Thinking about Monday's lunch already?
To make red beans (as in "red beans and rice"), first soak, then cook until just tender 1 to 1.5 lbs of small red beans-
After the beans are done, and they can be cooked ahead, saute a few strips of bacon until crisp (this photo isn't really what I consider a "few" strips, but this was a large batch of red beans)
To the bacon grease, you'll add the following:
Two heads of garlic, pods peeled and minced
about a cup to a cup and a half of onion, chopped
saute until onion turns clear, then add about a half cup to a cup of chopped celery (including leaves), a cup of or so of chopped bell pepper, and the same amount of scallion tops (the green parts, add the white parts with the regular onion)
Also add a couple of tablespoons of black pepper and, depending upon taste, a teaspoon or more of cayenne or red pepper flakes.
After all the vegetables soften, add the red beans
and a half a cup or so of chopped parsley. I usually return the crumbled bacon to the pot as well. Salt a bit, cover the pot or skillet halfway, then simmer until the beans become creamy.
Once they're creamy, taste for salt, the serve over rice.
If you want a bit more substance with your red beans, you can always slice up some andouille and simmer it after you add the beans to the vegetables.