red beans

Thinking about Monday's lunch already?

A suggestion-
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.