happen to be a lover of beans. I never met one I didn't like. I like black beans, white beans, red beans, pink beans, kidney beans, and even lima beans! Bring 'em on. But one of my favorite bean recipes is a red beans and rice recipe I got from a fellow homeschooler down in Louisiana. I figure they know how to cook red beans down there. I serve these beans quite a bit. Not just because they're budget-friendly, but because we really like them (all except my picky oldest child).

I prepared them last night, and while I didn't take any pictures (you know what beans look like!), I thought I'd post the recipe. They are especially comforting on a cool day. Doug and I like them with chopped, raw, red onion on top. And they are even better leftover or after freezing -- so keep those leftovers! I usually half this recipe and still have leftovers. And feel free to use any smoked sausage -- like andouille or kielbasa.

Red Beans and Rice

2 lb. red beans, rinsed
½ lb. ham seasoning (chopped ham)
1 lb. smoked sausage, quartered and sliced
2 onions, chopped
6 garlic cloves, minced
2 - 3 bay leaves, broken in half
1 cup chopped celery
½ cup chopped parsley
salt and pepper to taste
cooked rice

The night before (or in the morning if you're serving them for dinner),
rinse beans and place in a large pot and cover, plus several inches, with water.
Soak overnight.
The next day, drain beans and add all ingredients, except rice.
Add water to just cover.
Cook for two hours, or until beans are tender.
Remove 2 c. beans and mash them.
Then add them back to the pot.
Salt and pepper to taste.
Serve over cooked rice.
Sprinkle with chopped, raw onion if desired.

NOTE: Do not salt beans before they are cooked. I have been told that if you salt them before they are done, they may never get done. I don't know if that's true, but I wouldn't test it and waste all those yummy ingredients.

1 comment:

LauraSuz said...

I'm a big fan of this kind of recipe too. Looks great!