Red Beans and Rice Monday

"Honeeeyyyy......Honeeeyyyy!" So sayeth, or screameth, the Missus one evening while I was right in the middle of one of my posts. I already know that nothing particularly good can come out of this. But the Missus is not to be denied. So what prompted the "3 alarm" call? Well, the Missus is watching some show on the Food Network, I'm not quite sure which. I've kind of stopped watching Food Network since reality shows have taken over. The Missus is pointing to the screen, and tells me, "I want that." So just what is "that"? Seared Foie Gras? Wagyu beef Ishiyaki(don't laugh...I've been thinking about it)? No, it was Red Beans and Rice! Huh? Talk about a "Latkes moment".

I'm not sure if I've mentioned this before, even though I haven't been to New Orleans(yet) in the late 90's, I spent a year and a half working in places like Atlanta, Columbus(Georgia), Fort Smith(Arkansas), Lawton(Oklahoma), and such. And I really enjoyed the food, though I never developed a taste for Chitlins. Still, I've never tried to make Red Beans and Rice. And of course, knowing the Missus, there were certain requests demands to be followed, "ummm, no bacon fat, and I don't want it to be too fatty." Talk about spoiling all of my fun. Luckily, this request came during the July 4th weekend, and I was already set on going to Iowa Meat Farms. I really like the Ham Hocks they sell, they have a decent amount of meat, and are really nice and smokey.

So what's with the Red Beans and Rice on Monday thing? From what I've read, Monday was traditionally wash day. So using the left over ham bone from Sunday supper, and slow cooking it with beans would be meal that could be left simmering, while you were busy doing the wash.

So this is what I came up with...it is probably different from any of other 1 million or so versions of Red Beans and Rice, but the Missus enjoyed it.

Red Beans and Rice

1 lb Red Beans, picked over, rinsed, and soaked overnight
1 good sized ham hock - or large meaty ham bone
Water
2 (about 1/2lb) Andouille Sausage
1 onion chopped fine
1 bell pepper chopped fine
1/2 Cup celery chopped fine
3-4 garlic cloves minced
2 tsp dried thyme
1/2 tsp cumin
1 tsp dried Oregano
1/2 tsp Cayenne
2 Bay leaves
2 Roma tomatoes seeded and chopped
3-4 Tb(or more) Hot Sauce - I used Crystal Hot Sauce
Salt and Pepper to taste

Chopped scallions for garnish

1 - Drain beans, and place into a pot with the Ham Hock, and bring to a boil. Skim off foam. Reduce to a simmer and cover.

2 - Prick the andouille sausage, and cook over medium heat in a skillet. Turn and brown, and allow  for the fat to be released from the sausage(no bacon fat, eh? Thanks for the tip Mark Bittman!). When the sausage is browned remove from pan, and cut into chunks(it doesn't have to be fully cooked).

3 - Add the onion, celery, and bell pepper in the pan, and cook in the sausage fat. When the trinity starts getting translucent, add chunks of sausage back into the pan, along with the tomatoes and cook until the tomatoes break down.

4 - When the ham hock is tender(this was about 2 hours) remove the ham hock, strip off all the meat, chop, and return to pot. Add all the spices and garlic, simmer for 15 minutes, taste, and adjust salt and pepper.

5 - Add the sausage and vegetable mixture, and cook until the texture of the beans are to your preference.

6 - Just before finishing, I removed bout 1/4 of the beans with a slotted spoon and mashed them up to thicken the mixture.

7 - Garnish with chopped scallions, and add hot sauce to taste.

A couple of things; remember to crush the dry herbs before adding them. The andouille sausage from Iowa Meat Farms tasted a bit different from what I was used to, more like linguica, but I don't think it affected the dish much.

What about the other ham hock?

Well, the Missus also wanted some collard greens, so that's what ended up happening. Lots of rinsing, trimming' and slicing.

There were a couple of problems with this.....the Missus decided to start in on the collard greens  before I thought they were ready. And She finished all of them....I used 3 bunches of collard greens. I don't think I'll include a recipe, since it's really not much at all. But I will add a little equation for you:

Red Beans + Collard Greens = you get the picture, right?

Sammy, you better stay upwind from Momma tonight!

Comments

[Vicki]

Ooh, that looks tasty! As soon as we finish the Mexican rice & beans my MIL made, I'm going to have to do southern beans & rice (& collards!).

