This classic recipe for red beans and rice from The New Orleans Cookbook by Rima and Richard Collin is about as close to “the real deal” as you can get. As Ms. Collin explains, red beans were once the traditional Monday meal in New Orleans. While the wash hung out to dry in the heavy Gulf Coast humidity, a pot of beans simmered low and slow all day—filling the house with their savory aroma. Though times have changed, the tradition remains: even today, red beans and rice hold a place of pride, with many restaurants in the French Quarter still serving them every Monday.
INGREDIENTS:
2 lbs. dried red (kidney) beans, soaked overnight in cold water to cover
2 cups onions, chopped
1/2 cup green pepper, chopped
1 1/3 tablespoons garlic, finely minced
2 tablespoons fresh parsley, finely minced
1 lb. baked ham, cut into 1 inch cubes
1 lb. pickled pork, cut into large chunks
1 large ham bone
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/8 teaspoon crushed red pepper pods
2 whole bay leaves, broken into quarters
1/2 teaspoon dried thyme
1/8 teaspoon dried basil
2 quarts cold water, approximately
Boiled Rice
Green onion tops, chopped
METHOD:
Drain the soaked beans in a colander. Place them in a heavy 8–10 quart pot or Dutch oven.
Add the onions, green pepper, garlic, parsley, ham cubes, pickled pork, ham bone, salt, black pepper, cayenne, crushed red pepper, bay leaves, thyme, and basil. Pour in just enough cold water (about 2 quarts) to cover everything.
Bring the pot to a boil over high heat, then reduce to a very low simmer. Cook gently for 2½–3 hours, or until the beans are tender and a thick, rich gravy has formed.
If the mixture begins to look too dry, add about 1 cup of water near the end of cooking. Stir frequently, scraping the bottom and sides of the pot with a wooden spoon to prevent sticking. (With a heavy pot and steady low heat, scorching should not be a problem.) Stir the beans thoroughly about once every 30 minutes.
When the beans are done, remove from heat. To serve, spoon about 1½ cups of beans, with meat and gravy, over boiled rice. Garnish generously with chopped green onion tops.
SOURCE: The New Orleans Cookbook, by Rima and Richard Collin
