"red beans and rice" news and stories

To the beanpole dames in the magazines: You ain't it, Miss Thing!
Give me a sister, I can't resist her.
Red beans and rice didn't miss her!

The extent of my experience with red beans and rice is relegated to the world of Sir Mix-A-Lot and "Baby Got Back." (And Jonathan Coulton, although Richard Cheese, sadly neglects the red beans and rice part of the tune. Anyhow...) No in-person glimpses. No savory smells. No taste.

But I really think that needs to change, especially after seeing Simply Recipes' new post on Red Beans and Rice. I admit it -- I'm writing this post because Elise's post sent me into a flurry of Mix-A-Lot nostalgia, but I'm also salivating. I've never been so attracted to a plate of beans before. I might just have to brave the below-zero weather and get me some ham shanks tomorrow. And maybe some bigger underwear if this leads me to Sir Mix-A-Lot land.

Are there any red beans and rice recipes you go nuts for?

Red beans and rice doesn't sound like a very exciting dish, but the staple of Louisiana cuisine can actually be elegant as well as delicious, as long as you put as much care into making yours as BWJones did with his version of the dish. His recipe calls for rice, red beans, onion and a lot of spices, including sage, thyme, bay leaf, cayenne pepper, garlic, paprika and chipotle. His is topped off with crawfish, seasoned generously with Old Bay (not to be confused with Old Spice), although some would say that sausage (andouille, in particular) or ham sets the standard for the dish. The meat can be left off entirely for a less expensive or vegetarian version of the dish.

This is an easy recipe to master and an extremely versatile one. Not only can you play around with the spices, increasing and decreasing the heat, but it can work both as a side dish and as a main course.

Source

This morning I am making red beans and dirty rice in honor of Mardi Gras.  Using this delicious-sounding recipe for the red beans and have just finished sauteing the "trinity" to add to the partially-cooked beans, along with my smoked ham hock and Andouille sausage. I found it interesting to read that red beans and rice is traditionally served on Mondays.  My making it today is purely coincidental.

For the rice, I am going to serve dirty rice.  I've been Googling recipes all morning and I haven't decided which recipe to choose. If you have a tried and true recipe, please let me know. Although I love traditional dirty rice made with chopped giblets, I am going to use ground beef since it's what I have on hand. I'll serve it with lots of chopped green onions to garnish and hot sauce on the side.  There's nothing like a simple meal of beans and rice on a stormy, San Francisco Monday.

And, tomorrow, for Mardi Gras or Shrove Tuesday itself, perhaps I'll make a batch of yeasted pancakes.

[image: Phyllis Knight Gallery]