[nhbilly]

Not sure how its suppose to look but I don't care, but I'm in line waiting for a dish myself :-D

[Omar]

Hi Kirk,

Two picky points: I'd miss a little smoked meat in that pot, even a smoked turkey wing... and I'm not sure that cumin makes its way to many kitchens in NOLA.

Those things being said, thanks for showing us how red beans and rice are done. Call it "missionary work" and be proud to have advanced the cause!

Cordially,

[Omar]

Oops. Just noticed the ham bone was "smokey". Good call.

Best,

[Rachel]

looks really yum! In the past when I have made pea and ham soup I used a pressure cooker and it cut the time by less than half! the meat falls off the bone about half an hour later. Yes I know how you feel about pressure cookers ... but it saves electricity/time/gas!

[kat]

saw the ham hock and immediately thought...portuguese bean soup!!

[sharon]

Thanks for the history of Red Bean Mondays. I'm a sucker for southern food and this is right up my alley. Oh, and you're quite a good man for making the missus what she wants!

[Carol]

The Mister loves red beans and rice. Maybe I'll surprise him next month for his birthday. Thanks for the recipe! (hehe, stay upwind...)

[sawyer]

that looks pretty good. i'm going to try making that this weekend. do they sell hocks at any market or only some?

[Bri]

How was that Pot Liquor in that there mess o'greens, Kirk? =P

Looks good. Wish I wasn't on a forever-diet.

I done luv me my red bean, mm-hmmm. You're gonna have to talk to your girl about bacon fat though...she needs som eju-ma-katin.

[Kathy]

The Missus is so very lucky to have you cooking for her! ^_^

[ed (from Yuma)]

Great stuff. Love those hocks. Seisels also has them. Best I've seen in years. Makin me hungry again!

[elmomonster]

At first, I didn't think I would be interested in red beans and rice, I mean, we usually think of it a side here, don't we. But now knowing what's in it...I want this!

It kinda looks like etouffee (sp). Great job on the presentation!

[Kirk]

Hi Vicki - I'd love to read how your red beans and rice turn out!

Hi Billy - It turned out pretty good....just easy down home cooking.

Hi Omar - I know the cumin is not part of the usual "creole seasoning" thing. But I thought it gave the whole dish a faint nuttiness....it was fun to experiment a bit.

Hi Rachel - We had thoughts about usuing the pressure cooker....but I just loved the smell of this hanging around the house for a few hours.

Hi Kat- Whenever I see ham hocks, that's the same thing that goes through my mind first too.

Hi Sharon - I hope you give it a shot....I can't wait to see how it turns out!

Hi Carol - Have fun, and stay upwind..... ;o)

Hi Sawyer - I've seen ham hocks in many markets, but I'd recommend the ones sold by Iowa Meat Farms and Seisels...they have the best flavor and smokiness.

Hi Bri - It was good....I felt the greens could have used maybe a half hour more......

Hi Kathy - LOL! I think I need to show Her your comment!!!!

Hi Ed - I'll usually get them from Seisels, since it's closer, but since I was at IMF......

Hi Elmo - To tell you the truth, I didn't think anyone would be interested in this post..... I guess I'm wrong again.

[Trent]

Big props for using Crystal! May I ask what brand of red beans you cooked? They looked fairly large, or maybe that was the zoom...?

[Kirk]

Hi Trent - I cant remember the brand...it was "small red beans".

[Trent]

Ha! Well, then compliments on your camera's zoom. BTW, I've had some fun adding different things to red beans over the years, like pomegranate molasses, chipotle in adobo, and pork fu, (in different versions). Your recipe is pretty classic, though!

[Jeff C]

Kirk, mmm mmm mmm. That has got to be some tasty beans and rice. I'm wondering if I could substitute adzuki beans because I've got a bunch left over from making red bean sweets.
Now for collards. I've never really caught on to them. Maybe because of the texture of just because your boiling it forever.
I've notice a lot of down home places uses plenty of powdered onion also in both the bean and the collards.

[Omar]

Kirk,

I've got a stash of Camellia red beans and some homemade andouille from LaFourche Parish (straight from Ken's Deer Butcher Shop). If you like, drop me a line and we can discuss sharing. They're the real deal, I'm guarahntee...

[Kirk]

Hi Trent - And they called me on the cumin!!! ;o)

Hi Jeffrey - I used grated onion for Collards, I dunno about the adzuki beans......that would be interesting. BTW, I've read that Adzuki Beans do not require soaking.

Hey Omar - Thanks for the gracious offer....but I'd much rather taste the final product...or in fact, a nice post would do!!! ;o)