Don’s Red Beans and Rice

What is stunning about this meal, is how GREAT it is, and how SIMPLE it is.

Red Beans and Rice have always been a favorite when we eat out. We tolerated the pre-made mixes for years, but they are too salty.

Ingredients:

Dry light red kidney beans

3 Stalks celery, minced or cut to choice.

1 sweet yellow onion

A couple peppers. Red, green, yellow. We actually like mixing a Habanero into it.

Veggie oil

Chicken/veggie broth

Minced Garlic to taste

Cajun seasoning (blend of garlic powder, paprika, onion powder, oregano, thyme, pepper, crushed red pepper)…just go easy on the salt.

Meat. Grilled chicken is great. Tradition is smoked sausage, but too heavy for us. Ham is fine, just find a low sodium smoked ham, cubed. A mix of ham and chicken is our favorite. Two grilled chicken thighs and two thick sliced of smoked ham.

Ham hock (optional)

Thin sliced green onion

Jasmine rice (cooked).

Soak dried beans overnight. 1 pound in about 8 cups of water.

Heat veggie oil in a large pan, toss in the trinity (onion, celery, peppers) for a couple minutes. Toss in the garlic, stir to keep garlic from cooking too much. Add cajun seasoning and stir. Add meat. Cook a few minutes, add beans. Add broth to cover mix.

Bring to a boil, then simmer. Cook for at least two hours. Use a spoon to stir, and after a while start smashing some of the beans into the side of the pan to make a slurry. Do this more often at the 2 hour mark. Bring up to boil for the last 30 minutes. Cook the jasmine rice (no salt!) and have ready.

Serve by filling a flat bowl with the bean mix, and use a big scoop (or small bowl) to form the rice and place in the center. Top with sliced green onions.

If you can pull off a great cornbread, this is the time to do it. Add a slice on top. If you’re not cooking your cornbread with a cast iron pan…google it.