This is not your traditional red beans and rice, the Monday special in every New Orleans restaurant. This, rather, is a hearty, any-day-of-the-week stew which can happily bubble away on the back of your stove while you do other things, or cook all day in your slow cooker while you're at work or whatever. It has Cajun flavors, but mostly, it's just good. —Kayb
small red beans
diced tomatoes (canned are fine)
can Ro-Tel or other diced tomatoes and green chiles product
cured ham, shredded or diced, or meat from two hamhocks
cooked chicken, shredded
large onion, diced
cloves garlic, minced
red pepper flakes, to taste
pico de gallo seasoning (in Mexican section at supermarket)
black pepper, to taste
Lawry's seasoned salt, to taste
In This Recipe
Rinse and pick over dried beans; soak overnight in a glass or plastic bowl, covered with at least 3 inches of water.
Slice andouille sausage into 1/4-inch thick coins. Brown lightly in a large Dutch oven, and drain on paper towels.
In same Dutch oven, saute onion until limp and starting to caramelize. Add garlic and cook until garlic is fragrant.
Drain and rinse beans again. Add beans and tomatoes to Dutch oven, and return sausages to pot. Add ham and chicken.
Add water, if necessary, so liquid is about two inches above beans.
Cover and bring to a boil, then lower heat to a simmer and cook for 3-4 hours. Add spices and seasonings to taste. Cook another two hours.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!