« because we got spoiled on vacation | Main | just for me »

red beans and rice

The Wednesday we left for Oregon, there was an article in the Food section in the New York Times about cooking beans.  It was just a good homey article about the soaking, bubbling, and eating.  I usually use a slow cooker but I did not have a slow cooker with me while we were camping.  So I boiled beans.  I  made red beans and rice.  On a Monday.   Way too New Orleans there but there are times I miss that town.

Red Beans and Rice

Note:  I would start with the smaller amounts off all the spices.  I have add beans to dishes to calm them down and it is much easier to start out slower.  If you ever wish to hear that story, just let me know.....

2 cups small dried red beans


4 tablespoons olive oil

1/2 to 1 onion, chopped

1/2 to 1 bell pepper (colors are cool), seeded and chopped

1/4 to 1/2 teaspoon black pepper

1/4 to 1/2 teaspoon white pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon ancho chile ground (optional)

1/4 teaspoon chipolte chile ground (optional)

1/4 teaspoon paprika (optional)

1/4 teaspoon oregano

1 to 2 teaspoons salt

4 sausages, I prefer Italian

cooked rice.

The day before you wish to eat, put your beans and rinse.  Get all the dirt, stones, and debris off.  Cover by a couple of inches with clean water.  Let soak over night.

The next morning, pour the water off the beans.  Pour more water over the beans and cover by an inch or two.  Turn the heat on under them and bring to a boil.  Turn the heat to low and simmer.

In another pan, add olive oil and heat.  Add the onions.  Let the start to get brown.  Add the chopped peppers and let brown.  Add to the beans.  Add all the spices but the salt to the beans.  Cover and let cook for 1 hour and 30 minutes.

Turn the heat off and let the beans sit.

About a half hour before you wish to eat (or when you start the rice), put the beans over a medium heat and add the salt.  Let simmer gently.  

Heat a skillet over medium high heat, start browning the sausage.  I find it helps to cover the sausage while cooking.  It also saves cleanup due to splatters.

To serve, put some rice on a plate or bowl.  Put the sausage next to it.

This is just simple good food.  A bit slow because it just bubbles away but nothing fancy.  I tell my Beloved it is easy and he laughs and says "for you!"

PrintView Printer Friendly Version

EmailEmail Article to Friend

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>