Issue 31: Red Beans and Rice
A Louisiana classic done just a tad differently and an important newsletter update.
With Red Beans and Rice on the menu, it’s only fitting that this week’s Monday night dinner would be the last… oh, don’t fret, we’re just moving it to Tuesday night instead. Red Beans and Rice is a dish famous of Louisiana, traditionally known to be served on Monday nights since it’s usually made with the leftover hambone from Sunday dinner the night before. While this recipe doesn’t call for a hambone, it’s still a delicious and easy dish perfect for any night of the week.
We’ve all been busy bees lately, dabbling into our hobbies with barely a moment to spare. Matt has been working meticulously at honing his skills on the guitar, Haley’s been busy writing and other various arts and crafts projects for the wedding, and Dominic has been diving into some neat woodworking projects. Gilly has been absolutely crushing her sourdough bread-making, and has also resumed ballet again after a brief hiatus following her recital in June, and to which we have just been notified that ballet practice has been moved to Monday nights. Thankfully no other hobbies conflict with this so we were all happy to oblige.
This will serve as your official notice that the newsletter will now be going out to your inboxes on Thursday evenings by 8pm.
Anyways, such was the topic of conversation when Matt and Gilly arrived for dinner last night. The cornbread was still baking in the oven so we chatted for a bit before sitting down to eat. Gilly is excited for ballet to start back up again and is also looking to get into sewing soon. She scouring the internet for vintage patterns to make some lovely items for her own wardrobe, to which I’ve already requested a commission of my own when she’s up and running. We both lit up as we talked about sourdough and textiles and traditions of the past.
There are so many skills that will soon be obsolete save for the few people that take the time to learn and absorb them and pass them along to their children. Most people I know don’t know how to sew on a button, let alone assemble a functional item of clothing. Some people don’t even know how to do their own laundry or cook a meal for themselves but could probably work a smartphone or have a vast knowledge of what’s new and trending on Netflix right now.
It’s a different world we live in nowadays, and so, we cling to the simplicities of the past wherever possible. Spending time in nature, carving out time each week to sit down for a meal with friends and hold a conversation, revisiting what it means to really do-it-yourself and make things from scratch. Attempting to bring back values from a time when things were done thoughtfully and carefully, items were worth what you paid and lasted longer than a week. In an age of quantity, we search for quality.
We hope you enjoy this version of Red Beans and Rice, Dominic did it up a bit differently from the traditional recipe, opting for ground andouille instead of sliced, but really either will work. Dealer’s choice.
Red Beans and Rice
Serves 4
Ingredients
1 lb Andouille sausage, ground or links
1 onion, chopped
1 green bell pepper, chopped
2 celery hearts, chopped
3 cloves garlic, minced
3 cups chicken stock or water
2 cans red beans, rinsed
2 tbsp unsalted butter, divided
Salt & pepper
Cajun seasoning
Bay leaf
Hot sauce
1 cup white rice, cooked
Brown the sausage in a large, heavy bottomed stock pot using 1 tbsp of butter. Remove sausage when done, and add the second tablespoon of butter and onions. Cook down until nice and soft. Add the garlic.
Add in the bell pepper and celery and continue cooking for another 5 minutes or until the pepper starts to soften.
Return the sausage back to the pot and add spices. Mix together well and then add in the chicken stock or water. Add in the beans and bring to a boil.
Reduce the heat to a simmer and simmer uncovered for about 1 1/2 hours.
Remove 1 cup of beans from the dish and mash them to create a paste. Return to pot and simmer for another 15-30 minutes or until the mixture has thickened.
Serve over cooked white rice and a side of homemade cornbread.
If you like what you’ve read or are enjoying our recipes so far, consider sharing this newsletter with a friend. Thanks for your support.