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.
Yeah, They Do Call Them Bagels
2 years ago