Easy Red Beans and Rice

Long a comfort food from down south, Red Beans and Rice also has a bit of history attached to it.  Ham was the traditional Sunday dinner (or supper as they often called it).  Back then Monday was also often called "Washday" as it was the day all the laundry was done..   For the ladies of the house, a pot of beans, with the leftover ham bone and spices added for flavoring, was an easy Monday dinner that wouldn't take a lot of attention away from getting the washing done. They could assemble the ingredients and let it simmer while they attended to the laundry.

I don't know about you, but a ham is not a traditional Sunday dinner at my house.  As a matter of fact, we probably only have ham 2 or 3 times a year.  This can be a problem since various ham & beans recipes, especially Red Beans and Rice, are among my favorites. I've come up with this recipe which has a bit of flavor but is not overly spicy, as traditional Red Beans and Rice is actually rather mild and served with a bottle of hot sauce so everyone can adjust the octane level to their own desires.

Be sure to read all the way to the bottom.

Let's go!

1 pound package dry red beans
1 large onion, diced
2 cloves garlic, diced
1 tablespoon red pepper flakes
1/4 teaspoon ground black pepper
1 pound Andouille (Cajun Sausages, or hot links)
White Rice

Sort and rinse the beans as per the package directions. Place in the pot with the onion and garlic, add enough water so the beans are covered by about 1-1/2".  Add the red pepper flakes and black pepper and stir.  Bring to a boil, the lower the heat until it is at a simmer.   Simmer for about 2 hours.  Slice the sausage on an angle into pieces about 1/2" thick.  Add to the pot and return to a boil.  Once at a boil, again lower the heat to a simmer for about an hour.

While the pot is simmering, cook a couple cups of rice per the package directions.  I like to use Chicken Broth instead of water when making the rice.

When the beans are cooked and ready, serve over rice. You can garnish it with a fresh parsley sprig or with green onions for a "fancy look" if you like.

As an aside, corn bread or biscuits are great with this dish!

This is a real basic recipe.  You can add additional spices such as parsley, thyme, bay leaf.  You can add chopped ham or bacon crumbles if you want more meat.  You can add diced bell pepper and/or chopped celery.   Try different ways until you find the recipe you like and make it your own!

Minestrone Soup ... Oh Yeah!

Perhaps you've heard about the recent series of storms we've had here in CA.  Basically 3 separate storms over a 5 day period.  When it's cold and raining (or even just cold) I like a good bowl of soup or stew and some fresh  baked bread.  With the weather we had, I thought a nice bowl of Minestrone would be good.  Minestrone is one of those soups which has bunches of variations.  None of them are wrong, they are all adjusted to the individual tastes of the cook.  My recipe started as one from printed on the back of a box of pasta some 20+ years ago and I've changed it and refined it over the years.  Will it still be the same 5, 10 or even 20 years from now?  I doubt it.  :-)  I change stuff constantly.  But here is the "now" version for your enjoyment.

1 lb top round steak, cut into 1" pieces
2 cloves garlic, minced
1 small onion, diced
1/2 lb baby carrots
2 small potatoes cubed
1 15oz can dark red kidney beans, drained
2 slices of bacon
1 8oz can tomato sauce
2 tablespoons Italian seasoning
2 quarts beef broth
1 cup dry pasta (I use mini-penne)

In a large pot or dutch oven, cook the bacon until crispy, remove the bacon and set it aside to cool.

In the bacon grease brown the beef and onions until the beef is browned and onions translucent (3 - 5 minutes, stirring often) Add the garlic about 1 minute before the others are done.

Add the beef broth and tomato sauce stirring well, add the Italian seasoning and stir again.  Bring to a boil.

Reduce heat to a simmer and let it simmer for an hour.

Return to a boil, add the carrots and potatoes. Simmer for another hour or so until the carrots are cooked.

In a small saucepan place the dried pasta.  Ladle out enough broth only to cover the pasta.  Bring this to a boil and cook for the time directed on the pasta package.

While the pasta is cooking crush the bacon slices (you thought I forgot about those, didn't you?) into bacon bits.  Add those and the kidney beans to the soup and return to a boil. Turn down to a simmer for 10-15 mins.

When the pasta is done drain the broth back into the soup and keep the pasta separate.

To serve put a small amount of pasta in the bottom of the bowl and ladle soup over it.

Garnish with Parmesan Cheese if desired.

Serve with warm bread or rolls as desired & Enjoy!