Mama’s Red Beans and Rice

Name: Mama’s Red Beans and Rice
Yield: serves 6 to 8
Ingredients: 1 pound dried red kidney beans, washed and picked over for stones; 1 ham bone, or 2 pounds boudin, smoked sausage, or Cajun andouille, sliced 1 inch thick; 1 onion, preferably Vidalia, chopped; 2 cloves garlic, very finely chopped; 6 cups water; Hot sauce, for seasoning; Coarse salt and freshly ground black pepper; Double recipe $20,000 Rice Pilaf (page 158), for accompaniment

December 9, 2011

This famous New Orleans dish was originally served on Mondays, utilizing the ham bone left over from Sunday supper. Very low maintenance, it simmered on the stove all day while the women washed the family’s laundry and hung it out to dry. Although for the most part, Monday wash day is a thing of the past, red beans and rice is still often served as a lunch or dinner special at many New Orleans restaurants. Dishes of rice and beans are part of rustic country cooking in the Caribbean and all over the world. The inexpensive combination of rice and beans supplies essential amino acids not often found in plant proteins, and more readily found in expensive meat proteins. For the ham bone, traditional recipes now often substitute spicy boudin, smoked sausage, or Cajun andouille. Boudin is a spicy pork sausage with onion, rice, and herbs. Cajun andouille is a highly seasoned smoked sausage made from pork, whereas French andouille is made from the stomach and intestines. The andouille of Guémené, France, is crafted so that the intestines are placed inside one another, giving it the appearance of concentric circles before it is dried and smoked. This is potent stuff. I am always willing to try anything once, including chilled slices of smoked pig’s intestines. Let’s just put it this way, I’d rather have a heaping bowl of Mama’s Red Beans and Rice, and I’m not asking for seconds of French andouille any time soon.

Recipe notes