Red Beans and Rice
This is another classic dish from Acadiana (Cajun country) and just happens to be wheat free, how convenient! You can soak dry beans overnight with means additional planning but the canned red beans from your supermarket are an equal and a real time saver. This is another dish that takes a little time to get the best result and again, it is well worth it. Red beans and rice is the traditional Monday meal when laundry was done. A big pot could be prepared and cooked throughout the day with minimal attention. Ham was a typical Sunday meal so the ham bone and some residual meat were handy to form the basis of this meal. You can make this a little faster by using canned beans and not letting it cook as long but you will miss out on the creaminess which makes this meal truly great. My family enjoys ham but is really looking forward to Red beans and rice within the days to come, the real star of the show.
Ingredients:
1 Ham bone with meat removed
1 bag of red beans cleaned and soaked overnight
Or]
3 cans of Red Beans (Kidney beans are not quite traditional but will work in a pinch.
1 large Yellow Onion
4 Stalks Celery
1 Large Green Pepper
*Optional 1 bunch Green Onions
*Optional 1-2 Bay Leaves
1 ½ pounds Ham cubed (We use what is left over from the Ham, but if
there is not enough, supplement with some from the store)
2 Cups Cooked White Rice
Salt, Pepper
Bayou St. James Creole Seasoning.
This dish is simple to prepare, and it is surprising how much taste you can coax out of such simple ingredients.
You will need a large heavy pot or Dutch Oven.
Place beans in pot with ham bone and add water just to cover. Bring to a boil and reduce to simmer.
Chop vegetables and add to the pot. (no need to sauté them first).
Add Cubed Ham.
Add the Bay Leaves and/or Green Onion if you are using them.
Bring back to a boil and reduce to a simmer.
You could eat this as soon as the vegetables are cooked but you should wait.
Simmer uncovered for 3 ½ to 4 hours stirring regularly.
The ingredients will become incorporated, and the beans will break down some and become creamy.
Add Creole Seasoning, Salt and Pepper to taste.
Remove Ham Bone and Bay leaves prior to serving.
Serve family style over Rice in bowls with French bread. French bread is almost an additional eating utensil in Louisiana. Use it to sop all the goodness, perhaps not Emily Post’s finest hour but Oh, what goodness!
Super Secret Red Bean Dip
How can you turn leftovers into a great appetizer? Well, it is a Super Secret.
Despite how good Red Beans and Rice are, we sometimes end up with some leftovers. The Red Beans keep well in the refrigerator for up to a week or so. If you’ve taken the long way to cook your Red Beans you are already in business and do not even know it. If you took the shortcut, you can cheat with a food processor and still get a good result. We usually end up warming leftover Red Beans and Rice and dipping on Chips. It is quite possibly the best bean dip you will ever have. If you chose the slow cooking method and the Beans were nice and creamy, all you need to do is re-warm them and have some chips handy. If you chose the shorter method you will have to help the dip find its inner creaminess in your food processor. A few pulses of electrical persuasion and you are on the right track. Taking this dish to a garden party or using it as an appetizer for guests is a great way to impress everyone and use up some leftovers at the same time. Besides you did all the work before when you made the Red Beans and Rice in the first place.
Preheat oven to 350 degrees.
Place your Leftover Red Beans in an oven-proof dish. I use a nice glass dish for this so it may be served from the same vessel in which it was prepared.
Cover dish with lid or aluminum foil and place in oven for 20 minutes or until middle is hot.
Remove lid (or aluminum foil). Cover with shredded Cheddar cheese. The amount is up to you depending on the size of your dish. Just enough to cover the surface looks great.
Serve with tortilla chips.
The Super Secret is: don’t tell anyone the Super Secret!
Bayou St. James 