Monday, March 2, 2015

Red Beans and Rice

So, the other day on Twitter, Anne Wheaton mentioned that she had just discovered the deliciousness of the Southern delicacy known as red beans and rice. There are soooo many ways that you can make red beans and rice and everyone will stay that their way is the bestest, rightest way to make em.

And they will be right.

There is no wrong way to make red beans and rice... Well... there is... you don't want to use navy beans, or garbanzo. The beans pretty much have to be red beans. Some folks say canned is fine, some folks will gladly kill you in your sleep for suggesting it.

Now, I am not above using canned beans in a pinch, especially if someone mentions having red beans on twitter at noon and you want to have red beans for supper that night. Sometimes you just don't have time to soak dried beans.

So, here is what I did:


Quick and Easy Red Beans and Rice
Ingredients:
1 lb andouille sausage (or whatever sausage you like, or no sausage. You're grown, do what you want), sliced
2 cans red kidney beans, rinsed
1 can chicken broth (or vegetable broth)
1 can diced tomatoes
1 large white onion sliced thin
4 Tbs butter
1 Tbs All Purpose flour
1 cup of white rice, cooked.

What to do;
If you want to, you can go ahead and cook your rice. It can sit and wait while the red beans are cooking.While you are cooking the rice, you can slice your onion and sausage.
Bring 2 cups of salted to taste water to a rolling boil.
When the water comes to a rolling boil, add 1 cup of white rice and stir.
Return to boil, cover, then reduce heat to low and simmer for 15 minutes until liquid is absorbed.

To make the red beans:

Thinly slice one large white onion
Put two Tbs butter in a skillet on low heat
When the butter is melted, add the sliced onion to the skillet.
add 2 more Tbs butter on top of the sliced onion. This will look like a whole lot of onion, but once the water starts to cook out and the onion starts to caramelize, it will reduce.

Let the onion cook until the bottom starts to turn brown (about 15 minutes), then stir and cook an additional 10 to 15 minutes until most of the onions are golden brown. The best thing to do is to put the onions in the pan, then find something else to do for a while, then come back to them. They won't caramelize if you futz with them.

Once the onions are caramelized, bring the heat up to medium and sprinkle 1 Tbs of AP flour over the onion and butter mixture. Stir constantly for 1 minute or so, until the flour starts to get fragrant.



Add the sliced sausage, the can of broth, and the can of tomatoes. Bring to a boil, cover and reduce heat to medium low. Let the sausage simmer for about 20 minutes, then add your 2 cans of kidney beans. Let the beans heat through, then serve over rice.